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Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread crust and glossy caramel ooze. Melted dark chocolate sets on top for gooey caramel layers in every dark-and-golden slice.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting/Chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Latin
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Golden shortbread crust
  • 1 cup all-purpose flour
  • 0.5 cup butter, softened
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
Caramel layer and 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
  • 1 8x8 baking dish

Method
 

Make and bake the shortbread crust
  1. Mix all-purpose flour, softened butter, granulated sugar, and salt until the mixture looks crumbly. Press it 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 center is set.
Layer dulce de leche and chocolate
  1. Spread dulce de leche over the warm crust in an even layer, letting it settle into any surface gaps.
  2. Melt dark chocolate chips with 2 tablespoons butter until smooth, then drizzle or spread it over the dulce de leche.
  3. Bake again at 350°F for 8-10 minutes, until the chocolate looks set on top but the caramel beneath stays glossy.
Cool, chill, and serve
  1. Cool completely at room temperature so the layers firm up without smearing.
  2. Refrigerate for at least 30 minutes, until the bars are sliceable.
  3. Cut into 16 squares, sprinkle with fleur de sel, and serve at room temperature or chilled.

Notes

For clean slices and the best gooey texture, cool completely first, then chill at least 30 minutes before cutting; if the bars feel too soft, chill 10 minutes longer. Store covered in the refrigerator for up to 4 days; freeze up to 2 months. For a lighter swap, use a sugar-free or reduced-sugar dulce de leche (texture will vary slightly) while keeping the shortbread and chocolate the same.