- FOR THE SHORTBREAD:
- 2 1/2 cups all-purpose flour
- 1 cup confectioners’ sugar
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks‚ unsalted butter, softened and cut into pieces
- FOR FINISHING:
- 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.