Candy From Milk

Dulce de Leche. Simply translated it means Candy from Milk. A slow simmer of milk and sugar, with constant stirring, will allow the water in the milk to evaporate. This allows both carmelization and the Maillard reaction (what happens when food browns) that brings out such great flavor.

Dulce de Leche Cheesecake Bars With Chocolate Glaze

This was a dessert at one of our Gourmet Club events. It was awesome!

Dulce de Leche Cheesecake Bars With Chocolate Glaze

Ingredients:

For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter

For the Filling:
1 cup dulce delche

16 ounces room temp cream cheese

½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Directions:

Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8×8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 70-90 mins. mine took the full 90 mins.  Cool)

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.

For the Glaze:

Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins.   Drizzle with more chocolate, if desired! Cut into squares!  EASILY DOUBLES IN 9X13 PAN.

Source: http://hugsandcookiesxoxo.com/2013/05/dulce-de-leche-cheesecake-bars-with.html