At the time I wrote this post, the last week of June, we were still not finished our renovation. Someone mentioned it might be because of my treats. Whatever the reason, it is rather frustrating. A trade might come in for a few hours and then leave. I can see other things that can be done in the meantime, but it’s usually just one thing at a time. Our last reno was the same, so I guess it is “normal”. Still frustrating.
In the meantime, I am scouring the web for new recipes and this one stood out for me. My friend Liz of That Skinny Chick that can Bake is my GoTo for outrageous treats. Her blog is filled with decadent sweets, beautifully presented and photographed. As I was cruising through her beautiful blog, I came across her Caramel Butter Squares and WHAM! I knew what my next treat would be. Plus I had a jar of Argentinian Dulce de Leche in my pantry, it was a done deal.
I converted Liz’s recipe to metric measures because I find it much easier. The Dulce de Leche caramelizes in some parts and is a bit runny in others. It really is dreamy. We will see how the guys like it.
Douce de Leche Butter Squares
For original recipe, please click here.
Ingredients:
- 227 g unsalted butter, at room temperature
- 100 g sugar
- 100 g powdered sugar
- 15 mL vanilla
- 280 g flour
- 8 g salt
- 230 g Dolce de Leche sauce
Directions:
- Preheat the oven to 325° F. Prepare a 23″ x 23″ cm (9″ x 9″) pan by lining with parchment and spraying with non-stick spray.
- Cream the butter with the sugars until fluffy. Beat in the vanilla.
- Beat in the flour and salt on low speed until entirely incorporated.
- Portion about 1/2 of the flour mixture into the bottom of the pan and press evenly to all sides. Bake for 20 minutes. Refrigerate the remaining pastry.
- After you have baked the base pastry, pour in the Dolce de Leche sauce and spread evenly with an offset spatula. Crumble the remaining pastry onto the top, being careful not to cover entirely.
- Bake for an additional 25-30 minutes or until the topping is golden.
- Allow to cool completely and cut into squares or bars.
Notes:
- Liz’s recipe calls for an 8″ square pan, but I had quite a bit of pastry left over so I upped it to 9″. In fact, the second time I made this, I used a 9″ x 13″ pan and it was excellent.
- You may use premium caramel sauce, as Liz’s recipe does.
- You may also use 300 mL caramelized sweetened condensed milk. Learn how to make caramel from sweetened condensed milk here.
- Liz also has a recipe that includes chocolate chips.
Wow they look fantastic Eva!! I always seem to have some DDL on hand so I’ll keep this in mind next time I need something sweet 😀
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What a coincience! I just made some dulce de leche. I also happen love and admire The Skinny Chick’s website. Hey, I have an idea for your workers. Make a cherry pie filling and set it out for them in a bowl. When they ask about it, tell them how sorry you are that your crust guy only comes in on Thursdays, so if they want crust, they’ll have to wait. Of course, if they’re smart, they’ll ask for spoons, and you’ll tell them that it makes no sense to install the spoons until the crust it in place.
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I literally laughed out loud!
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Well, at least these “dreamy” bars will lessen the pain of an unfinished reno! I hope it gets done soon. GREG
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It sounds amazing, Eva! I hope the workers were grateful! You’ve reminded me I have had condensed milk for at least two years in my pantry…
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Renovations always take a lot longer than expected! Or at least that’s been our experience. 😦 Really worth it when it’s done, though. Anyway lovely recipe — Liz does good stuff. And I agree with Angie — these ingredients are a dream team!
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Oh, boy, I need to try your version!! Truly tempting and delicious!!! xo
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Douce de Leche and butter…that’s a dream team! These bars look fantastic, Eva.
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