Chocolate And Dulce De Leche Caramel Swirl Cookies Recipe 455 Recipes

CHOCOLATE DULCE DE LECHE COOKIES

Steps:

• Preheat oven to 350º, prepare cookie trays with parchment paper.
• Melt chocolate in a microwave bowl on 50% power for 1-2 minutes, stirring every 30 seconds until just melted and smooth. Allow to cool slightly.
• In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
• With an electric mixer, cream together butter and sugar on medium high until light and fluffy, about 5 minutes. Reduce speed and add eggs one at a time. Increase speed and mix until light, creamy and pale in color, about 2-3 minutes. Lower the speed and add cooled melted chocolate and vanilla. Mix until uniform in color.
• Add dry ingredients mixing until just barely combined, don't overwork the batter after adding the flour. Fold in milk chocolate chips and stir.
• Slightly melt the dulce de leche in the microwave so that it is pourable and drizzle some of it over the top of the batter. Do not mix it in. Use a 2 tablespoon ice scream scoop to scoop a portion onto a cookie sheet. Continue to drizzle caramel over the dough so that each scoop has a little dulce de lechel in it.
• Bake until they are cracked all over the top and just set, about 14-16 minutes. Let cool on a wire rack completely before removing from the baking sheet.

DULCE DE LECHE (CARAMEL) COOKIES

Steps:

• Preheat oven to 375.
• In small bowl, combine flour and baking soda.
• In separate bowl, cream together butter, sugar, brown sugar, pudding mix and syrup until smooth.
• Beat in eggs until smooth.
• Gradually beat in flour mixture and mix just until fully incorporated.
• Chill dough for 30 minutes.
• Drop by rounded tablespoonfuls onto cookie sheet.
• Bake 7-8 minutes (cookie will be soft and just barely done).
• Cool on cookie sheet for 1 minute then remove to wire cooling rack.
• Immediately top each cookie with chopped caramels by slightly pushing caramel pieces into the top of each cookie.

CHOCOLATE DULCE DE LECHE BARS

Steps:

• Make shortbread crust:
• 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.
• Make chocolate dulce de leche:
• Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
• Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
• Make bars:
• Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
• Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

DULCE DE LECHE SWIRL 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!