For dulce de leche blondies
1 stick of butter, at room temperature
1/2 cup white sugar
1/4 cup dulce de leche (the darker, the better)
1 egg, at room temperature
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 cups all-purpose flour
1/2 cup toasted coconut shavings
1/4 cup melted dark chocolate
1/4 to 1/2 cup chopped nuts
For dulce de leche blondies:
Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch by 11-inch baking dish with butter and line with parchment paper, leaving about two inches of overhang on each side.
Beat butter until creamy with an electric stand or hand mixer. Add the sugar and dulce de leche. Beat until fluffy. Add the egg and beat for another minute. Whisk the dry ingredients and add to the creamed mixture and mix well. (It will look crumbly at first and then come together into a nice dough.)
Press the dough into the pan. Bake for 18-20 minutes. They will be puffed up a little and start to turn golden on top. Remove and let cool completely in the pan.
To cut and serve:
Transfer the blondies to a cutting board using the parchment handles. Cut into 18 bars. If desired, drizzle the bars with melted chocolate and sprinkle with the toasted coconut and chopped nuts.