Shortbread with Dulce de Leche & Chocolate Ganache

1 Nov

We live in an incredible neighborhood in Philadelphia; Northern Liberties. We moved here when Bells was 5 months old search of more space and a family friendly vibe.  Boy, did we hit the jackpot.  There are tons of young families, great independent businesses (most owned and operated by residents), and incredibly kind and helpful people.

Northern Liberties residents are engaged in the neighborhood.   Neighbors have organized weekly kids concerts, independent movie nights and rib cook offs.  Most of these events take place in the neighborhood owned and maintained park, Liberty Lands. Bella and I spend time at Liberty Lands nearly every day.  It is a beautiful space; filled with jungle gyms, trees, flowers and community garden plots. It is truly a community park, owned by the neighborhood and maintained by the residents.

Sunday was the annual Fall Festival.  The snow melted, the weather was gorgeous.  There was pumpkin and face painting, hot cider, a moon bounce, dozens of children in adorable costumes.  There was also a bake sale.  I made these little shortbread candy bars.  They are basically a Twix bar kicked up a notch or two.  Crunchy, buttery shortbread, topped with sweet dulce de leche and creamy dark chocolate ganache.

Shortbread Cookies – Ina Garten, Barefoot Contessa

3/4 lb unsalted butter, room temperature

1 cup of sugar

1 teaspoon vanilla extract

3 1/2 cup all-purpose flour

1/4 teaspoon salt

Pre-heat oven to 350°.  Line a 9 x 13 pan with parchment paper, leaving parchment hanging over the longer sides to act as handles, making it easier to life the bars out at the end.

In a large bowl, mix butter and sugar until just combined. Add vanilla extract and mix until incorporated.  Sift together the flour and salt.  Add to the butter mixture and mix on low until the ingredients combine and the dough comes together.

Dump the dough into the lined baking dish and press down until you form an even layer.  Refrigerate 30 minutes.  Bake for 40 minutes, or until the edges start to brown lightly.  Remove and cool completely.

Dulce de Leche

Technique can be found here.  Remove from the can and let come to room temperature.

Chocolate Ganache

8 oz dark chocolate

6 oz heavy cream

Combine the heavy cream and chocolate in a heat proof bowl.  Place over a saucepan of simmering water.  Melt, mixing often, until thick and shiny.  Remove from heat.

Put it all together.  Spread the dulce de leche in a thin, even layer over the cooled shortbread.  Refrigerate 30 minutes.  Top with the ganache and refrigerate at least 1 hour before lifting the whole thing out of the dish using those handy parchment overhangs you left at the very beginning.  Cut into squares.

Makes 24 1 inch square bars.

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One Response to “Shortbread with Dulce de Leche & Chocolate Ganache”

  1. b November 1, 2011 at 11:36 am #

    Another amazing post! I really want to try and make these….I also now want to have a kid and move to Northern Liberties. LOL. xo

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