Dulce de leche filled cookies

Ingredients:

• 2 tbsp. + 1 tbsp. l. flour
• 165 g cold butter, diced
• 1/3 cup powdered sugar
• 1 tbsp vanilla extract
• 0.5 tsp coarse salt
• 1 tbsp. dulce de leche
• 1/4 cup heavy cream
• 2 large egg yolks
• 3/4 cup dark chocolate chips
• 3/4 cup chopped pecans

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9-inch square pan with foil, leaving a 2-inch overhang on each side; spray the foil with cooking spray. In a food processor, pulse 2 cups flour, butter, sugar, 1 teaspoon vanilla, and salt until the dough begins to stick together, about 1 minute. Press the dough firmly and evenly into the bottom and up the sides of the prepared pan about 1/4 inch (0.5 cm). Bake until set and lightly browned, 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes.
2. Meanwhile, in a medium bowl, combine the dulce de leche, heavy cream, egg yolks, remaining 1 tablespoon flour, and 2 teaspoons vanilla and beat until smooth. Pour the mixture into the crust and sprinkle with chocolate chips and pecans. Return to the oven and bake until the filling is set around the edges but still slightly jiggly in the center, 20 to 25 minutes.
3. Transfer to a wire rack and cool completely. Remove from the pan by pulling on the overhanging ends of the foil. Remove the foil and cut the pie into bars.