Chocolate Dulce de Leche Bars

Name: Chocolate Dulce de Leche Bars
Total time: 3 h 45 min
Yield: 24 servings
Ingredients: 1 stick unsalted butter, softened; ⅓ cup packed light brown sugar; ½ teaspoon pure vanilla extract; ½ teaspoon salt; 1 cup all-purpose flour; 1 cup heavy cream; 1 cup dulce de leche; 4 large egg yolks; 5 ounces 60%-cacao bittersweet chocolate; finely chopped (preferably in a food processor)

Decadent chocolate bars featuring a buttery shortbread base topped with a rich dulce de leche and dark chocolate ganache. Perfect for special occasions or an indulgent dessert.

24 servings

3 hr 45 min

Published October 4, 2025

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Ingredients

•1 stick unsalted butter, softened
•⅓ cup packed light brown sugar
•½ teaspoon pure vanilla extract
•½ teaspoon salt
•1 cup all-purpose flour
•1 cup heavy cream
•1 cup dulce de leche
•4 large egg yolks
•5 ounces 60%-cacao bittersweet chocolate
•finely chopped (preferably in a food processor)

Cooking Instructions

1.
Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
5 min
2.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
5 min
3.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
5 min
4.
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
50 min
5.
Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
10 min
6.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
15 min
7.
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
120 min
8.
Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.
15 min

Ingredients

•1 stick unsalted butter, softened

•⅓ cup packed light brown sugar

•½ teaspoon pure vanilla extract

•½ teaspoon salt

•1 cup all-purpose flour

•1 cup heavy cream

•1 cup dulce de leche

•4 large egg yolks

•5 ounces 60%-cacao bittersweet chocolate

•finely chopped (preferably in a food processor)

Cooking Instructions

Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.

5 min

Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.

5 min

Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.

5 min

Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

50 min

Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.

10 min

Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

15 min

Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.

120 min

Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

15 min