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Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread base and glossy caramel oozing through, finished with a dark chocolate set on top. Bake the crust until lightly golden, spread dulce de leche, drizzle chocolate, then chill for clean, gooey layers.
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Prep Time 15 minutes
Cook Time 25 minutes
refrigerate 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 and chocolate topping
  • 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 and bake the shortbread crust
  1. Mix all-purpose flour, softened butter, granulated sugar, and salt until crumbly, with no dry flour pockets remaining. Press the mixture firmly into an even layer in an 8x8 baking dish.
  2. Bake at 350°F for 12-15 minutes, until the edges look golden and the surface is set but not deeply browned. Keep the oven at 350°F for the next bake.
Layer dulce de leche and chocolate
  1. Spread dulce de leche over the warm crust in an even layer, reaching the corners for uniform ooze. Warmth helps it flow smoothly and settle into the crust.
  2. Melt dark chocolate chips with 2 tablespoons butter until glossy, then drizzle or spread over the dulce de leche for an even chocolate cap. Bake at 350°F for 8-10 minutes, until the chocolate is set and looks firm.
Cool, chill, and finish
  1. Cool completely on the counter until the bars are no longer warm to the touch, about 1 hour. This prevents the caramel layers from smearing when cut.
  2. Refrigerate for at least 30 minutes to firm the caramel and chocolate for cleaner squares. Cut into 16 squares and sprinkle with fleur de sel.
  3. Serve at room temperature or chilled, so the dulce de leche remains gooey rather than fully set.

Notes

Pro tip: press the crust firmly and evenly for a tidy base that holds the caramel; under-pressed crust can crumble when you cut. Store covered in the refrigerator up to 4 days; freeze bars up to 1 month (wrap well) for best texture—thaw overnight in the fridge. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum, and bake time may need 1-3 extra minutes to reach golden.