Dessert: Chocolate Dulce de Leche Bars

Recipe by Shelley Wiseman Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel similar to cajeta and arequipe. These cool treats are happily portable on their crisp shortbread crusts.

Ingredients

1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

Instructions

Preheat oven to 375 °F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

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