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Come Party With Me: My Half Birthday — Dessert

If you've been a fan of YumSugar for a while, you'll know that I have a thing for dulce de leche, the thick, milky caramel from South America. From layered cakes to ice cream sandwiches, I'm always looking for new ways to highlight my favorite sweet.

For my half birthday, I'll be experimenting with a recipe for chocolate dulce de leche bars.

A crisp shortbread crust balances out the rich mixture of dulce de leche and chocolate. They're portable, making them perfect for a picnic at the Hog Island Oyster Company. To see the recipe,


Chocolate Dulce de Leche Bars

Chocolate Dulce de Leche Bars

Chocolate Dulce de Leche Bars


  1. For shortbread crust:
  2. 1 stick unsalted butter, softened
  3. 1/3 cup packed light brown sugar
  4. 1/2 teaspoon pure vanilla extract
  5. 1/2 teaspoon salt
  6. 1 cup all-purpose flour
  7. For chocolate dulce de leche:
  8. 1 cup heavy cream
  9. 1 cup dulce de leche
  10. 4 large egg yolks
  11. 5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)


  1. Make shortbread crust: preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
  2. Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
  3. Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
  4. Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
  5. Make chocolate dulce de leche: bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
  6. Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
  7. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
  8. Make bars: pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
  9. Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Makes 24 bars

Make Ahead: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.

Join The Conversation
nashiyah nashiyah 8 years
I wanna taste it
aimeeb aimeeb 8 years
snarkypants snarkypants 8 years
yummmmmm my mom has made these before. they are amazing!!!
Elmichelledesign Elmichelledesign 8 years
love it.
fuzzles fuzzles 8 years
What yvettecq said! Happy half birthday!
ElizabethRae ElizabethRae 8 years
misogi - I live in DFW and they have it in our grocery stores too. They keep it by the Hispanic stuff, not the baking ingredients though.
yvettecq yvettecq 8 years
these look delicious! got milk?!
misogi misogi 8 years
Dulce de leche is amazing. It's pretty easy to find where I live (Miami, FL), so much so that I don't know how the rest of the US survives. :P
partysugar partysugar 8 years
sandy82: Since I've made it before, I'll probably make the dulce de leche from scratch.
sandy82 sandy82 8 years
Are you going to make the dulce de leche sauce from scratch or buy it premade? I don't think I've ever seen it in a store but then again, I've never really looked for it.
syako syako 8 years
:drool: Those look delicious.
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