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© Meredith Corporation. All rights reserved. Used with permission.
For crust, in a large mixing bowl beat 1 1/2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 1/2 teaspoons vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Press dough evenly onto the bottom of the prepared baking pan. Bake for 20 to 25 minutes or until top is light brown. Cool in pan on a wire rack.
Spread dulce de leche evenly over crust. In a medium, saucepan bring whipping cream, 6 tablespoons butter and corn syrup just to a boil over medium heat. Remove from heat. Add chocolate and the remaining 3/4 teaspoon vanilla (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes. Gradually pour chocolate mixture over dulce de leche layer, spreading evenly. Cover and chill for 1 to 2 hours or until chocolate mixture is set.
Using the edges of the foil, lift uncut bars out of pan. Cut into bars.