Go Back
Dulce de leche bars with coconut crust, caramel layer, and milk chocolate topping

Dulce De Leche Bars with Milk Chocolate Topping

Dulce De Leche Bars with Milk Chocolate Topping are rich dessert bars with a chewy coconut crust, smooth caramel filling, and chocolate finish. They are a decadent treat perfect for gatherings or when you want an impressive homemade dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Crust
  • 4 oz / 115 g unsalted butter
  • 1 cup sweetened shredded coconut
  • 1 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
Dulce de leche filling
  • 14 oz / 395 g sweetened condensed milk
  • 2 tablespoons softened butter
  • 1 tablespoon light corn syrup
Chocolate topping
  • 12 oz / 340 g milk chocolate chips

Method
 

Preparation
  1. Preheat the oven to 375°F / 190°C and grease a 9x13-inch baking pan.
  2. Mix the shredded coconut, flour, light brown sugar, baking powder, and sea salt together in a large bowl.
  3. Melt the unsalted butter over low heat, then incorporate it into the dry mixture until a crumbly dough forms.
  4. Press the crust mixture into an even layer in the prepared baking pan.
Baking
  1. Bake the crust for 15-18 minutes until golden brown, then allow it to cool completely.
  2. Bake the filled bars for 12-14 minutes until the surface is lightly browned and bubbling.
  3. Cool the bars completely before adding the chocolate topping.
Filling
  1. Cook the sweetened condensed milk, softened butter, and light corn syrup in a saucepan over medium-high heat for about 5 minutes, stirring continuously until thickened and deep beige in color.
  2. Spread the dulce de leche filling evenly over the cooled crust.
Topping
  1. Melt the milk chocolate chips in a double boiler, then spread the melted chocolate evenly over the cooled bars.
  2. Refrigerate the bars overnight until the layers are fully set, then slice into squares or rectangles.

Notes

Chill the bars overnight before slicing to help create cleaner pieces and a firmer filling.