Twixy Shortbread Bars

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1 1/2 c. butter, softened

1/2 c. sugar

1 1/2 tsp. vanilla

3 c. all-purpose flour

1 can (13.4 oz.) dulce de leche

3/4 c. whipping cream

6 Tbsp. butter

3 Tbsp. light-colored corn syrup

12 oz. semi-sweet chocolate, chopped

3/4 tsp. vanilla

 

Directions:

In a large bowl, beat 1 1/2 c. butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and 1 1/2 tsp. vanilla; beat until combined, scraping sides of bowl occasionally.  Beat in as much of the flour as you can with the mixer; stir in any remaining flour by hand.  Cover and chill for 30-60 minutes or until dough is easy to handle.

 

Preaheat oven to 350 degrees.  Line a 9x13 baking pan with foil, extending foil over edges of pan.  Press dough evenly into bottom of prepared baking pan.  Bake for 20-25 minutes or until top is lightly browned.  Cool in pan on a wire rack.

 

Spread dulce de leche in an even layer atop cooled crust.  In a medium saucepan, heat whipping cream, 6 Tbsp. butter and corn syrup to boiling over medium heat, stirring to dissolve syrup.  Remove from heat.  Add chocolate and vanilla to saucepan.  Do not stir.  Let stand 5 minutes.  Stir until smooth.  Let stand 10 minutes at room temperature to cool slightly.  Slowly pour chocolate mixture over dulce de leche layer, spreading evenly.  Cover and chill 1-2 hours or until chocolate layer is set.

 

Layer bars between sheets of waxed paper in an airtight container; cover.  Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.  Use the foil to lift uncut bars out of pan.  Cut into bars.