I get most of my ideas from photos, or what I see in the supermarkets, or what sounds good.
I saw a photo of this wonderful shortbread cookie- with caramel and chocolate…. so here’s my version.
Salted Caramel Shortbread Bars
1 1/2 cup butter
2/3 cup sugar
2 3/4 cup four
2 cups or 2-14 oz. cans Dulce de leche
1/4 cup semi-sweet chocolate chips
3 tbsp. butter
Kosher salt or coarse salt
Cream together 1 1/2 cups butter and sugar. Add flour, and mix just until combined. Spread cookie dough on a lightly greased 9×13 pan. Bake at 400 degrees for 10-13 minutes, until lightly golden. remove from the oven and cool completely.
Once your crust is cooled, spread the Dulce de leche evenly on top and refrigerate until set. (approx 20-30 minutes.)
Meanwhile, heat chocolate and remaining butter and cool slightly. Then spread an even layer on top of the caramel. Allow to set, sprinkle with coarse or kosher salt. Cut into slices with a sharp, hot knife… before refrigerating until serving. Makes 20 servings.