Tuesday, May 24, 2011

Dulce de Leche & Cashew Blondies

These Dulce de Leche bars were soooooo good!!!  I cleaned and organized my pantry last week, and realized that I had quite a few cans of Dulce de Leche that needed to be used.  A few days later, I came across this recipe via Tastespotting.com, and it was perfect!  I LOVE Dulce de Leche, blondies, and cashews, so this was a perfect recipe for me to make.  These are gooey and decadent.  They didn't last long around me.... my husband and daughter enjoyed them as well, but I'm afraid I ate the majority of them.  Darn it.  (I've been really good with not indulging in too many sweets this pregnancy, too... guess I'll have to stay away from Dulce de Leche for a while to recover!)

Dulce de Leche is called Doce de Leite over here in Portugal.  The can I buy in the local stores here looks like this.  For those who don't know what Dulce de Leche is, it's a kind of sweet milk caramel.  It is sooo good!  
Dulce de Leche & Cashew Blondies

1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1 large egg
1/2 tsp coarse sea salt
1 cup all-purpose flour
1 cup Dulce de Leche
3/4 cup roasted salted cashews (halves and pieces)

1.  Preheat oven to 350 degrees. Melt butter over low heat in a medium (2 quart) saucepan. Remove from heat and let cool slightly.While butter is cooling, neatly line an 8-inch square baking pan with a sheet of aluminum foil that covers the bottom and reaches up the sides. Butter the foil.

2.  Add brown sugar to the saucepan of melted butter and whisk until mixture starts to pull away a bit from the sides of the pan, 1-2 minutes. Mix in egg, then add salt and flour and stir vigorously for 1 minute.
Spread about half the batter into prepared pan. Drop all but a few tablespoonfuls of Dulce de Leche over batter and gently spread it around. Sprinkle with cashews, then gently spread remaining batter over the Dulce de Leche. Top batter with a few spoonfuls of the remaining Dulce de Leche and swirl around with the back of a spoon.

3.  Bake for 35 minutes, or until set in the center and golden brown at the edges (It may seem a little underdone because of all that hot gooey milk in the center; just make sure it's not jiggly.)

4.  Cool completely. Remove bars from pan by lifting up tinfoil.  Cut into squares.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

1 comment:

cookin said...

I made two batches, one with almost a cup of Dulce de Leche and one with considerably less. They were both good but since I do not have a huge sweet tooth I liked the batch with less Dulce de Leche the best, both in sweetness and texture. Rich loved them both!