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Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread base and glossy caramel oozing through dark chocolate on top. Bake once for a sturdy crust, then bake again until the chocolate is set and the caramel stays rich and gooey.
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Prep Time 15 minutes
Cook Time 25 minutes
chill 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Latin
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Shortbread base
  • 1 cup all-purpose flour
  • 0.5 cup butter, softened
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
Caramel and chocolate layer
  • 1 can (14 oz) dulce de leche
  • 0.5 cup dark chocolate chips
  • 2 tbsp butter
  • 0.25 fleur de sel for garnish

Equipment

  • 1 sheet pan

Method
 

Make the shortbread crust
  1. Mix all-purpose flour, softened butter, granulated sugar, and salt until crumbly, with no dry flour pockets visible.
  2. Press the crumbly mixture firmly into an 8x8 baking dish until the surface looks compact and even.
  3. Bake at 350°F for 12-15 minutes until the edges are lightly golden and the center holds its shape.
Assemble and bake the gooey layers
  1. Spread dulce de leche over the warm crust in an even layer, leaving a smooth top that fully covers the base.
  2. Melt dark chocolate chips with butter, then drizzle or spread over the dulce de leche so chocolate forms an even cover.
  3. Bake again at 350°F for 8-10 minutes until the chocolate is set and no longer looks glossy-wet.
Chill, slice, and finish
  1. Cool completely at room temperature until the bars release cleanly when handled.
  2. Refrigerate for at least 30 minutes so the caramel thickens and the bars cut neatly.
  3. Cut into 16 squares and sprinkle fleur de sel on top for a light salty finish.
  4. Serve at room temperature or chilled, with caramel visible in the cross-section.

Notes

For the cleanest slices, chill until fully firm, then wipe the knife between cuts. Store in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months and thaw in the fridge overnight. For a dairy-light option, use plant-butter instead of butter and choose dairy-free chocolate chips (dulce de leche availability varies).