Dulce de Leche Bars
User Reviews
4.7
42 reviews
Excellent
Dulce de Leche Bars
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Shortbread base with a gooey and golden dulce de leche center, these bars will be your new go-to for parties, BBQs and just general caramel cravings.
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Ingredients
- 2 cups plus 1 tablespoon flour , plus more for the work surface
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter , cold and diced
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 14 ounces dulce de leche sauce
- Flaky sea salt , optional
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Instructions
- Combine 2 cups flour, baking powder, salt and sugar in your food processor. Pulse 3 or 4 times, then add cubed butter. Continue to pulse for 20 seconds until it combines into a crumbly paste.
- Add eggs and vanilla, pulsing a few more times, until dough forms and pulls away from the walls.
- Transfer the dough to a lightly floured work surface and roll into a disc. Wrap in plastic wrap and chill for at least 1 hour.
- Coat a 9x13 baking dish with cooking spray. Line the bottom and sides with parchment paper with some hanging over the edge. These bars are sticky and without the parchment, you'll be scooping it out instead of nicely cutting it.
- Preheat oven to 350 degrees and place rack in the lower part of the oven.
- Using your fingers, press three-quarters of the chilled dough evenly into the bottom of the prepared pan. I find that thinly slicing the chilled dough and placing together like puzzle pieces works the best. It will be sticky.
- Add 1 tablespoon of flour and 1 tablespoon brown sugar to the remaining dough until a dry, crumbly dough forms, this will be the topping, so it doesn't need to be smooth. Set aside.
- Spread the dulce de leche evenly over the first layer of dough. Drop the remaining dough over top in crumbles. It will not cover the whole top.
- Bake for 25-30 minutes in the lower third of the oven, or until the dulce de leche darkens (it will be bubbly, this is normal) and the crumb topping is lightly browned.
- Remove and allow to cool. The filling will set and thicken.
- While cooling, sprinkle with flaky sea salt, if desired.
- Lift the bars (in one big bar) out of the baking dish and onto a cutting board. Run a sharp knife under hot water and slice into 16 bars. Clean knife and re-wet to get clean slices.
- Store bars at room temperature in an airtight container for up to 5 days, although they are best devoured within the first day of baking.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Equipments used:
Notes
- Originally published in The Washington Post.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
36mg
(12%)
Sodium
82mg
(3%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
205IU
(4%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 82mg | 3% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 205IU | 4% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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