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Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread crust and glossy caramel filling, finished with a set layer of dark chocolate. Gooey dulce de leche oozes through as the bars bake, then firm up after chilling for clean 16-square slices.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Latin
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1 cup all-purpose flour
Butter
  • 0.5 cup butter, softened For the shortbread crust.
Granulated sugar
  • 0.25 cup granulated sugar For the shortbread crust.
Salt
  • 0.25 tsp salt For the shortbread crust.
Dulce de leche
  • 1 can (14 oz) dulce de leche Spread over the warm crust.
Dark chocolate
  • 0.5 cup dark chocolate chips Melt with butter for the top layer.
Butter for chocolate
  • 2 tbsp butter Melt with dark chocolate chips.
Fleur de sel
  • 1 Fleur de sel Sprinkle on top just before serving.

Equipment

  • 1 sheet pan

Method
 

Make the shortbread crust
  1. Mix all-purpose flour, softened butter, granulated sugar, and salt until the mixture is crumbly.
  2. Press the crumbly dough firmly into an 8x8 baking dish so it’s even and compact.
  3. Bake at 350°F for 12-15 minutes, until the shortbread is golden.
Layer dulce de leche and chocolate
  1. Spread dulce de leche over the warm crust in an even layer.
  2. Melt dark chocolate chips with 2 tablespoons butter, then drizzle or spread the chocolate over the dulce de leche.
  3. Bake at 350°F for 8-10 minutes, until the chocolate is set.
Chill, slice, and serve
  1. Cool completely, then refrigerate for at least 30 minutes to firm up the bars.
  2. Cut into 16 squares and sprinkle with fleur de sel.
  3. Serve at room temperature or chilled.

Notes

Pro tip: spreading the dulce de leche right after baking helps it glide smoothly over the warm crust. Store covered in the refrigerator for up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend that bakes like regular flour.