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Dulce De Leche Bat Cookies

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Recipe photo courtesy of Victor Schrager

These creature-of-the-night creations sandwich a rich dulce de leche filling between chocolate cookies.

Source: Martha Stewart Living, October 2007
Yield

Ingredients

Directions

Cook's Notes

You will need an aspic cutter set to make the bat shape.

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Reviews

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  • wwlam70
    1 NOV, 2010
    ozzy can HAVE his bat and eat it too!
    Reply
  • MS10702140
    31 OCT, 2010
    Thanks danikac for the info- I'll make my own Dulce de Leche for this recipe instead of the 'canned' method.
    Reply
  • Karinamt
    30 OCT, 2010
    Hi , you can made your own Dulce de Leche , is just milk , sugar and baking Soda boiling 3 hours . There are many recipes on the web ( most of them in spanish) other way is searching in your neighborhood for a lat?ɬ?n grocery's store ( the best Dulce de leche is from Argentina or Uruguay) . There are two different type of commercial Dulce depend on its texture, one callef
    Reply
  • alecta
    29 OCT, 2010
    Can anyone tell me for how long can these cookies stay fresh? Thank you
    Reply
  • danikac
    9 OCT, 2010
    I would not recommend the method of cooking the canned sweetened condensed milk. The cans are lined with an epoxy that contains BPA which toxic. More and more studies are coming out showing the really detrimental effect BPA has on the health. And, when you subject the cans to heat, you increase the amount of BPA that is released from the lining. It's not safe AT ALL.
    Reply
  • Ireland55178
    27 OCT, 2009
    Where can I get dulce de leche? Can anyone help me out with this?
    Reply
  • tourtes
    11 NOV, 2008
    Judy1939, the reason I used the oven method is because the cans of sweetened condensed milk that we have in our grocery stores are the pull-tab variety, therefore, did not know of the boiling in the can process would be the same because the pull-tab cover is not completely sealed as a regular can. As to boiling canned preservatives, I have no qualms about that, I do it all the time.
    Reply
  • MS12207388
    3 NOV, 2008
    Judy1939 never say never - especially if you have never tried a true culinary method. It actually is a pretty safe method of cooking in the can. Simmering not boiling, not removing or opening the can before it is at room temp - all common sense. I am going to assume that sealing jars of preserves in boiling water also scares you, and if so then by all means put something under the can - even a tea towel so that the can is never in direct heat, just as you would in preserving glass jars..
    Reply
  • MS12207388
    3 NOV, 2008
    Judy1939 never say never - especially if you have never tried a true culinary method. It actually is a pretty safe method of cooking in the can. Simmering not boiling, not removing or opening the can before it is at room temp - all common sense. I am going to assume that sealing jars of preserves in boiling water also scares you, and if so then by all means put something under the can - even a tea towel so that the can is never in direct heat, just as you would in preserving glass jars..
    Reply
  • tourtes
    29 OCT, 2008
    I made these also. Very hard sticky dough (was a bit crumbly had to kneed it before rolling), but they tasted delicious. Chocolate flavour overpowered the Dulca de Leche though. I made the Dulce de leche in the oven in a glass foil-covered dish at 425 degrees for 1h40. Came out great!!! I would try the Dulce de Leche with a milder flavoured cookie next time!
    Reply

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