These Dulce de Leche Bars win as the most delicious dessert I’ve made all month!
Seriously! You WANT to make these Dulce de Leche Bars. And you want to share them with your friends.
I was head over heels with these bars! I don’t usually eat too much of the desserts I make, since I make desserts all the time. But I did enjoy a couple of pieces of this one!
Impossible to resist.
How to make these Dulce de Leche Bars
Starting with our cookie dough, which has chopped macadamia nuts, white chocolate chips, and dark chocolate chips.
Spread half of the dough on the bottom of a 9×9″ pan (or 8×8″).
Then, spread the Dulce de Leche on top of first layer.
That creaminess! I can’t! Dulce de Leche will always be my number one!
Make it smooth and even. And finally, using floured hands, grab pieces of dough and stretch them open with your hands. Then, place the pieces on top of the dulce de leche, and start patching them up together.
Finally, use slight pressure from your fingers to even out the top cookie dough layer.
Place your baking tray with dulce de leche bars in the freezer before baking. The reason for that is that you want to solidify the butter in the dough. And this way, when the pan enters the hot oven, the butter won’t start to melt immediately. The gluten formations around the fat particles will be able to establish themselves before the fat melts, which will provide your baked goods with a much better structure, visibly and texture wise.
And when baked, this is what the Dulce de Leche bars will look like:
Wait for it to cool down. And then you will be able to cut the Dulce de Leche Bars into pieces to enjoy.
I suggest getting them out of the house and into your friend’s hands as soon as possible. Because you WILL want to devour them all.
The pictures don’t do justice on how delicious these Dulce de Leche Bars are.
I hope you liked today’s recipe for my Dulce de Leche Bars.
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Dulce de Leche Bars (with Macadamias, White and Dark Chocolate Chips)
Dulce de Leche Bars. Macadamias, White Chocolate and Dark Chocolate cookie dough, stuffed with Dulce de Leche.
- 1 cup unsalted butter at room temperature (226 grams, 8 oz)
- 1/2 cup brown sugar (100 grams, 3.5 oz)
- 1 cup granulated sugar (200 grams, 7 oz)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (318 grams, 11.25 oz)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cups macadamia nuts chopped (100 grams, 3.5 oz)
- 1 cup white chocolate chips (175 grams, 6.17 oz)
- 1 cup dark chocolate chips (175 grams, 6.17 oz)
- 1 can condensed milk OR 1 1/4 cups of store-bought dulce de leche (396 grams, 14 oz)
Dulce de Leche Bars
- In the bowl of an electric mixer, cream softened butter for 2 minutes.
- Add sugars gradually, cream for another 2 minutes.
- Add eggs, one at a time. Wait for the first egg to be fully incorporated before adding the next one, scrape the sides of the pan if you have to.
- Add vanilla, mix until combined.
- Mix flour, salt, baking soda, and baking powder together.
- Add dry ingredients to batter.
- Mix on low.
- Once flour is almost incorporated, add macadamias, white chocolate chips, and dark chocolate chips.
- Line a 9x9” pan (or 8x8”) with parchment paper.
- Pour half of the cookie dough on the bottom of the pan.
- Spread Dulce de leche on top.
- Top with the second half of cookie dough. It helps to use floured hands, grab a piece of dough with your hands, kind of open it flat in your hands, and place on top of dulce de leche. And keep doing this in patches, and at the end, smooth the top down by pressing down lightly. See pictures above for reference.
- Place tray in the freezer while you pre-heat the oven to 350F.
- The reason why you will place the baking pan in the freezer before baking, is to solidify the butter in the dough. And this way, when the pan enters the hot oven, the butter won’t start to melt immediately. The gluten formations around the fat particles will be able to establish themselves before the fat melts, which will provide your baked goods with a much better structure, visibly and texture wise.
- Bake bars for 30-40 minutes, until the top is golden brown, and the center is set. Cover pan with foil as soon as the top starts to brown, so this way the top won’t burn while the middle stays undercooked.
- Let bars cool completely before cutting them. I even like to place them in the fridge for a few hours before cutting.
- Store in the fridge, covered, for up to 4 days.
Dulce de Leche
- Many ways to go about making dulce de leche. Remove label from condensed milk can. Place condensed milk SEALED can in a large pot filled with water. Bring it to a boil and then let it simmer for about 3 hours over medium heat. ALWAYS pay attention to the water level, throughout the whole time. Check frequently, because you don’t want to let the water get lower than the condensed milk. The can must be submerged in water at all times. So you may need to add some more water to the pan, as it evaporates.
- Then, let can cool down completely before opening it.
- Second method, you can place the contents of the condensed milk can in a baking dish. Then, bake it over a water bath, covered with aluminum foil for about 1 hour. Remove from the oven, stir, cover, and keep baking for another 1-2 hours. The dulce de leche must have a deep caramel color, and be thickened. It doesn’t have to be too thick, though because it will thickens as it cools, as well.
- Those are my favorite methods. You may also use the pressure cooker. I cook the sealed, unlabeled can on medium for about 25-30 minutes, in the pressure cooker filled with water just below the full capacity. Turn the pressure cooker off, let it release pressure naturally. Again, let it cool down completely before opening the can.