Dulce de Leche Shortbread Bars
Ingredients
- Shortbread Base:
- 3/4 cup (175 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) Robin Hood® Cake and Pastry Flour
- 6 tbsp (90 mL) icing sugar
- 2 tbsp (30 mL) cornstarch
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) unsalted butter, softened
- Filling:
- 2 large eggs
- 1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
- 1/4 cup (50 mL) water
- 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
- 1 tsp (5 mL) vanilla extract
- Garnish:
- icing sugar
Directions
Step 1:
Preheat oven to 350ºF (180ºC).
Step 2:
Line a 9-inch (23 cm) square pan with parchment paper, overlapping both sides for easy removal from pan.
Step 3:
Shortbread Base: Sift all ingredients, except butter, together in a medium bowl. In a separate bowl, use electric hand-held or stand mixer to beat butter until creamy. Using a low speed, add in dry ingredients and mix until thoroughly combined. Gather into a ball. Press firmly and evenly into bottom of pan. Using a fork, poke the dough randomly about a dozen times.
Step 4:
Bake 20 minutes. Remove pan from oven, and reduce heat to 325ºF (160ºC).
Step 5:
Combine all filling ingredients together in stand mixer or blender. Pour over hot shortbread base and bake until middle is set, about 25 – 30 minutes. Remove from oven and cool completely on wire rack. Refrigerate until cold, about 2 hours.
Step 6:
To serve, cut into squares and garnish with a light dusting of icing sugar.