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I always crave these dulce de leche bars when I’m yearning for something over-the-top rich. There’s a crisp graham crust, creamy cheesecake middle, and luscious caramel swirling through, all sprinkled with sea salt. They’re my go-to for gifting or potlucks—everyone fights for the last piece.
Whenever I show up with a pan of these bars, someone asks for how to make them. The very first one I baked was at a cookie swap—and it barely made it to the table before it was gone.
Must-Have Ingredients
- fleur de sel: delivers just the right salty pop at the finish sprinkle it right before digging in for best flavor
- heavy whipping cream: loosens up the dulce de leche for draping over the top pick the freshest if you can
- vanilla extract: brings all the flavors together use real extract for that deep aroma
- large eggs: give the cheesecake bite and help it set let them come to temp so your filling blends right
- dulce de leche: creates dreamy caramel ripples use a thick, slowly cooked version from the store or homemade
- cream cheese: grab full-fat blocks and let them soften for the creamiest results skip low-fat—trust me
- unsalted butter: adds richness and works as the glue for crumbs go for high quality if possible
- ground cinnamon: punches up warmth and coziness in your crust freshly ground is best
- granulated sugar: sweetens up both the base and top bits organic sugar gives a caramel kick if you have it
- graham cracker crumbs: the classic crunchy bottom layer smash up your own or use pre-crushed—either rocks
Simple Directions
- Slice and Sprinkle:
- Once they’re cold, grab a sharp knife, slice into squares, and wipe the blade after each cut for neat bars. Just before serving, shower the tops with flaky salt so the sweet and caramel pops.
- Finish and Chill:
- Pour the caramel topping all over the cooled bars, smoothing gently edge to edge. Pop the whole pan in the fridge for an hour or until that caramel sets up and everything’s nice and cold.
- Make the Topping:
- Stir together caramel and cream in the microwave, using short bursts and mixing in between until you get a silky drizzle. If it’s too thick to pour, add a dab more cream but don’t thin it too much.
- Bake the Bars:
- After spreading the cheesecake mix over the baked crust, bake again until puffed at the edges and the middle only jiggles a little when tapped. Let the pan cool on the counter before you add anything on top.
- Make the Filling:
- Mix soft cream cheese and sugar till totally blended and light, then add the caramel and blend until smooth and even in color. Add the eggs next, one at a time, mixing just enough to blend. Vanilla goes in last, stir till combined.
- Make the Crust:
- In a bowl, toss crumbs, cinnamon, and sugar, then drizzle in melted butter. Use a fork to blend till every crumb feels damp. Pack it tightly into your lined pan all the way to the edges. Bake until the sides look a touch golden, then cool briefly.
- Prep the Pan:
- Spray the whole inside of your baking dish—including the corners—so nothing sticks when you go to pull the bars out. Don’t be shy with the spray.
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Dulce de leche is my number one for baking—something about that deep slow caramel flavor always brings me back home. The final touch of sea salt really wakes everything up—don’t skip it.
How to Store
Stash these bars in a lidded container in your fridge and they’ll taste great for three to four days. Want to keep them longer? Freeze with parchment between layers—good for a month. When you want a bar, just move them to the fridge overnight and enjoy with a crisp crust.
Swaps to Try
Out of graham crackers? Smash up digestive biscuits or vanilla wafers for the base instead. If dulce de leche is hard to find, cook a can of sweetened condensed milk until dark and thick—it works! And for the finishing salt, flaky Maldon or any chunky sea salt does the trick.
Fun Ways to Serve
It’s easy to cut these into neat squares so they work for brunches, showers, or to pass around after dinner. Top with berries or dollop with whipped cream if you want to jazz things up. I always bring a batch to game night—they never last long.
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A Bit of Background
Dulce de leche is a major classic in Latin American cooking and you’ll taste a bit of that warmth right here. Every family puts their own spin on caramel, and these bars are a happy nod to that tradition—with every batch you’re joining in on the celebration.
Frequently Asked Questions
- → Can I use homemade dulce de leche?
Totally! If you make your own dulce de leche, toss it in. It gives these bars a nice homemade spin.
- → How do I achieve clean slices for serving?
Let the bars chill good and cold. Warm up a sharp knife in hot water, slice, wipe, repeat. Super neat squares every time!
- → Is it possible to substitute the graham cracker base?
Yep—you could swap in digestive cookies or vanilla wafers instead. They all give that crunchy vibe.
- → Do the bars need refrigeration after baking?
They sure do! Cool them in the fridge till the topping firms up and keep them chilled so they don’t lose their texture.
- → What type of salt is best for sprinkling?
Fleur de sel is awesome, but any flaky salt will do the trick. It bumps up the caramel flavor without being too much.