Dulce De Leche Bars
Indulge in the rich, caramelized decadence of Dulce De Leche Bars—a layered dessert that effortlessly combines buttery shortbread, creamy dulce de leche, and a velvety chocolate ganache topping. Perfect for satisfying your sweet tooth or impressing guests at any gathering, these bars are as easy to make as they are irresistible. With just 20 minutes of prep time and basic pantry ingredients like flour, sugar, and semi-sweet chocolate, you’ll whip up a treat that tastes like it came straight from a bakery. Enjoy them chilled for a refreshing bite or at room temperature for melt-in-your-mouth goodness. Whether you're hosting a party or craving a little indulgence, these caramel chocolate bars are bound to become your new favorite dessert.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoons Salt
- 1 can (14 ounces) Dulce de leche
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
In a large mixing bowl, cream the softened butter and granulated sugar using a handheld or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a crumbly dough forms.
Press the dough evenly into the prepared baking pan, creating a smooth, compact layer. Prick the surface lightly with a fork to prevent bubbling.
Bake the shortbread crust in the preheated oven for 20-25 minutes, or until light golden brown around the edges. Remove from the oven and let it cool completely in the pan.
Once the crust is cool, spread the dulce de leche evenly over the top using an offset spatula or the back of a spoon. Place the pan in the refrigerator for 15 minutes to firm up the caramel layer.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each one, until the chocolate is fully melted and smooth.
Pour the melted chocolate mixture over the chilled dulce de leche layer, spreading it out into an even, glossy layer.
Refrigerate the bars for at least 1 hour, or until the chocolate is fully set.
Once set, use the parchment overhang to lift the bars out of the pan. Slice into 16 squares or desired portions with a sharp knife. For cleaner cuts, wipe the knife with a warm, damp towel between slices.
Serve the Dulce De Leche Bars chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.1 g | 358% | |
| Saturated Fat | 174.3 g | 872% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 619.3 g | 225% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 391.2 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1088 mg | 84% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
