salted dulce de leche chocolate chunk bars

Happy Monday, loves! How was your weekend? We had a great time yesterday celebrating my dear friend Anna and her sweet baby girl. Now I'm looking forward to a busy but fun week ahead, including heading to Austin on Friday for a wedding! I lived in Austin for a bit after college, and it's just my favorite. I can't wait!

Y'all know I looooove my dulce de leche. Those words are like an alarm to me - make. this. dessert. Maybe it's all those pints of Haagan-Dazs dulce de leche as a child. And since I also have a mild obsession with salted desserts, that alarm in my head went crazy when I read this recipe. These little  bars are so moist and decadent, decadent, decadent. You want these.

Salted Dulce de Leche Chocolate Chunk Bars (adapted from Honest Cooking)
makes one 9-inch square pan

you'll need:
cooking spray
2 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 whole egg, plus 1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chunks
10 ounces of dulce de leche
Coarse sea salt, for sprinkling

Preheat oven to 325 degrees F. Spray a 9-inch square pan with cooking spray and set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, add melted butter and sugars and beat on medium until well-combined. Add the egg, egg yolk, and vanilla and mix until completely smooth. Turn the mixer to low speed and gradually add the dry ingredients until everything is just combined. Add chocolate chunks and stir briefly.

Press half of the cookie dough into the prepared pan, smoothing with your hands or a spatula. Pour the dulce de leche over the dough and spread into an even layer, leaving a bit of room around the edges. Sprinkle with a bit of coarse sea salt. Top with the remaining cookie dough and gently press it down into a smooth layer with your hands or a spatula. Sprinkle with a bit more sea salt if desired.

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges are beginning to pull away from the sides of the pan. Allow to cool completely, then cover and refrigerate for at least 2 hours so that the dulce de leche layer will set. Cut into small squares, and enjoy!!

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