1 cup (2 sticks‚ unsalted butter, softened and cut into pieces
1 1/3 cups (about 16 oz) dulce de leche
2 1/2 cups AMERICAN HERITAGE® Finely
Grated Baking Chocolate, divided
Flaky sea salt, for garnish
Preheat the oven to 350F with a rack in the center position. Line the 9- by 13- by 2-inch pan with aluminum foil leaving a few inches on each end, which makes for easy gripping later.
Combine the flour, confectioners’ sugar, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse until the dough just comes together, about 1 to 2 minutes.
Spread the dough into the prepared pan and press firmly to smooth the top. *Dock the dough by pricking with a fork, making marks spaced about 1 inch apart. Docking means to poke holes in the dough so it doesn’t puff up during baking
Bake the shortbread until it is golden brown and firm to the touch, about 35 minutes. Set aside to cool completely in the pan.
Spread the dulce de leche over the dough forming an even layer using a small offset spatula. Refrigerate about 1 hour.
Place 2 cups of chocolate in a heatproof bowl. Set over a pan of gently simmering water and stir until melted, about 1 to 2 minutes. Remove from heat and add the remaining 1/2 cup chocolate. Stir until smooth. Spread the chocolate over the dulce de leche. Sprinkle with sea salt.
Let stand at room temperature until the chocolate sets, about 10 minutes. Using the aluminum foil as a sling, carefully remove the layered cookie from the pan. Peel back the aluminum foil and transfer to a cutting board.
Using a serrated knife, cut in half crosswise, then cut both pieces in half lengthwise, forming 4 quarters. Cut each quarter crosswise into 8 bars. Store at cool room temperature for up to 2 hours or refrigerate for up to 1 week.