It’s Spring! I love Spring because it always represents growth and beauty to me. First comes April showers then May flowers. As Miranda Priestly famously said from Devil Wears Prada, “Florals for Spring, groundbreaking.” Not only do flowers come with Spring, but also so do pastels, new love and afternoon teas.
I love a great tea time. Getting the chance to get all dolled up and eat cute little dainty foods is the bees knees. Not only do I love sipping on tea, but I love spilling some tea with my girlfriends as well. An afternoon tea is the quintessential female fellowship time. I’m not sure if its the warm relaxing drinks or the atmosphere, but its all about hones-TEA.
I thought that this year for Springtime I would create a delicious new teatime treat for the season. Since I usually enjoy a light herbal or fruit tea in the afternoon, I thought a decadent, buttery confection would be the perfect accompaniment. My inspiration for these Dulce de Leche Bars is from one of my favorite cookies made at a local bakery here in Los Angeles. I wanted all the taste without all the time consuming work in the original recipe. I then decided to decorate these fabulous bars for my tea with Kaleidoscope Sprinkles My Mama’s Biscuits Sprinkle Mix, which was also inspired by teatime.
Check out this easy recipe and step by step video below.
Original recipe from National Sugar Cookie Day blog
2 cups all-purpose flour
¼ cup almond flour
1 tbsp. tapioca flour ( you can substitute cornstarch)
1 tsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 ½ tsp. vanilla extract
½ tsp. almond extract
1 tsp. lemon zest
13oz. Dulce de Leche, (I used La Lechera)
Kaleidoscope Sprinkles My Mama’s Biscuits Sprinkle Mix
Preheat oven to 350F degrees. Butter and parchment paper bottom of 9 by 9″ baking pan.
In a medium mixing bowl whisk together flours, baking powder and salt. Set aside.
In the bowl of an electric stand mixer cream together butter with granulated sugar until blended. Scrape down mixing bowl. Add eggs one at a time. Scrape down mixing bowl again. Add vanilla, almond extracts and lemon zest. Add flour mixture to bowl. Mix cookie dough until just combined. Be careful not to over mix or dough will be tough.
Divide dough into thirds.
Spread two-thirds of mixture into prepared baking dish. To help even out the dough, I like to press evenly with greased hands (sprayed with non-stick cooking spray).
Bake in preheated oven for approximately 5 minutes until dough is warm and slightly baked
Using spatula place small dollops of dulce de leche on top of dough. Spread dulce de leche evenly onto top of dough using the spatula.
Using remaining thirds of cookie dough, cover top of dulce de leche.
Sprinkle My Mama’s Biscuits Sprinkle Mix evenly on top of cookie dough.
Bake cookie bars in the oven for approximately 25-30 minutes until dough has puffed up and is golden brown on the edges.
Let cookie bars cool completely on a wire rack until room temperature.
Cut bars evenly into 9-16 pieces depending on your preference.
Devour and enjoy!!
*you can make cookie dough in advance and keep in refrigerator for up to one week. Remove from refrigerator at least 30 minutes prior to use.