Caramel Shortbread Bars with a thick caramel ribbon in the middle are bars your family will love. A great dessert made with Dulce De Leche.
I have a favorite cookie recipe. Actually, I have two. The one I am talking about is the White Velvet Cookies recipe I have shared on here before.
The dough is a dream to work with and so many recipes can be made from it, such as these Caramel Shortbread Bars.
I had never used Delce De Leche before and quite frankly, I wasn’t sure exactly what to expect. Well, let me tell you, it will be a staple in my pantry from now on. It has a rich creaminess that will be a delight to many recipes.
And to eat out of the can. Just sayin’. 😉
How to make Caramel Shortbread Bars
To make, simply use White Velvet Cookie recipe but it will be made in a 9×13 pan.
After making the dough, press half on the bottom of a lightly greased 9×13 pan.
Spread Delce De Leche on top of the uncooked cookie dough. I have to say, this caramel topping after cooking held its consistency the best of any caramel I have used before. Did I mention you could also eat it out of the can??
Oh yes, I think I did.
Anyway, after you put the Delce De Leche on the dough, place the remaining dough on top of the caramel layer.
How Do I Spread The Remaining Dough On Top
I know you are asking yourself this question, so let me tell you what I did. Simply crumble the rest of the cookie dough on top. You can use your hands and then pat it smooth.
Bake at 375* for about 30 minutes or until starting to turn lightly brown.
Let the Caramel Shortbread Bars cool completely in order for the caramel to harden slightly. The caramel stays easy to eat and doesn’t harden completely so the bars are enjoyable for all.
Caramel Shortbread Bars
- 1 1/2 cup butter or margarine softened
- 1 8 oz cream cheese softened
- 1 1/2 cup sugar
- 2 egg yolks
- 1 tsp vanilla
- 4 1/2 cups all purpose flour
- 1 can Delce De Leche
- Mix together butter and cream cheese using a hand mixer
- Add sugar, egg yolks and vanilla
- Then mix in the flour, a little at a time
- Lightly grease a 9x13 pan
- Spread half of dough in pan
- Spread Delce De Leche over top
- Spread rest of dough on top of caramel
- Bake at 375* for 30 minutes or until starting to lightly brown