Go Back

Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread crust and glossy caramel layers, topped with set dark chocolate. Bake once, then chill for caramel that stays soft and sliceable with clean squares.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Latin
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Shortbread crust
  • 1 cup all-purpose flour
  • 0.5 cup butter, softened
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
Caramel layer
  • 1 can (14 oz) dulce de leche
Chocolate layer
  • 0.5 cup dark chocolate chips
  • 2 tbsp butter
  • 0.25 Fleur de sel for garnish

Equipment

  • 1 sheet pan
  • 1 8x8 baking dish

Method
 

Make and bake the shortbread crust
  1. Preheat the oven to 350°F and place an 8x8 baking dish nearby. (Visual cue: warm oven light on the rack.)
  2. Mix the all-purpose flour, softened butter, granulated sugar, and salt until the mixture looks crumbly. (Visual cue: small, dry clumps form.)
  3. Press the crumbly mixture firmly into the bottom of the 8x8 baking dish to make an even layer. (Visual cue: flat, compact surface.)
  4. Bake at 350°F for 12-15 minutes until the crust turns golden. (Visual cue: edges look set and lightly browned.)
Add dulce de leche and chocolate, then bake again
  1. Spread the dulce de leche over the warm crust in an even layer. (Visual cue: caramel covers the surface with a glossy sheen.)
  2. Melt the dark chocolate chips with the 2 tablespoons butter until smooth, then drizzle or spread over the dulce de leche. (Visual cue: chocolate becomes glossy and pourable.)
  3. Bake at 350°F for another 8-10 minutes until the chocolate is set. (Visual cue: chocolate top looks firm with no wet shine.)
Cool, chill, and slice
  1. Cool the bars completely at room temperature before refrigerating. (Visual cue: caramel and chocolate look fully settled.)
  2. Refrigerate for at least 30 minutes to firm the layers. (Visual cue: surface looks matte and slice stays together.)
  3. Cut into 16 squares and sprinkle fleur de sel on top. (Visual cue: tiny salt flakes sit on each piece.)
  4. Serve at room temperature for gooey caramel flow or chilled for tighter slices. (Visual cue: caramel pulls more at room temperature.)

Notes

For the cleanest squares, cool completely first, then chill until firm (at least 30 minutes) before cutting. Store covered in the refrigerator for up to 4 days; freeze cut bars for up to 2 months. Dietary swap: use vegan butter if you want a dairy-free crust while keeping the same technique and bake times.