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Start with the dulce de leche, a caramel made of condensed milk. Add a can to a medium-sized pan filled with water and let it simmer for 3 hours. Make sure the can is always under water.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and line an oven dish with tin foil. Meanwhile create the cookie, beat soft butter and sugar in a standmixer.
Add a pinch of salt and then gradually add the flour, the dough will become crumbly. Press the crumbled dough on the bottom of the oven dish and make sure the top is equally divide and as straight as possible.
Divide the cookie into bars using a knife, the reason why we do this before baking is because afterwards it will break too easily. Bake the cookie in the oven until it starts to get a bit of color, but not too much.
That would take about 15 to 20 minutes, depending on your oven and the thickness of the cookie. Let the dulce de leche and cookie cool off completely.
Add dulce de leche to a piping bag without nozzle. Divide the cookie into individual cookies at the pre-cut lines and meanwhile melt the chocolate. The easiest way is with bain-marie.
Heat a layer of water in a pan, place a bowl on top with the chocolate into pieces in it als slowly melt the chocolate. Divide a thick line of dulce de leche on top of the bar and cover it completely with chocolate.
Use a fork to transfer the bars out of the chocolate and place them on a plate lined with parchment paper or on a rack.
Refrigerate the bars until the chocolate is hard, you can now store them a few days in an airtight container. Enjoy!