Chocolate Dulce de Leche Bars

Ingredients

• 5 ounces bittersweet chocolate finely chopped (preferably in a food processor)
• 1 cup dulce de leche 
• 4 large egg yolk 
• 1 cup flour all-purpose
• 1 cup cup heavy whipping cream 
• 0.3 cup brown sugar light packed
• 0.5 teaspoon salt 
• 1 stick butter unsalted softened
• 0.5 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• knife
• whisk
• baking pan
• wooden spoon
• kitchen thermometer
• offset spatula
• cutting board

Directions

1. Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
2. Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
3. Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
4. Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
5. Bring cream and dulce de lecheto a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
6. Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer.
7. Remove from heat and whisk in chocolate until melted.
8. Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
9. Run a small knife around edges to loosen, then transfer to a cutting board using parchment.
10. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.
11. Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.