Imagine a shortbread base smeared with chocolate all over. How delicious! I know the whole thing sounds complicated but it’s really simple to make. It was on my last week’s cheat menu. And I gorged on these bars the whole day. I gathered courage to weigh myself the next day and swore not to make these bars until the ones in refrigerator were over 😉
The most crucial part of making these bars is the variety of chocolate used. These bars hate cooking chocolate. I use milk chocolate or dark chocolate depending on what I crave for… hmm that’s dangerous!
I don’t mind comprising on my meal with salads when I know these decadent bars rest in my kitchen. Peanuts and chocolate work beautifully together. I also hid dulce de leche in the layers… Sinful!
So here’s my perfectly sweet, crunchy, chocolaty dessert bar.
And also, Dulce de leche. This is a toffee sauce of sorts made by caramelizing sweetened condensed milk. It tastes like melted milk toffee. I spoon it over my pan cakes and of course, vanilla ice cream.
Its’ a fairly simple procedure. I used the pressure cooker method. Fill the pressure cooker with water to completely immerse the can of condensed milk. Remove the label and any plastic on the tin. Pressure cook for 25-30 minutes. Give the whole contraption a cooling time of about 30 minutes. Cool the tin completely before opening. Open the can slowly and lick away!
Tip the butter, flour and sugar into a food processor and pulse.
Preheat the oven to 180 C.
Pulse with intervals until it forms a crumbly mess! Line a baking dish with parchment paper to completely cover the dish. Flour crumbs go into the dish.
Press down into the dish with your hand to form a uniform base.
Bake the shortbread for 30-35 minutes until the top goes slightly golden. The shortbread will remain extremely soft when hot so I reckon you judge doneness by color. Cool completely in the dish.
Place the milk chocolate in a heat proof bowl and the white chocolate in another heat proof bowl and set each bowl over sauce pans of simmering water to melt the chocolate.
This arrangement ensures the chocolate melts slowly without getting burnt.
When the shortbread cools completely, spoon over Dulce de leche and spread with a spatula or the back of a spoon.
Sprinkle chopped peanuts and press down into the dulce de leche with the back of a clean spoon.
That’s another layer done. Now for the final layer, pour over the melted chocolate and spread evenly.
I do a fine job 😉
Scribble over with the white chocolate to make the mess a pretty one!
Give the slab resting time of about 20 minutes in the kitchen and refrigerate to set.
Pull out the slab from the baking dish holding on to the parchment paper and unwrap.
Cut the slab into bars and wait no more…
Pat yourself on the back and dig in.
These are divine!
They last air tight for 3-4 days!
I love cooking for you guys! Hope you try these bars!
Have a great day!
Dulce de leche 3-4 tbsp.
Chopped peanuts 100g
Dark/Milk chocolate 200g
White chocolate 35g
Add butter, sugar and flour into a food processor and pulse until crumbly in texture. Tip into a lined baking dish and press down with your hand to form an even base. Bake in a preheated 180C oven for 30-35 minutes until golden in color.