Mini Chocolate Dipped Alfajores
Mini Chocolate Dipped Alfajores
Mini Chocolate Dipped Alfajores
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Recipe - Port Alberni
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Mini Chocolate Dipped Alfajores
Prep Time120 Minutes
Servings27
Cook Time20 Minutes
0
Ingredients
1 can (300 mL) Eagle Brand Sweetened Condensed Milk
3/4 cup (175 mL) butter
2/3 cup (150 mL) sugar
2 tsp (10 mL) vanilla
3 egg yolks
1 1/4 cups (300 mL) corn starch
1 cup (250 mL) Robin Hood Best for Cake and Pastry Flour
1 tsp (5 mL) baking powder
1/3 cup (75 mL) Carnation Evaporated Milk, any type
1 cup (250 mL) semi-sweet chocolate chips
Garnish: shredded coconut, optional
Directions

Filling: Preheat oven to 425°F (220°C). Pour condensed milk into 9” (23cm) glass pie plate. Cover tightly with foil. Place into a deep baking pan and fill halfway with hot water. Carefully place in oven. Bake 90 minutes, or until color is golden brown. Whisk if necessary to break up any lumps. Refrigerate until ready to use.

Cookie: Beat butter, sugar, and vanilla together until creamy. Beat in egg yolks. Add dry ingredients and mix until combined. Remove to floured surface press together and form into a round. Wrap in plastic wrap and refrigerate about 1 hour.

Meanwhile, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Remove dough from refrigerator and let sit 5 minutes. Divide in two, and place on well - floured surface. Roll dough to between 1/8” – ¼” thick. Use floured round cutter and cut into circles. Place on prepared baking sheet and bake in preheated oven 8-10 minutes or until golden and firm. Let sit on baking sheet 2 minutes and then remove to cooling rack. Repeat with remaining dough, re-rolling the scraps if necessary. Spoon or pipe Dulce de Leche onto bottom of sandwich cookie. Cover with second cookie and press down lightly to hold together. Repeat.

Glaze: Place chocolate chips in heat proof bowl. Heat evaporated milk in small saucepan until hot but not boiling and pour over chocolate chips. Let sit 2 minutes and then stir to combine.

Assembly: Dip sandwich cookies into warm chocolate glaze and then sprinkle with coconut if desired.

120 minutes
Prep Time
20 minutes
Cook Time
27
Servings

Shop Ingredients

Makes 27 servings
1 can (300 mL) Eagle Brand Sweetened Condensed Milk
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Eagle Brand - Regular Sweetened Condensed Milk, 300 Millilitre
$4.99$1.66/100ml
3/4 cup (175 mL) butter
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Western Family - Salted Creamery Butter, 454 Gram
rewards logoFree with 3700 Points Redeemed
$6.49$1.43/100g
2/3 cup (150 mL) sugar
Not Available
2 tsp (10 mL) vanilla
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Western Family - Pure Vanilla Extract, 125 Millilitre
$18.49$14.79/100ml
3 egg yolks
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Western Family - Large Size White Eggs, 12 Each
rewards logoFree with 2500 Points Redeemed
$3.99$0.33 each
1 1/4 cups (300 mL) corn starch
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Western Family - Cornstarch, 454 Gram
$4.29$0.94/100g
1 cup (250 mL) Robin Hood Best for Cake and Pastry Flour
an image
Robin Hood - Cake & Pastry Flour, 2.5 Kilogram
$9.69$0.39/100g
1 tsp (5 mL) baking powder
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Western Family - Baking Powder, 225 Gram
$4.79$2.13/100g
1/3 cup (75 mL) Carnation Evaporated Milk, any type
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Carnation - Evaporated Milk, 354 Millilitre
$3.59$1.01/100ml
1 cup (250 mL) semi-sweet chocolate chips
an image
Western Family - Pure Semi-Sweet Chocolate Chips, 1 Kilogram
$14.99$1.50/100g
Garnish: shredded coconut, optional
Not Available

Directions

Filling: Preheat oven to 425°F (220°C). Pour condensed milk into 9” (23cm) glass pie plate. Cover tightly with foil. Place into a deep baking pan and fill halfway with hot water. Carefully place in oven. Bake 90 minutes, or until color is golden brown. Whisk if necessary to break up any lumps. Refrigerate until ready to use.

Cookie: Beat butter, sugar, and vanilla together until creamy. Beat in egg yolks. Add dry ingredients and mix until combined. Remove to floured surface press together and form into a round. Wrap in plastic wrap and refrigerate about 1 hour.

Meanwhile, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Remove dough from refrigerator and let sit 5 minutes. Divide in two, and place on well - floured surface. Roll dough to between 1/8” – ¼” thick. Use floured round cutter and cut into circles. Place on prepared baking sheet and bake in preheated oven 8-10 minutes or until golden and firm. Let sit on baking sheet 2 minutes and then remove to cooling rack. Repeat with remaining dough, re-rolling the scraps if necessary. Spoon or pipe Dulce de Leche onto bottom of sandwich cookie. Cover with second cookie and press down lightly to hold together. Repeat.

Glaze: Place chocolate chips in heat proof bowl. Heat evaporated milk in small saucepan until hot but not boiling and pour over chocolate chips. Let sit 2 minutes and then stir to combine.

Assembly: Dip sandwich cookies into warm chocolate glaze and then sprinkle with coconut if desired.