Nutty 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
- 3 tbsp (45 mL) cornstarch
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) unsalted butter, softened
- Topping:
- 1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
- 1 cup (250 mL) roasted unsalted cashews (whole or halves)
- 1 cup (250 mL) roasted unsalted peanuts (whole or halves)
- 1 cup (250 mL) semi-sweet or dark chocolate chips
Directions
Step 1:
Line 9-inch (23 cm) square pan with parchment paper, overlapping both sides for easy removal from pan.
Step 2:
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 3:
Bake 20 minutes. Remove pan from oven.
Step 4:
Topping: Stir all ingredients together in a bowl. Spread over shortbread base. Bake until bubbling, about 20 minutes. Remove from oven and cool completely on wire rack, about 2-3 hours (nut mixture will harden over several hours). Cut into squares.