{"id":3506,"date":"2025-04-13T00:41:57","date_gmt":"2025-04-13T00:41:57","guid":{"rendered":"https:\/\/breckas.com\/?p=3506"},"modified":"2025-04-13T00:41:57","modified_gmt":"2025-04-13T00:41:57","slug":"dulce-de-leche-squares","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/04\/13\/dulce-de-leche-squares\/","title":{"rendered":"Dulce de Leche Squares"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>Yields: 16 squares<\/p>\n<p>Prep Time: 15 minutes<\/p>\n<p>Cook Time: 30\u201335 minutes<\/p>\n<p>Cooling Time: 1 hour<\/p>\n<p>Ingredients<\/p>\n<p>For the crust &amp; topping:<\/p>\n<ul>\n<li>1 cup (225 g) unsalted butter, softened<\/li>\n<li>1 cup (200 g) brown sugar, packed<\/li>\n<li>2 \u00bd cups (310 g) all-purpose flour<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>1 tsp vanilla extract<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>1 can (14 oz \/ 400 g) dulce de leche (store-bought or homemade)<\/li>\n<li>\u00bc tsp sea salt (optional, for a salted caramel version)<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<p>1.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Prepare the oven &amp; pan<\/p>\n<ul>\n<li>Preheat oven to 350\u00b0F (175\u00b0C).<\/li>\n<li>Line a 9&#215;9 inch (23&#215;23 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.<\/li>\n<\/ul>\n<p>2.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Make the crust &amp; topping<\/p>\n<ul>\n<li>In a large bowl, cream together the butter and brown sugar until smooth and fluffy (about 2 minutes).<\/li>\n<li>Add in the flour, salt, and vanilla extract. Mix until crumbly.<\/li>\n<li>Set aside 1 cup of this mixture for the topping.<\/li>\n<li>Press the remaining dough evenly into the bottom of the prepared pan.<\/li>\n<\/ul>\n<p>3.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Bake the crust<\/p>\n<ul>\n<li>Bake for 15 minutes, or until lightly golden around the edges.<\/li>\n<li>Let cool for 5 minutes.<\/li>\n<\/ul>\n<p>4.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Add the filling<\/p>\n<ul>\n<li>Spread the dulce de leche evenly over the warm crust.<\/li>\n<li>Sprinkle with a pinch of sea salt, if using.<\/li>\n<li>Crumble the reserved dough over the top.<\/li>\n<\/ul>\n<p>5.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Bake again<\/p>\n<ul>\n<li>Bake for 20\u201322 minutes, until the top is golden and the caramel is bubbling slightly.<\/li>\n<\/ul>\n<p>6.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Cool &amp; serve<\/p>\n<ul>\n<li>Let cool completely in the pan (you can chill it for faster setting).<\/li>\n<li>Once cooled, lift out using the parchment, cut into squares, and enjoy!<\/li>\n<\/ul>\n<p>Storage Tip:<\/p>\n<p>Keep in an airtight container at room temperature for up to 3 days, or refrigerate for a week.<\/p>\n<p>Want a twist? You can mix chopped pecans or chocolate chips into the crumble topping.<\/p>\n<p>Let me know if you\u2019d like a gluten-free or vegan version!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Yields: 16 squares Prep Time: 15 minutes Cook Time: 30\u201335 minutes Cooling Time: 1 hour Ingredients For the crust&hellip;<\/p>\n","protected":false},"author":1,"featured_media":3507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Dulce de Leche Squares - Grandma Baking Recipes","description":"&nbsp; Yields: 16 squares Prep Time: 15 minutes Cook Time: 30\u201335 minutes Cooling Time: 1 hour Ingredients For the crust &amp; topping: 1 cup (225 g) unsalted bu"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=3506"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3506\/revisions"}],"predecessor-version":[{"id":3508,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3506\/revisions\/3508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/3507"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=3506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=3506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=3506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}