Hyde Park Dessert Bars

Name: Hyde Park Dessert Bars
Ingredients: 8 ounces, weight Unsalted Butter; 2-1/2 cups Self-Rising Flour; 1/2 cups Caster Sugar; 2 cans Nestle Dulce De Leche, 13 Ounce Cans (not Condensed Milk); 8 ounces, weight Semi-sweet Chocolate, Chopped; 2 Tablespoons Unsalted Butter; 3/4 cups Heavy Whipping Cream; 1 teaspoon Vanilla Paste

8 ingredients

1 steps

Ingredients

8 ounces, weight Unsalted Butter
2-1/2 cups Self-Rising Flour
1/2 cups Caster Sugar
2 cans Nestle Dulce De Leche, 13 Ounce Cans (not Condensed Milk)
8 ounces, weight Semi-sweet Chocolate, Chopped
2 Tablespoons Unsalted Butter
3/4 cups Heavy Whipping Cream
1 teaspoon Vanilla Paste

Directions

1

["This recipe has three parts: a shortbread crust, the dulce de leche filling and the ganache.", "First, let's make the shortbread-type crust: Preheat an oven to 350 degrees F. Put together in a large bowl the butter, the self-rising flour and the caster sugar. With very clean hands, rub them together until it resembles coarse meal and everything is combined. Press onto the bottom only (not the sides) of a 10\" x 15\"" oven safe cake pan or glass casserole dish. Bake for about 20 minutes