Dulce De Leche Blondies Filled And Topped Food

BUTTERSCOTCH BLONDIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
• Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
• Whisk to combine the flour, baking powder and salt in a medium bowl.
• Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
• Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
• Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

DULCE DE LECHE BLONDIES

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.

DULCE DE LECHE BLONDIES (FILLED AND TOPPED!)

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan or line it with parchment paper.
• Sift together the flour, baking soda, and salt in a medium bowl; set aside.
• Using an electric mixer on medium speed, cream together the butter and brown sugar until creamy.
• Add the eggs and vanilla; beat until smooth.
• Gradually stir in the flour mixture.
• Spread 1/2 to 2/3 of the batter evenly in the prepared pan.
• Bake for 7-8 minutes; cool for 5 minutes on a wire rack.
• Meanwhile, melt the caramels in the evaporated milk in a non-stick saucepan over very low heat; reserve 2 Tbsp.
• Pour the remaining caramel over the baked bottom layer of dough.
• Drop dollops of the remaining dough over the caramel layer; swirl slightly with a knife.
• Bake for 25 minutes, or until golden brown.
• Cool completely in pan on a wire rack; drizzle with the reserved caramel, reheating if necessary.
• Cut into 1" bars.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. 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.

DULCE DE LECHE BARS

Steps:

• Preheat over to 350. In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly. Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan.
• Bake 10 minutes. Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.
• Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
• Run a knife around the edge of pan to loosen. Cool completely another 30 minutes. Makes 32 bars.

DULCE DE LECHE BARS

Steps:

• Prehaet oven to 350°F.
• Break up 1 roll of cookie dough into large bowl.
• Add 3/4 cup of the oats, 1/3 cup brown sugar, and 1 teaspoon vanilla; mix well.
• With floured fingers, press dough mixture evenly in bottom of ungreased 15x10x1" baking pan to form crust.
• Bake 13-18 minutes or until lightly browned.
• Meanwhile, break up remaining cookie dough into same bowl.
• Add remaining oats, brown sugar and vanilla and mix well.
• In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mix is smooth.
• Remove partially baked crust from oven.
• Spread caramel mixture evenly over crust.
• Crumble remaining dough mixture over caramel mixture.
• Return to oven; bake 18-22 minutes longer or until golden brown.
• Cool 15 minutes.
• Run knife around the edges of pan to loosen.
• Cool completely, about 2 hours.
• Using a small spoon, drizzle caramel topping over bars.
• For bars, cut into 8 rows by 6 rows.

DULCE DE LECHE

Steps:

• In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
• Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
• Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.

FUDGE-FILLED BLONDIES

Steps:

• Preheat oven to 375°F.
• Grease and flour a 9 x 13 baking pan.
• In a large bowl, cream together the butter and both sugars until light and fluffy.
• Beat in the eggs, then the vanilla until smooth and well blended.
• In another bowl, stir together the flour, baking powder, and salt.
• Add to the creamed mixture just until combined; do not overmix.
• Spread half the batter in the prepared pan.
• Stir together the melted chocolate and condensed milk to form a fudge-like mixture; spread in an even layer over the batter.
• Cover with the remaining batter.
• (The easiest way to do this is to drop little mounds of dough over the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You won't be able to cover the filling completely--that's okay.) Bake for 25 minutes, or until a toothpick tests done.
• Cool on a wire rack before cutting into bars.