Imagine sinking your teeth into a rich, fudgy chocolate bar with a luxurious caramel swirl that promises to transport your taste buds to dessert heaven. These Chocolate Dulce de Leche Bars are not just a treat; they're a culinary experience that combines the deep, intense flavor of chocolate with the smooth, creamy sweetness of dulce de leche. Perfect for those moments when you crave something extraordinary, these bars are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup dulce de leche
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour half of the chocolate batter into the prepared baking pan, spreading it evenly with a spatula.
- Warm the dulce de leche slightly to make it more spreadable. Carefully drizzle and spread the dulce de leche over the first layer of chocolate batter.
- Top the dulce de leche layer with the remaining chocolate batter, spreading it gently to cover the caramel layer completely.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the bars cool completely in the pan for about 1 hour.
- Using the overhanging parchment paper, lift the bars out of the pan and transfer to a cutting board.
- Cut into 12 even squares, wiping the knife clean between cuts for neat edges.
- Serve at room temperature and store any leftovers in an airtight container for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and dulce de leche are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep the bars tender and avoid a tough texture.
- Warm Dulce de Leche Trick: Slightly warming the dulce de leche makes it easier to spread evenly between chocolate layers.
- Parchment Paper is Your Friend: The overhanging parchment paper makes removing and cutting the bars a breeze.
- Cool Completely: Allow the bars to cool entirely before cutting to ensure clean, neat squares.
- Storage Hack: These bars stay fresh for up to 5 days in an airtight container at room temperature, making them perfect for make-ahead desserts.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
