Shortbread Dulce De Leche Bars

* Shortbread Dulce De Leche Bars  appeared first on Uncommon Designs.

shortbread dulce de leche

Hi everyone! I am Karyn from the blog…
 Pint Sized Baker. I’m a wife to Mr. Quart and a mom to my Little Cup. The best part of writing a blog about baking treats, is that they enjoy eating them!I love making great treats. Please come on over and check out my site. I’m sure I’ve got some cookies, pies, and cake pops that you would enjoy.I am very excited to be doing my first post for Uncommon Designs. I’ve been a fan of Bonnie and Trish’s page for quite some time and I’m so happy to be a part of this amazing site!

Today, I’ve made a wonderful dessert that 99.9% of people will L.O.V.E! There is always that “strange” person that doesn’t like chocolate. (GASP!)

These bars start off with a shortbread crust, then are filled with easy Dulce De Leche cream, and finally topped with Dark Chocolate and sea salt. What is not to love?

Shortbread, caramel, dulce de leche, chocolate, salt,


To make these Shortbread Dulce De Leche Bars you will need the following ingredients:

For the Shortbread Layer

1 Stick Butter
1 Cup Flour
1/3 Cup Sugar
dash of salt

Preheat the oven to 350 deg F. Place a sheet of foil into an 8 x 8 baking dish and add cooking spray. Set aside.

In a food processor, place all the dry ingredients and give it a pulse or two to combine. Cut the cold stick of butter into small squares and add to the food processor. Pulse until the butter is incorporated and the batter starts to stick to itself. Press the dough into the baking dish and bake for 20 minutes until the edges are brown.

Set aside to cool for 30 minutes.

For the Dulce De Leche Layer

1 (14 oz) can of Sweetened Condensed Milk

1 tablespoon Butter

Pour milk and butter into a heavy bottomed saucepan and place over low heat. Stir constantly as it comes to a boil. Continue stirring for 20 minutes. The milk will turn thick and light brown. (NOTE – I should have kept it on the stove for 5 more minutes. I pulled it off early because I was nervous of it burning.) Pour over shortbread place in the fridge to cool.

For the Chocolate Layer

6 oz. Bittersweet Chocolate

Fleur de Sel or fine Sea Salt

Chop chocolate and place in double boiler and melt. Or a glass bowl and microwave to melt it. Melt for 30 second interval at 80% power with a lot of stirring in between. Once smooth, pour on top and allow to harden. This may take a long time depending on your home temperature and humidity. Wait for it to get firm, but NOT HARD and sprinkle on some salt. Place into fridge to completely set.

Remove from baking dish and cut into 2 x 2 inch pieces. Savor and Enjoy!

I hope that you enjoy this recipe. It can easily be doubled and made in two 8 x 8 pans or a 9 x 13 baking dish.

Shortbread, caramel, dulce de leche, chocolate, salt,


A Big Thanks to Bonnie and Trish for inviting me over to share a recipe with you. I’ll be back in May with another great treat for ya! See ya then!
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Trish Flake

Hey y'all! I am Trish and the creative voice behind Uncommon Designs. I adore party planning, holiday celebrations, and all things crafty! I am so excited to share my creative adventures with you!

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