Dulce de Leche Double Chocolate Dessert

Photo provided by Spice IslandsA little ground chipotle chili and Saigon cinnamon added to the batter gives a sweet bite to Dulce de Leche Double Chocolate Dessert. It is topped with a mixture of dulce de leche, semisweet chocolate pieces and walnuts.

Dulce de Leche Double Chocolate Dessert

Serves 6 to 8. Recipe is from Spice Islands.

Batter:

11/4 cups all-purpose flour

2 envelopes Fleischmann’s® RapidRise Yeast

1/2 cup sugar

1/2 cup cocoa powder

2 tsps. ground Saigon Cinnamon

1/4 to 1/2 tsp. ground chipotle chili

6 tbls. butter, melted

1/2 cup very warm milk (120 to 130 degrees)

1 egg, lightly beaten

1 tsp. vanilla extract

2 tsps. freshly grated orange peel

Topping:

1 (13.5-oz.) can dulce de leche OR caramel topping

4 ozs. semisweet chocolate, chopped

2 tbls. brown sugar

1/2 cup chopped walnuts, toasted

2 tbls. cold butter

1. Mix batter ingredients together in a 8x8-inch baking dish that has been sprayed with cooking spray. Top batter with dollops of dulce de leche. Sprinkle with chocolate, brown sugar and walnuts. Cut butter into small bits and scatter on top of walnuts.

2. Bake by placing in a cold oven; set temperature to 350 degrees. Bake for 40 to 45 minutes or until done.

Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above. To toast walnuts, place in a single layer in a shallow pan. Bake at 350 degrees for 5 to 7 minutes. Watch closely to prevent burning.