Chocolate Covered Shortbread and Dulce de Leche Bars

Chocolate Covered Shortbread and Dulce de Leche Bars Just before Christmas, Walkers Shortbread sent me a few boxes of their shortbread fingers to play around. I’ve recently started working with them to sample some of their products and I was excited to get started. Since I needed some yummy desserts for various holiday parties, I whipped up these delicious chocolate covered shortbread and dulce de leche bars that are reminiscent of Twix candy bars, only more decadent. I made them again since then and trust me when I say they are EASY. I mean, it’s barely even a recipe. As much as I love to bake from scratch, sometimes it’s nice to have something simple that still manages to impress.

Chocolate Covered Shortbread & Dulce de Leche Bars

Ingredients

Shortbread Candy Bar SuppliesThe chocolate covered shortbread and dulce de leche bars were definitely an evolving process. As you can see in the picture above, I started out with Walker’s Shortbread Fingers, chocolate chips, a can of Nestle Dulce de Leche (I found it in with the Latin foods), and some vegetable oil. In the end, I used refined coconut oil instead of the vegetable oil. It’s both healthier and a better consistency. The second time around, I used Baker’s Dipping Chocolate, eliminating the need for the chocolate chips and oil entirely. The dipping chocolate was the easiest and gave the best final result, but use whichever method works for you. I’ll give instructions for both. For your convenience, I’ve included an online shopping list with links at the bottom of the page.

  • 2 pkgs Walker’s Shortbread Fingers (each box made 8-16 candy bars based on size)
  • 1 can Netsle Dulche de Leche
  • 2 pkgs Baker’s Dipping Chocolate (this is enough to just cover 3 pkgs of shortbread fingers)

OR

  • 16 oz Bag of chocolate chips (I recommend dark or semi-sweet)

and

  • 1-2 TB Refined Coconut oil or Vegetable Oil
  • Sea Salt flakes (optional)

Directions for Chocolate Covered Shortbread and Dulce de Leche Bars

  1. Decide if you’ll make full-size candy bars or cut the fingers in half. If you cut them in half, use a very sharp knife. Walkers also has a mini shortbread finger you can use instead (see shopping list below).
  2. Lay the shortbread fingers out on a baking sheet covered with parchment.
  3. Place the dulce de leche in a piping bag and snip off the tip. The tip should be just smaller than the width of a cookie.
  4. Pipe a layer of dulce de leche on each finger. Try to avoid bumps as they will show up under the chocolate.Piping Dulce de Leche
  5. Pop the fingers in the fridge while you prep the chocolate. Dulce de Leche covered shortbread fingers
  6. Prepare the Baker’s chocolate a shown on the package (one package at a time) or… Place your chocolate chips in a microwave-safe bowl with 1 tablespoon of refined coconut oil per cup of chips. Microwave for one minute on high. Stir. Microwave in 30-second intervals, stirring in between. Do not overheat. The chocolate may not look melted until you stir it.
  7. Dip the bar into the chocolate, spooning chocolate over the top if needed. Lift out with a fork and gently tap to remove excess chocolate.  Place on parchment.Dipping a candy bar in chocolate
  8. After 30 seconds or so (or after completing your next bar) sprinkle a few sea salt flakes on top. Chocolate dulce de leche shortbread bars with sea salt
  9. You may want to move these to the refrigerator to set, but they do not need to be stored there unless it’s particularly warm. If you use the chocolate with coconut oil, it may need refrigeration more than the Baker’s chocolate.

Tips

  • For most adults, you’ll want to cut the fingers in half or the portion sizes are just too big.
  • The Dulce de Leche is imported and isn’t the same type of can we typically find in the US. My OXO can opener would not open either can I purchased. I had to use a can opener/bottle opener to poke a hole in the top and then I used pliers (!) to peel back the top. An old school can opener would have worked, but we don’t have one.
  • The sea salt is optional, but it provides a nice contrast to the sweetness of the chocolate and dulce de leche. Flakes work better because regular salt crystals tend to blend right into the melted chocolate.
  • If you don’t have piping bags (you should), a ziplock bag will do the trick. Just fill, seal, and snip off one corner.
  • Unrefined coconut oil will work, but will likely impart a coconut flavor to the final product. It’s not what I was going for, but it could be just what you want.
  • Yes, you can make your own shortbread and/or dulce de leche if that’s your thing!

Shortbread candy bars with dulce de leche and sea salt

Shopping List

*This list contains affiliate links. These items will generally be easier and less expensive to purchase at a local grocery store, but if you’re having trouble finding anything…

Disclosure: This post contains affiliate links for your convenience. We were provided with shortbread fingers for the initial development of the recipe. No other compensation was provided.

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