Spekulatius (speculoos) Caramel Chocolate Bars
Grease a 28 x 18 cm (7 x 11 inch) pan or line with parchment paper. Preheat the oven to 180°C (350°F)
To make the cookie crust:
120 g (1/2 cup) margarine, softened
50 g (1/4 cup) sugar
180 g (1 1/2 cups) all-purpose flour
1 pinch salt
In a bowl, combine margarine and sugar. Beat with a hand-held blender until light and fluffy. Add flour and salt and use your hands to form a dough. Press into bottom of prepared pan. Bake for 15 minutes. Let cool completely. (Don’t remove from the pan.)
Spread 150 g (5.3 oz) of Spekulatius spread on top.
Gently warm 270 g ( 1 cup) of dulce de leche on the stove until it has a rather liquid consistency again. Pour over speculoos layer and distribute evenly. Be careful not to mix the Spekulatius and the dulce de leche layer. Place in the fridge and let set over night.
Melt 150 g (5.3 oz) semisweet chocolate and drizzle on top. Let cool. Carefully cut into little bars.