Go Back

Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread crust and glossy caramel layers baked until the chocolate sets. Finished with a dark chocolate top and a fleur de sel pinch for sweet-salty contrast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rest 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Latin
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Make the crumbly shortbread crust
  1. Mix all-purpose flour, softened butter, granulated sugar, and salt until crumbly, then press firmly into an 8x8 baking dish.
  2. Bake at 350°F for 12-15 minutes until golden.
Add dulce de leche and chocolate, then bake again
  1. Spread dulce de leche over the warm crust in an even layer.
  2. Melt dark chocolate chips with butter and drizzle or spread over the dulce de leche.
  3. Bake at 350°F for 8-10 minutes until the chocolate is set.
Cool, chill, and finish
  1. Cool completely on the counter before cutting.
  2. Refrigerate for at least 30 minutes.
  3. Cut into 16 squares and sprinkle with fleur de sel, then serve at room temperature or chilled.

Notes

Pro tip: Spread dulce de leche while the crust is still warm so it levels into a smooth caramel layer. Store covered in the refrigerator up to 5 days; freeze up to 2 months for best texture. For a gluten-free option, use a 1:1 gluten-free all-purpose baking flour blend in place of the all-purpose flour.