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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 dark chocolate set top. Bake until the caramel stays soft and oozy, then chill briefly for clean, gooey 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: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup all-purpose flour
  • 0.5 butter, softened
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
Caramel & chocolate
  • 1 can (14 oz) dulce de leche
  • 0.5 cup dark chocolate chips
  • 2 tbsp butter for melting with chocolate
To finish
  • Fleur de sel for garnish optional, for flaky tops

Equipment

  • 1 sheet pan

Method
 

Make the shortbread crust
  1. Preheat the oven to 350°F and line an 8x8 baking dish if desired for easy lifting.
  2. Mix all-purpose flour, softened butter, granulated sugar, and salt until the mixture looks crumbly, then press firmly into the bottom of an 8x8 baking dish.
  3. Bake at 350°F for 12-15 minutes until the crust turns golden at the edges and set in the center.
Add dulce de leche and chocolate
  1. Spread the dulce de leche evenly over the warm crust so it reaches the corners.
  2. Melt the dark chocolate chips with 2 tablespoons butter, then drizzle or spread it over the dulce de leche for a thick, even layer.
  3. Bake again at 350°F for 8-10 minutes until the chocolate is set and looks glossy on top.
Cool, chill, and slice
  1. Cool the bars completely to room temperature so the caramel thickens and the layers hold together.
  2. Refrigerate for at least 30 minutes so the bars firm up for clean cuts.
  3. Cut into 16 squares, then sprinkle with fleur de sel and serve at room temperature or chilled.

Notes

For the ooey texture, use a warm crust to help dulce de leche spread smoothly, and cool fully before slicing so layers don’t smear. Store covered in the refrigerator for up to 4 days; freeze up to 1 month (thaw overnight in the fridge). For a dairy-light option, you can try a plant-butter substitute and dairy-free chocolate, but texture may be slightly softer.