Dulce De Leche Blondies Recipe Taste
EASY DULCE DE LECHE RECIPE
Steps:
- Preheat the oven to 425 degrees F.
- Place the sweetened condensed milk in a pie plate or similar baking dish, and cover it tightly with foil.
- Place the covered dish in a larger pan, and pour hot water into the larger pan until it comes about 1 inch up the sides.
- Bake in the oven for about 2 hours (checking every so often to refill with water if needed), or until the desired color and thickness* are achieved.
- Whisk the dulce de leche to smooth out any lumps.
Nutrition Facts : Calories 212 kcal, Carbohydrate 35 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 84 mg, Sugar 35 g, ServingSize 1 serving
DULCE DE LECHE ICE CREAM SUNDAES
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Backyard BBQ Frozen Dessert Birthday Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 19
Steps:
- For chocolate sauce:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
- For streusel:
- Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
- For blondies:
- Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
- Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. -Niki Plourde, Gardner, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
DULCE DE LECHE BLONDIES
Heaven in a pan...from The Cookie Cookbook. Edited 2-3-08 to add using foil and greasing the foil, or use non stick foil to line the pan, and to GENTLY SPOON the caramel mixture onto the bottom layer.
Provided by MakeMineCadburys
Categories Bar Cookie
Time 58m
Yield 3 dozen bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Foil AND grease (or use non-stick foil) a 13x9 baking pan. Sift flour, baking soda and salt into medium bowl.
- Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread half of batter in prepared pan. Bake 8 minues; cool 5 minutes on wire rack.
- Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.
- Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.
Nutrition Facts : Calories 1739.1, Fat 79.4, SaturatedFat 45.2, Cholesterol 325.1, Sodium 2076.3, Carbohydrate 241.6, Fiber 2.2, Sugar 158, Protein 22.4
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- Preheat the oven to 350F. Line a 13×9-inch baking dish with parchment paper or foil, extended the paper over the edge by 1 inch.
- Combine the flour, baking powder and salt, then add into the creamed mixture. Mix just until combined. Pat into the bottom of the prepared baking dish.
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- Preheat oven to 350°F. Lightly grease a 8x8- inch baking pan with cooking spray and then line with parchment paper.
- In a large bowl of a stand mixer, cream together butter and sugar. Mix in eggs and vanilla, followed by salt, baking powder, cinnamon, and flour. Mix until smooth. Pour half of the blondie batter and smooth into an even layer in prepared baking pan. Spoon dulce de leche onto layered batter; then, spoon and smooth the remaining blondie batter on top.
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- Preheat oven to 350°. Line a 13x9 inch baking pan with parchment paper, letting ends extend over sides.
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- Heat oven to 350 degrees and prepare an 8 or 9 inch square baking dish by lining with parchment paper.
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Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth. Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
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