These are super rich! So it helps if the chocolate in the glaze is really really dark, so that it’s not overly cavity-inducing sweet.
Makes 1 13”x9” pan
For the Dulce de Leche:
1.5 cans sweetened condensed milk
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the Chocolate Sauce:
6 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
1 teaspoon light corn syrup
1 stick unsalted butter
To make Dulce de Leche: (see Note)
Empty the contents of a can into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes checking every 30 minutes on the water level and adding more as needed.
Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing.
To assemble the crust:
Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill. Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
To make the Chocolate Layer:
In a microwave safe bowl, combine the chocolate, corn syrup, and butter. Microwave on high, checking and stirring every 30 seconds, until melted.
To assemble the tastiness:
Once the dulce de leche and the crust have cooled, spread the dulce de leche over the crust. Chill. Make the chocolate topping and pour evenly over the dulce de leche. If you tilt the pan back and forth this spreads the chocolate better. Chill.
Note: *Dulce de Leche (Milk Caramel)
There are several different ways to make dulce de leche. Here are the top three:
1. Oven: Empty the contents of a can into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes checking every 30 minutes on the water level and adding more as needed.
Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing.
2. Stovetop: This method takes the longest, but it allows for the most control over the consistency. Remove label from can. Pierce three holes in the formation of a triangle on top of can (this is critical to release the pressure from the heat or else the can may explode.) Place the can in a sauce pan and fill the sauce pan with water three-quarters of the way up the side of the can.
Bring water to a simmer and keep it there for 3-4 hours or until desired consistency. For a thicker more syrup-like texture cook closer to 4 hours. When ready, use tongs to remove can allow to cool slightly and pour dulce de leche in a bowl and whisk to smoothness. Let cool before storing.
Stovetop Method #2: Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat. Whisk until smooth.
3. Microwave: The fastest way, but it often yields a less smooth texture than the other two methods.
Empty contents of can in a microwave safe dish and loosely cover with plastic wrap. Cook it on medium in two minute increments stirring between each increment (be careful of any steam as you lift the plastic wrap) up to 10 minutes for thinner pouring consistency, or up to 13-15 minutes for a thicker, syrup-like consistency. Let cool before storing.
