Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with baking spray.
Pulse 2 cups flour, the butter, confectioners’ sugar, 1 teaspoon vanilla and the salt in a food processor or mixer until the mixture starts clumping together, about 1 minute. Press firmly and evenly in the bottom and 1/4 inch up the sides of the lined pan.
Bake until firm and lightly browned, about 25 Minutes. Remove from the oven and let cool 5 minutes.
Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons vanilla in a medium bowl and whisk until smooth. Pour the mixture into the crust and sprinkle even with the chocolate chunks and pecans.
Return to the oven and bake until set around the edge but the center is slightly jiggly about 25 Minutes. Remove from the oven and let it cool completely. Lift out of the pan using the overhanging foil. Cut into 1 ½ inch squares and serve.
Ingredients
Directions
Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with baking spray.
Pulse 2 cups flour, the butter, confectioners’ sugar, 1 teaspoon vanilla and the salt in a food processor or mixer until the mixture starts clumping together, about 1 minute. Press firmly and evenly in the bottom and 1/4 inch up the sides of the lined pan.
Bake until firm and lightly browned, about 25 Minutes. Remove from the oven and let cool 5 minutes.
Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons vanilla in a medium bowl and whisk until smooth. Pour the mixture into the crust and sprinkle even with the chocolate chunks and pecans.
Return to the oven and bake until set around the edge but the center is slightly jiggly about 25 Minutes. Remove from the oven and let it cool completely. Lift out of the pan using the overhanging foil. Cut into 1 ½ inch squares and serve.