Christmas time!

I love Christmas - it is without doubt my favourite time of the year - everything about it makes me happy.  Second to my love of  Christmas decorating is my love of Christmas baking!  I came across this image yesterday on pinterest and had to investigate to find the recipe - how gorgeous and festive does it look!! 

I havn't made it yet, but definately will be very soon - something else to add to my Annual Christmas baking list!

Here's the recipe...

Dulce De Leche-Chocolate Bars

Yield: 48 bars

Prep:   50 mins 
Bake:   12 mins  to  18 mins  350°F 
Start to Finish:  3 hrs 10 mins

Ingredients

1 cup unsalted butter, softened

1/2 cup confectioners' sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

3/4 teaspoon salt

7 tablespoons unsalted butter

1/3 cup packed dark brown sugar

2 14 ounce cans sweetened condensed milk

Pinch salt

10 ounces semisweet chocolate, chopped

4 ounces white chocolate, melted

Red and green food coloring

Directions

1. Make crust: Heat oven to 350 degrees F; place rack in center. Line a 13-by-9-inch baking pan with parchment paper, allowing paper to extend on two sides.

2. In a mixer bowl, beat together butter and confectioners' sugar on medium speed until light, about 2 minutes. Beat in extract, then flour and salt until combined well. Press along bottom and 1/2 inch up sides of prepared pan. Bake until just golden brown around edges, 12 to 18 minutes. Transfer pan to a wire rack and let cool completely.

3. Make filling: Meanwhile, in a medium saucepan, combine butter, brown sugar, milk and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and gently simmer, stirring constantly, until thickened and a deep caramel color, about 15 minutes. Pour over crust and spread evenly; refrigerate until completely cool, about 1 hour.

4. Melt semisweet chocolate; let cool slightly. Using a spatula, evenly spread over filling (for swirled top, see below). Refrigerate until set, about 1 hour. Using a knife, score chocolate layer into 1-12-inch squares.

5. For swirled top: Divide white chocolate into three parts. Tint one part red and one part green. Leave remaining part white. Dollop red, green and white chocolates over semisweet layer. Using a toothpick, gently swirl together colors.

7. Run a sharp knife under hot water; dry. Following score marks, cut into squares. Wipe knife after each cut (run under hot water and dry as needed). (Can be made ahead. Store in an airtight container in the refrigerator up to 1 week.)