Dulce de Leche Bars

If you’re a fan of caramel, you’ll fall head over heels for these dulce de leche bars. They have the perfect mix of chewy oats, buttery crumbs, and that irresistible sweet filling. They look bakery-worthy but come together with simple steps you can handle in no time. Whether you’re baking for a potluck, holiday, or just because, these bars are a guaranteed hit.

Why You’ll Love These Dulce de Leche Bars

• Layers of flavor and texture. Buttery oat crust, gooey filling, and a crunchy topping.
• Surprisingly simple. A handful of pantry staples make something that tastes fancy.
• Perfect for sharing. The recipe makes a big pan, ideal for gatherings or gifting.
• A caramel lover’s dream. Dulce de leche brings a depth of flavor you can’t resist.

Key Ingredients

Here’s a quick look at the ingredients you’ll need. See the full recipe below for ingredient quantities and complete instructions.

• Flour & oats – The base of the crust and topping, giving structure and a little chew.
• Brown sugar – Adds sweetness plus a subtle molasses note.
• Butter – Holds everything together with rich, buttery flavor.
• Dulce de leche – The star! Sweet, creamy, and caramel-like.
• Toffee bits – A fun finishing touch for extra crunch and caramel depth.

How to Make Dulce de Leche Bars

Making these bars is straightforward, but a few extra details will help you get the best results.

Start with the crust.
The mixture of flour, oats, brown sugar, and butter might look crumbly, but that’s exactly what you want. Pressing most of it firmly into the baking pan gives you a sturdy, buttery base. A quick pre-bake ensures it holds together and doesn’t get soggy under the filling.

Warm the dulce de leche.
Straight from the can or jar, it can be thick and hard to spread. A few minutes on the stovetop loosens it up so you can smooth it evenly over the crust without tearing it.

Add the layers.
Toffee bits bring a little crunch and caramel-like flavor, while the reserved crumb mixture on top gives the bars that golden, rustic finish. Don’t worry if the topping doesn’t cover every inch. The peeks of dulce de leche make them even more tempting.

Bake until golden.
The top should look lightly browned and set. That’s your cue to pull them out of the oven. Over-baking will make the bars too firm and dry out the filling, so watch closely near the end.

Cool before slicing.
Patience pays off here. Let the bars cool completely so the dulce de leche firms up. Cutting too soon means messy edges and more oozing than you’ll want.

Variations and Serving Ideas

• Nutty twist. Add chopped pecans or almonds with the toffee bits.
• Chocolate lovers. Sprinkle chocolate chips over the dulce de leche before baking.
• Salted caramel vibe. Finish with a light sprinkle of flaky sea salt.
• Dress them up. Serve warm with vanilla ice cream for an easy plated dessert.

How to Store

Room temperature: Store in an airtight container up to 3 days.

Refrigerator: Keep up to 5 days for extra freshness.

Freezer: Wrap well and freeze up to 2 months. Thaw overnight before serving.

Irresistible Gooey Bliss

If you love desserts that balance rich, gooey filling with a buttery crunch, these dulce de leche bars will be your new go-to. Simple enough for everyday baking but special enough for a celebration, they’re the kind of recipe you’ll want to make again and again.