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Black and White Dulce de Leche Bars with Roasted White Chocolate
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Black and White Dulce de Leche Bars
with Roasted White Chocolate
For the crust:
1/2 cup walnuts
1/2 cup old-fashioned oats
3/4 cup white-whole wheat flour (50/50 blend)
5 T. butter, cold
For the filling:
1 T. butter
1 can reduced-fat sweetened condensed milk
1 tsp vanilla
For the topping:
1/3 cup semi-sweet chocolate chips
6 oz good quality white chocolate
1 T. almond milk
To prepare the crust: Preheat oven to 375. In a food processor or Vitamix, process the walnuts and oats until they resemble coarse meal. In a mixing bowl, combine flour and processed nuts and oats. Cube the 5 T. butter and add to flour mixture. Using a pastry blender or your fingers, blend until the butter is the size of small peas. Press into the bottom of a greased 8- or 9-inch square baking dish. Bake for 10-15 minutes, or until edges just barely start to brown. Set aside. Reduce oven temperature to 350.
To prepare filling: While the crust is baking, melt 1 T. butter in a small saucepan over medium heat. Add condensed milk and cook, stirring constantly, until it thickens, about 15 minutes. Remove from heat and stir in vanilla.
Pour the condensed milk mixture over the prepared crust. Bake for another 10-15 minutes or until golden brown.
For the topping: Melt 1/2 of the chocolate in the microwave with the tablespoon or almond milk or regular milk in 30 second intervals, stirring after each interval.
Remove the pan from the oven and quickly scatter the chocolate chips on top. Allow to sit for 1-2 minutes, then spread with a butter knife. Add the melted white chocolate by spoonfuls and swirl with the chocolate.
For an added punch, increase the oven temperature to 400 and place remaining white chocolate in a glass dish. Roast for 10-15 minutes, or until the top starts to turn brown. Remove from oven and let cool 10-15 minutes or until it’s cool enough to touch. Crumble the white chocolate over the top of the dish.
Refrigerate at least 2 hours before cutting.
Also linking up to Lady Behind the Curtain, A Little Nosh's Tastetastic Thursday, and It's a Keeper Thursday.