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These dulce de leche bars deliver a buttery, slightly chewy shortbread crust layered with a rich, homemade (or store-bought) dulce de leche swirl. The result is a decadent, crowd-pleasing treat that’s straightforward to assemble and perfect for weekend baking or holiday treats. The pro tip: warm your dulce de leche before swirling to prevent it from seizing and ensure a smooth, even layer throughout the bar.​

Why This Recipe Works

Dulce de leche bars are a balance of texture and flavor. The key is the shortbread base, which provides a sturdy, buttery foundation that holds the gooey dulce de leche. Creaming the butter and sugar creates tiny air pockets, giving the crust a light, tender bite. The dulce de leche layer benefits from baking at a moderate temperature, which sets it without hardening or splitting. The contrast of the crispy, golden crust and the soft, caramel middle is achieved by controlling moisture and baking time—keeping the bars in the oven until the edges are deep golden but the centers are still slightly soft.​

Ingredients

Equipment

• 20 x 20 cm (8 x 8 inch) square baking pan
• Parchment paper (for lining)
• Mixing bowl
• Electric hand mixer or stand mixer (optional for creaming)
• Rubber spatula
• Saucepan (if making dulce de leche from scratch)
• Whisk

Step-by-Step Instructions

Step 1: Prepare the Pan

Line a 20 x 20 cm pan with parchment paper, leaving a slight overhang on two sides for easy removal after baking.

Step 2: Make the Crust

• In a bowl, cream butter, granulated sugar, and brown sugar until smooth and creamy (about 2–3 minutes).
• Mix in flour, baking powder, salt, and vanilla until just combined. The dough should be soft and slightly sticky, but not wet.
• Press 2/3 of the dough into the pan, ensuring an even, compact layer. Reserve the remaining dough for topping.

Step 3: Bake the Base

• Preheat oven to 175°C (350°F).
• Bake the crust for 10 minutes, until lightly golden and set.

Step 4: Warm the Dulce de Leche

• Warm dulce de leche in a small saucepan or microwave for 20–30 seconds until it’s pourable but not hot. Stir gently to avoid air bubbles.

Step 5: Layer Bar

• Pour the warmed dulce de leche over the crust, spreading evenly.
• Crumble the remaining dough over the top and gently press down.

Step 6: Bake

• Return to the oven for 20–25 minutes, until the edges are golden brown and the filling is set.
• Allow the bars to cool completely in the pan before cutting.

Visual Cues

• After creaming, the butter-sugar mixture should be light and fluffy, not grainy or separated.
• The crust before baking should look sandy and slightly moist.
• The finished bars should separate cleanly from the knife when cut, with a soft, chewy center and a crisp, golden crust.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

Dietary Swaps

• Egg-free: No eggs needed in this recipe.
• Dairy-free: Use vegan butter and coconut-based dulce de leche (homemade or store-bought).
• Gluten-free: Substitute all-purpose flour with equal parts gluten-free flour blend (tested brand: Bob’s Red Mill 1:1).

Flavor Swaps

• Add a pinch of cinnamon or nutmeg to the crust.
• Top with flaky sea salt for salted caramel effect.
• Mix in chopped nuts or chocolate chips for extra texture.

Scaling

• 6-inch pan: Halve all ingredients.
• 8-inch pan: Keep as is.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 4 days.
• Fridge: Lasts up to a week; bring to room temperature before serving.
• Freezer: Freeze unbaked or baked bars for up to 2 months. Defrost overnight in the fridge. Reheat in a 160°C (325°F) oven for 5–10 minutes to refresh texture.
• Do not freeze with fresh fruit toppings.

Serving Suggestions and Pairing Ideas

Serve with a scoop of vanilla ice cream, a drizzle of chocolate, or a cup of coffee. Pair with whipped cream or a citrus fruit compote to balance the sweetness.

FAQs

• Can I use store-bought dulce de leche? Yes, one 14 oz can works perfectly.
• How do I make the dulce de leche from scratch? Simmer a can of sweetened condensed milk in water for 2–3 hours, or follow a stovetop recipe.
• Can I make smaller bars for a party? Yes, use a 13×9 inch pan and cut into smaller squares.
• Why did my bars crack? Overbaking or too much flour; adjust baking time and measure flour correctly.
• Can I make these bars in an OTG or air fryer? Yes, use convection mode at 175°C (350°F) for 18–22 minutes, checking for golden edges.

Notes from My Kitchen

• Batch 1: Used store-bought dulce de leche; bars were slightly too soft. Added a 5-minute extra chill before cutting.
• Batch 2: Tried a homemade dulce de leche; texture was firmer and more flavorful.
• Final: Preferred warmed dulce de leche for a smooth, silky layer. Adjusted crust thickness for chewier texture.

Nutrition and Disclaimer

• Approximate per serving (1 bar): 220 kcal, 10g fat, 28g carbs, 3g protein.
• Note: Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion and Final Thoughts

These dulce de leche bars are a winner for home bakers who want a rich, homemade treat with minimal fuss. The balance of buttery crust and gooey caramel makes them a hit at gatherings or a cozy dessert after a meal. With tested tips and clear instructions, this recipe builds confidence and helps bakers achieve professional results on the first try.

​

Easy Dulce de Leche Bars – Gooey, Buttery, No-Fail Recipe

Course: DessertCuisine: American/Latin-InspiredDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

220

kcal

Total time

50

minutes

Rich, buttery dulce de leche bars with a tender shortbread crust and a gooey caramel center. Perfect for home baking, these bars balance crispiness and chew, making an indulgent treat that’s easy to make and share.

Ingredients

• Unsalted butter — 190g (3/4 cup), softened — for crust richness and texture

• Granulated sugar — 120g (1/2 cup) — sweetness and lightness

• Brown sugar — 50g (1/4 cup) — moisture and caramel flavor

• All-purpose flour — 300g (2 1/4 cups) — crust structure

• Baking powder — 2g (1/2 tsp) — helps crust rise lightly

• Salt — 2g (1/4 tsp) — balances sweetness enhances flavors

• Dulce de leche — 370g (1 can, 14 oz) — caramel layer

• Vanilla extract — 5ml (1 tsp) — aroma and flavor depth
  

Directions

• Preheat oven to 175°C / 350°F. Line the pan with parchment paper, leaving overhang for easy removal.
  
  
• Cream butter and sugars: In a bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy, about 2–3 minutes.
• Add dry ingredients: Stir in flour, baking powder, and salt until just combined. The dough should be soft but not wet.
• Press crust: Press 2/3 of the dough firmly into the prepared pan in an even layer.
• Bake base: Bake crust for 10 minutes until edges turn light golden.
• Warm dulce de leche: Gently warm dulce de leche in a saucepan or microwave until pourable but not hot.
• Warm dulce de leche: Gently warm dulce de leche in a saucepan or microwave until pourable but not hot.
• Top with remaining dough: Crumble leftover dough over dulce de leche and gently press to stick.
• Final bake: Bake for 20–25 minutes until edges are golden and caramel is set but slightly soft.
• Cool completely: Cool in pan on rack, then chill for easier cutting.
• Cut and serve: Use parchment to lift bars from pan. Slice into 12 squares.

Notes

• Storage
  Store airtight at room temperature for up to 4 days.
  Refrigerate up to 1 week; bring to room temperature before serving.
  Freeze baked bars for up to 2 months; thaw in fridge overnight and warm slightly in oven before serving for best texture.
• Tips & Notes
  Warming dulce de leche prevents it from seizing and spreading unevenly.
  Avoid overbaking to keep the center soft and gooey.
  Press dough firmly to avoid crumbling bars.
  Use parchment overhang to lift bars cleanly from the pan.
• Nutrition (per bar, approx.)
  Calories: 220 kcal
  Fat: 10g
  Carbs: 28g
  Protein: 3g