Trifecta Recipe

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Ingredients

Main flavors: Butter, milk caramel, chocolate. Texture: gratifying chew, munching chew

1. All Butter Shortbread base

   • 1.5 cups flour
   • 1/4 cup sugar
   • 1 2/3 cups unsalted butter (Kerrigold!)

2. Dulce de Leche Custard Pie middle

   • 1 teaspoon unflavored gelatin
   • 1/4 cup whole milk
   • 8 oz cream cheese, @ room temp.
   • 2 large eggs
   • good pinch salt
   • 1 cup dulce de leche

3. Chocolate Brownie Muffin Tops

   • 1 2/3 cup unsalted butter, softened
   • 13 oz bittersweet chocolate
   • 6 large eggs
   • 1 tbsp vanilla
   • 1 2/3 cup sugar
   • 1.5 cup flour
   • 1 tsp salt

How to make Trifecta

This is a combination of 3 separate recipes I've been playing with over the years. I took portions of the 3 I happened to be making at the time and baked sequential layers to make this bar. I call it Trifecta because it's 3 of my favorites in one nugget. Kind of like marijuana, hash and opium packed in the same pipe. So I'm told.

For a 9-inch square pan.

1. Oven at 375 degrees F. For the base: Rub the butter into the flour and sugar; form a ball and press into the pan. Prick all over with a fork and bake for 5 minutes, then lower temperature to 325 F and cook for 20 minutes until slightly golden. Let cool in the pan. It will seem not cooked; it isn't. This will go back in the oven 2 more times!

2. Custard Middle Let the gelatin bloom in the milk for a few minutes. Beat the cream cheese, eggs and salt together. Then add gelatin, and finally fold in the dulce de leche. Pour this over the shortbread base and continue baking at 325 F for 30 more minutes, or until this layer seems like it will be able to support brownie batter.

3. The Brownie Muffin Top so-called because the only worthwhile portion of any muffin is the top. This is a basic recipe for fudgy brownies, the batter poured 1/4 up the sides of a 6 jumbo muffin sheet pan. Here I just poured it on top of the second layer. Why not? These measurements will leave you with excess, so you can make mini-brownie cups or what have you. To make the batter, melt the butter and chocolate together. Seperately, beat the eggs with the vanilla and sugar. Combine with the chocolate, and finally fold in the flour and salt. Pour this over the custard and bake for 25 minutes more.

Cool on rack.

I know it's arduous, but the feedback you feel in your hand through your knife blade when cutting into this thing is very satisfying. Plus, people seem to go into alternate states of consciousness while eating.

• 
  yongfook says

  butbutbut pls how to make!?!?!

• 
  wucancook says

  Will post the 3 recipes shortly! Sorry, newbie here.

• 
  Sinbad says

  Nice stacking!

• 
  swimupgood says

  I can't wait to try this!

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