Serves 8-10
Shortbread
12 Tbs. butter, at room temperature, cut into small pieces
1 1/2 cups flour
1/2 cup powdered sugar
1/4 tsp. salt
Topping
8 oz. Dulce de Leche
4 oz. Mexican Chocolate
1/4 cup heavy cream
4 oz. Toffee Chips
- With fork, mix butter, flour, sugar and salt until everything is well incorporated.
- Knead mixture until smooth.
- Press firmly into bottom of greased shortbread pan and cook at 350° for 18-20 minutes and the edges are golden brown.
- Remove from oven and let cool completely.
- Once shortbread is completely cooled, spread the Dulce de Leche evenly over top.
- In double boiler, melt chocolate and add enough cream to make a thick but smooth sauce. Remove from heat.
- Pour over the Dulce de Leche and let cool for 10 minutes.
- Sprinkle toffee bits over top and let cool completely in refrigerator.
- Cut into squares and serve
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