Happy Mother’s Day to my mom, who is the loveliest lady in my life. She constantly says things that are adorable, like the time she was pulled over, and upon being asked if she’d had anything to drink that night replied, “just milk!” She still loved me after getting a call letting her know that “Katie is pooping under the neighbour’s tree” when I was three. She tolerated the many times my sister and I trapped her in the bathroom until she said the one word she hates more than any word, ever (The C Word). She is patient and kind. And she’s going to be pissed about the picture I posted below.
This is sort of a throwback recipe–I first tried these tarts/bars a couple of years ago and loved them. They’re very simple to make, even in the tart pans. They’ve got a crumbly shortbread crust, a thick, creamy dulce de leche filling and are topped with melted chocolate.
“Wait,” you’re thinking, “wtf dulce de leche?” No. I’m not going to make you create dulce de leche. I can’t even pronounce dulce de leche–I refer to it out loud as “that Mexican caramel-ly thing”. You’ll be cooking down a can of Eagle Brand Dulce de Leche sauce, which is sweetened condensed milk. Then you pour melted chocolate on top. That’s it.
If you’re feeling a little fancier, you can pick up these pans for $2 a piece at Capital Iron in Victoria, or on Amazon. I’d recommend buying pans with removable bases–that way when your tart is done, you can just pop it out from underneath! I worried about making tarts until I found these pans. They made it so easy. God bless you, Capital Iron. …Or whomever designed the tart pans with removable bases.
If you don’t want to buy the pans, that’s cool. These taste (and look) just as good in a baking dish, chopped up into bars. With a layer of chocolate that snaps during every bite, and milky caramel that runs over the edges. They sort of taste like Twix bars. Except waaaaay better, because you made them with your bare hands.
Ok so mom said no to the photo. But here are some screenshots detailing all the shit she has put up with.
Notes: This recipe made me 4 tarts and about a 10″x 5″ pan of bars. You could do the same, or go with the original recipe and use a regular-sized rectangular pan. It all depends on how thick your bars are going to be (narrow pan=thicker bars, wide pan=thinner bars).
When topping the tarts with melted chocolate, be sure not to make that layer too thick–a couple of tablespoons will do. Use the back of your spoon to gently spread the chocolate to the edges!
- 1 ½ cups white flour
- ½ cup icing sugar
- ¾ cup butter/margarine, softened
- 1 can Eagle Brand Dulce de Leche Caramel Flavoured Sauce (product endorsement)
- 1 cup semi-sweet chocolate chips, melted and cooled
- flaked sea salt, for topping (optional)
Preheat oven to 350°F
In a medium sized bowl, mix together the flour and icing sugar. Cut the butter into chunks, and massage it into the flour mixture using your fingers until it has the texture of sand.
Press the mixture into a parchment-lined rectangular shaped pan, Bake for 20-25 minutes or until the edges are lightly golden. Set aside.
In a small pot, boil the caramel on medium heat. Boil for five minutes, stirring continuously. Remove from heat.
Pour caramel over the shortbread layer, using the back of a spoon to carefully spread to the edges. Let rest for ten minutes before you add the chocolate – this gives the caramel time to firm up so that it doesn’t mix with the chocolate when you spread it on.
Melt the chocolate and pour over top of the caramel, again spreading it to the edges and being careful not to press too hard. Refrigerate until the chocolate is set. If you are impatient like me, throw it in the freezer instead!
don’t be mad mom I love you.