These crumbly and chewy bars are the perfect weekend dessert or potluck dish. Layers of slightly sweet shortbread and thick and chewy caramel make these dulce de leche bars a winner every time.
Homemade vs Store Bought Dulce De Leche Sauce
Let’s address the elephant in the recipe. They are called dulce de leche bars… but I am using sweetened condensed milk caramel sauce.
There are two steps to mine: making the sweetened condensed milk and then making that into dulce de leche (caramel). You can do it totally from scratch or… semi-homemade. No one will judge.
If you like understanding how things work, then by all means, make your own like I did. But if you just want to whip up a quick batch of dulce de leche bars, grab a jar at the grocery store.
You can find canned/jarred dulce in the baking aisle near sweetened condensed milk and evaporated milk. Sometimes you’ll find it in the International food aisle near Latin foods since the heritage is Latin. No one will know you cut a corner.
Why You’ll Love These Dulce de Leche Bars
Ooey, gooey bars that are not only delicious but also easy to make- what’s not to love!
- Simple ingredients – You probably have most, if not all, of these ingredients already on hand. Especially if you make your own dulce de leche!
- Great for transporting – Desserts in bar form are always great for bringing along to parties and gatherings.
- Ooey, gooey delicious – If you’re a fan of dulce de leche, you are going to love the sweet, sticky texture of these bars!
Ingredients
These dulce de leche bars ingredients are pretty basic with the exception of dulce de leche, but if you have milk and sugar, you also have the ingredients to make it from scratch!
- Flour – Provides structure by creating gluten. All purpose flour is all you need for these bars.
- Sugar – Plain white granulated sugar adds the perfect amount of sweetness to the dough.
- Baking powder – Baked goods need a leavening agent. The baking powder makes the dough fluffy when baked.
- Fine sea salt – I like using fine so it evenly distributes better, brightens other flavors while balancing sugar.
- Unsalted Butter – If you use salted, omit fine sea salt. I prefer unsalted in baking because too much salt can dry out baked goods and then I have total control over quantities.
- Eggs – Eggs help to thicken the dough, as well as provides structure and moisture. Room temperature eggs are best when baking.
- Vanilla extract – I like to use a good quality vanilla extract. It gives a warm flavor to these bars.
- Dulce de leche sauce – Makes these bars special, gooey and delicious. You can either make your own or buy it at the store.
- Brown sugar– Heightens the molasses and caramel flavors. I prefer light brown sugar, but you could also use dark brown.
- Flaky sea salt – Varies texture by giving a crunch. Different salt measure differently, so keep that in mine.
Variations
While these bars are going to stand out using the basic recipe, feel free to add a few more options to the mix.
- Chocolate chips – Add 1/2 cup semi sweet chocolate chips on the dulce de leche layer.
- Nuts – Add 1/2 cup chopped pecans or walnuts to the top crumble.
- Toffee bits – Add two tablespoons toffee or caramel bits with the flaky salt while dulce is still tacky.
- Top with sauce – Get really gooey and top bars with caramel or fudge sauce.
- Sundae – Make into a sundae with vanilla bean ice cream and whipped cream.
How to Make Dulce de Leche Bars
The process of making dulce de leche bars is quite simple, but has a few steps. First, gather all of your ingredients.
- Dry ingredients. Combine flour, baking powder, salt and sugar in your food processor. Pulse a few times, then add cubed butter. Continue to pulse until it combines into a crumbly paste.
- Wet ingredients. Add eggs and vanilla, pulsing a few more times, until dough forms and pulls away from the walls.
- Chill dough. Transfer the dough to a lightly floured work surface and roll into a disc. Wrap in plastic wrap and chill.
- Prepare baking dish and oven. Coat baking dish with cooking spray. Line the bottom and sides with parchment paper with some hanging over the edge. These bars are sticky and without the parchment, you’ll be scooping it out instead of nicely cutting it. Preheat oven and place rack in the lower part of the oven.
- Add dough to pan. Using your fingers, press three-quarters of the chilled dough evenly into the bottom of the prepared pan. I find that thinly slicing the chilled dough and placing together like puzzle pieces works the best. It will be sticky.
- Make crumb topping. Add flour and brown sugar to the remaining dough until a dry, crumbly dough forms, this will be the topping, so it doesn’t need to be smooth. Set aside.
- Add dulce de leche and crumble. Spread the dulce de leche evenly over the first layer of dough. Drop the remaining dough over top in crumbles. It will not cover the whole top.
- Bake in the lower third of the oven, until the dulce de leche darkens (it will be bubbly, this is normal) and the crumb topping is lightly browned.
- Remove and allow to cool. The filling will set and thicken. While cooling, sprinkle with flaky sea salt, if desired.
- Slice. Lift the bars (in one big bar) out of the baking dish and onto a cutting board. Run a sharp knife under hot water and slice into bars.
Storage and Freezing
How to Store Dulce de Leche Bars
Store bars at room temperature in an airtight container for up to five days, although they are best devoured within the first day of baking.
Can I Freeze Dulce de Leche Bars?
You can also freeze the bars. I would recommend cutting the bars, then wrapping each one in plastic wrap before placing in a freezer safe airtight container.
Frequently Asked Questions
Caramel is made from melting and browning sugar alone and then adding cream and butter while dulce is made from heating milk and sugar together until browned and thick.
Both regions have dulce de leche. They may make them differently (using regular milk or goat milk) but are essentially the same.
More Easy Dessert Ideas
There’s nothing better than ending a delicious dinner with an easy dessert recipe – we all know I am a lazy baker! Here are a few of our favorites.
Brookies
Caramel Praline Cream Cheese Dip
Caramel Apple Poke Cake
Dulce de Leche Bars
Ingredients
- 2 cups plus 1 tablespoon flour , plus more for the work surface
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter , cold and diced
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 14 ounces dulce de leche sauce
- Flaky sea salt , optional
Instructions
- Combine 2 cups flour, baking powder, salt and sugar in your food processor. Pulse 3 or 4 times, then add cubed butter. Continue to pulse for 20 seconds until it combines into a crumbly paste.
- Add eggs and vanilla, pulsing a few more times, until dough forms and pulls away from the walls.
- Transfer the dough to a lightly floured work surface and roll into a disc. Wrap in plastic wrap and chill for at least 1 hour.
- Coat a 9×13 baking dish with cooking spray. Line the bottom and sides with parchment paper with some hanging over the edge. These bars are sticky and without the parchment, you’ll be scooping it out instead of nicely cutting it.
- Preheat oven to 350 degrees and place rack in the lower part of the oven.
- Using your fingers, press three-quarters of the chilled dough evenly into the bottom of the prepared pan. I find that thinly slicing the chilled dough and placing together like puzzle pieces works the best. It will be sticky.
- Add 1 tablespoon of flour and 1 tablespoon brown sugar to the remaining dough until a dry, crumbly dough forms, this will be the topping, so it doesn't need to be smooth. Set aside.
- Spread the dulce de leche evenly over the first layer of dough. Drop the remaining dough over top in crumbles. It will not cover the whole top.
- Bake for 25-30 minutes in the lower third of the oven, or until the dulce de leche darkens (it will be bubbly, this is normal) and the crumb topping is lightly browned.
- Remove and allow to cool. The filling will set and thicken.
- While cooling, sprinkle with flaky sea salt, if desired.
- Lift the bars (in one big bar) out of the baking dish and onto a cutting board. Run a sharp knife under hot water and slice into 16 bars. Clean knife and re-wet to get clean slices.
- Store bars at room temperature in an airtight container for up to 5 days, although they are best devoured within the first day of baking.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Notes
Nutrition
The directions say baking powder but the recipe says baking soda. Which one should I use please??
baking powder- thanks for letting us know- it is fixed
These are really really good. I’ve never had dulce de leche before. Thanks for the recipe!
Looks tasty! I can’t wait to give this a try!