Walnut & Coconut Dulce de Leche Bars

1. Shortcrust: Preheat your oven to 350°F. In a stand mixer, combine flour, butter, sugar and coconut flakes, mix for 3 minutes or until uniformly combined. Press into a parchment paper-lined 9-inch square baking dish. Bake for 30 minutes. Cool to room temperature.
2. Filling: Fold warm dulce de leche with walnuts and coconut and pour into the cooled crust. Use an offset spatula to spread evenly and level the top.
3. Topping: Sprinkle with coconut flakes, walnuts and salt, pressing lightly to adhere.
   Cool completely to allow filling to set before slicing into bars

Tips

To make dulce de leche: remove the labels from 2 cans (300 mL each) condensed milk. Place in a deep pot and add enough water to cover cans by 2-inches. Boil gently for 2 1/2 hours, adding water as needed to ensure cans remain covered. Carefully, open cans while still warm to use in the recipe.

Reserve bars in an airtight container the refrigerator for up to 5 days or in the freezer for up to 2 months.

Allergen Information: Walnuts, Gluten, Dairy