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Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread crust and glossy caramel layers oozing through. Dark chocolate sets on top for a fudgy, sliceable bar with a buttery finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Dulce de Leche Gooey Bars
  • 1 cup all-purpose flour
  • 0.5 cup butter, softened
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
  • 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 shortbread crust
  1. Mix all-purpose flour, butter, granulated sugar, and salt until the mixture looks crumbly.
  2. Press the crumbly mixture firmly into an 8x8 baking dish to create an even, compact layer.
  3. Bake at 350°F for 12-15 minutes until the crust turns golden.
Layer dulce de leche and chocolate
  1. Spread the dulce de leche over the warm crust in an even layer.
  2. Melt the dark chocolate chips with the 2 tablespoons of butter, then drizzle or spread over the dulce de leche.
  3. Bake at 350°F for another 8-10 minutes until the chocolate is set.
Chill, slice, and serve
  1. Cool completely at room temperature before chilling to help the layers set cleanly.
  2. Refrigerate for at least 30 minutes so the bars hold their shape.
  3. Cut into 16 squares, then sprinkle with fleur de sel.
  4. Serve at room temperature or chilled for the gooey caramel texture.

Notes

For the cleanest slices, cool completely and chill until firm (at least 30 minutes). Store covered in the refrigerator for up to 4 days; freeze cut bars in a single layer for up to 2 months, thaw in the fridge overnight. For a dietary swap, use a plant-butter substitute in the crust and chocolate layer for similar structure and flavor.