So today I’m going to share a recipe that I recently tweaked a little. I have been obsessed with brown butter lately, and I feel that it pairs great with caramel. But let’s be honest… what sweet thing doesn’t go great with Carmel? I decided to make these for a family cookout last weekend. I love creating or transforming different recipes into deserts bars. Another plus, is that it’s so easy transporting deserts bars to someone’s house. Simply cut into squares, and transfer in a suitable container. Especially in this heat, the last thing I want to worry about is something melting, and spreading.
So let’s talk about brown butter. I’m guessing you have either heard or baked with it before. However, if you haven’t this might make your day. Brown butter is literally explained in the name. You take butter and brown it. Simple right? So are you ready for the good part? When butter is browned it actually creates a nutty taste. That’s crazy right? The best way to brown butter is to take the butter that you are using and put it in some sort of frying pan. Light colored pans work best so you can actually see the butter browning, and keep an eye on it. Once the butter melts in the pan, it usually takes about 5 minutes on medium heat for the butter to brown. The pan will have small pieces of hardened brown butter at the bottom. Once this is done you can remove from the stove, and either let cool for immediate use in your recipe (like in my recipe below), or you can also store the butter in the fridge so it becomes hard again to be creamed with sugar.
Now on to the Dulce De Leche sauce. I use this in my recipe, however if you do not have any, then caramel sauce can absolutely be substituted. This sauce is very similar to caramel in that it is thick, smooth, and silky… and also very tasty!!!! From what I gave gathered, the main difference is in the preparation of the milk. In caramel sauce dairy (milk product) is added after the sugar has been caramelized. In the Dulce De Leche sauce the milk and sugar are caramelized together, producing an even creamier texture. Here is a funny fact, Dulce De Leche actually means Candy of Milk. That pretty much says it all.
The Dulce De Leche sauce is basically sandwiched between the brown butter cookie dough. The nutty flavor of the butter covering the Dulce sauce gives this treat an amazing taste! The only problem you will have is running out too fast. I solved this last weekend by making a double batch to take with me.
Tips for this recipe:
– You can use caramel sauce in replace of Dulce De Leche
– The brown butter is used right after cooling to keep the cookies more gooey when baking.
– The bottom layer of cookie is not baked at all before adding the sauce, as it would dry out too much.
– Make sure not to overcook this recipe.
– If you want more than 16 pieces you can just double the recipe.
– Always cover a pan with aluminum foil for easy clean up.