Cupboard Alfajores

Making the most of her time at home, Invitation Magazines food blogger Lauren McElwain raided her pantry for the ingredients to make her own creative version of these traditional South American cookies.

Recipe and photograph by Lauren McElwain

1 sleeve saltine crackers

1 can dulce de leche

6-8 squares chocolate almond bark


Spread ½ tablespoon dulce de leche between two crackers. Repeat this step until all crackers or all dulce de leche is used up. Melt the almond bark according to package instructions. Cover the sandwiches completely with the chocolate and allow to dry on parchment paper. Top with sprinkles or other decoration, if desired.

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