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Dulce de Leche Gooey Bars

Dulce de leche gooey bars with a golden shortbread crust and a glossy caramel center. Dark chocolate sets on top, so you get caramel ooze in every gooey square.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Latin
Calories: 360
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
  • 0.25 fleur de sel For garnish

Equipment

  • 1 sheet pan

Method
 

Make and bake the shortbread base
  1. Preheat oven to 350°F and line an 8x8 baking dish if needed. Mix all-purpose flour, softened butter, granulated sugar, and salt until crumbly, with small bits of butter throughout.
  2. Press the crumbly mixture firmly into the 8x8 baking dish to form an even layer. Bake at 350°F for 12-15 minutes until the crust is golden, with lightly browned edges.
Add dulce de leche and chocolate
  1. Spread dulce de leche over the warm crust in an even layer so it reaches the corners. Keep the dish warm enough that the caramel spreads smoothly.
  2. Melt dark chocolate chips with 2 tablespoons butter until glossy, then drizzle or spread over the dulce de leche. Bake at 350°F for 8-10 minutes until the chocolate is set and no longer looks wet.
Cool, chill, and serve
  1. Cool the bars completely at room temperature. This prevents the caramel from streaking when you slice.
  2. Refrigerate for at least 30 minutes to firm up the gooey center. Cut into 16 squares, sprinkle with fleur de sel, and serve at room temperature or chilled.

Notes

For clean slices, use a sharp knife and wipe the blade between cuts—chilling helps the caramel hold its shape. Store in an airtight container in the refrigerator up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a nut-free option, double-check all labels on the chocolate chips and dulce de leche; to reduce sweetness, use slightly less dulce de leche if desired.