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Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread crust and glossy caramel layer, finished with a dark chocolate top. Gooey caramel 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
chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Latin
Calories: 320
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 filling and chocolate topping
  • 1 can (14 oz) dulce de leche
  • 0.5 cup dark chocolate chips
  • 2 tbsp butter
  • 0.01 Fleur de sel for garnish Use to finish just before serving.

Equipment

  • 1 sheet pan
  • 1 8x8 baking dish

Method
 

Make and bake the shortbread crust
  1. Mix all-purpose flour, softened butter, granulated sugar, and salt until crumbly, using a pressing texture as the guide.
  2. Press the crumbly mixture firmly into an 8x8 baking dish to form an even, compact layer.
  3. Bake at 350°F for 12-15 minutes until the crust turns golden at the edges.
Add dulce de leche and chocolate, then bake again
  1. Spread dulce de leche over the warm crust in an even layer, keeping the surface level for glossy pooling.
  2. Melt dark chocolate chips with 2 tablespoons butter until smooth, then drizzle or spread over the dulce de leche in an even coat.
  3. Bake at 350°F for 8-10 minutes until the chocolate is set and no longer looks wet or shiny.
Cool, chill, and slice
  1. Cool completely at room temperature until the bars release their initial warmth.
  2. Refrigerate for at least 30 minutes to firm the caramel so the bars cut cleanly.
  3. Cut into 16 squares and sprinkle with fleur de sel.
  4. Serve at room temperature or chilled, letting the center become slightly gooey again if preferred.

Notes

For the cleanest squares, chill until fully firm before cutting, then wipe the knife between slices. Store covered in the refrigerator up to 4 days; freezing is yes—freeze squares in a single layer, then wrap for up to 2 months and thaw in the fridge. For a gluten-free option, swap in a 1:1 gluten-free all-purpose flour blend for the crust.