Dulce de Leche Bars
There is a cheesecake-like taste in these bars somewhere, but it takes a backseat to the buttery taste of dulce de leche, which means milk caramel (or thereabouts) in Spanish. Traditionally, dulce de leche is made by slowly heating condensed milk, but we opted for the La Lechera stuff in the can this time. We took these to a dinner party, and one girl said she wanted to make them for her wedding reception. Wow, OK.
Dulce de Leche Bars
Adapted from smittenkitchen.com
Make the crust: Preheat the oven to 325 degrees F. Line the bottom of an 8×8-inch cake pan with foil, one sheet criss-crossing the other, allowing an inch to hang over on the sides. In a blender, pulse 1 package of graham crackers (about 1 cup’s worth) with 2 tablespoons of sugar and three tablespoons of melted butter until finely ground and combined. Press the mixture into the prepared pan, and bake for 10 minutes. Let cool as you get the filling ready.
Make the filling: Pour 1/4 cup of milk into a large bowl, and sprinkle 1 teaspoon of unflavored gelatin over it. Let it sit for five minutes. In another bowl, beat together 8 ounces of softened cream cheese, 2 large eggs and a pinch of salt until well combined. Stir in the gelatin mixture. Stir in 12 ounces (about 1 cup) of dulce de leche until well incorporated. Pour the filling over the prepared crust and bake for 45 minutes, or until the center is just done. Let cool about 2 hours, then transfer to the refrigerator and let cool for 6 hours or overnight.
Make the chocolate glaze: In a bowl sitting on top of a pan of simmering water, melt 3 ounces of semi-sweet chocolate with 1/2 stick (4 tablespoons) of butter and 2 teaspoons of light corn syrup until melted. Pour the glaze over the chilled cake, turning the pan until all sides are equally covered with glaze. Chill in the refrigerator for at least 2 hours. Once chilled, lift the cake out of the pan using the foil overhang. Cut into 1-inch slices, wiping the knife after every cut.