Complete Recipe for Dulce de Leche Squares

Here’s a rich, buttery, and crowd-pleasing Dulce de Leche Squares recipe — a dessert with a shortbread-like base and gooey caramel top made from dulce de leche.

🍯 Dulce de Leche Squares

📦 Makes: 16 squares

⏱️ Total Time: ~45 minutes

📝 Ingredients:

For the Base:

1 cup (2 sticks) unsalted butter, softened
½ cup brown sugar, packed
2 cups all-purpose flour
¼ tsp salt
1 tsp vanilla extract

For the Filling:

1 (13.4 oz / ~400g) can dulce de leche (store-bought or homemade)
Optional: ½ tsp sea salt (for salted dulce de leche version)

Toppings (optional):

¼ cup chopped pecans or walnuts
A few pinches of flaky sea salt
¼ cup chocolate chips (optional drizzle)

🔥 Instructions:

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the Shortbread Base

In a large bowl or using a stand mixer:

Cream together the softened butter and brown sugar until light and fluffy.
Mix in vanilla.
Add the flour and salt, mixing until it forms a soft dough (it will be crumbly but hold together when pressed).

Press the dough evenly into the bottom of the prepared pan.

Bake for 18–20 minutes, or until lightly golden at the edges.
Remove from oven and let it cool for 5–10 minutes.

3. Add Dulce de Leche Filling

Stir the dulce de leche slightly to loosen it.
Spread it evenly over the warm crust.
If using sea salt, sprinkle lightly over the dulce de leche.

4. Optional Topping

Sprinkle with chopped nuts, sea salt, or lightly drizzle with melted chocolate if desired.

5. Bake Again

Return to the oven and bake for an additional 12–15 minutes, until the dulce de leche is set and bubbling slightly at the edges.

6. Cool & Cut

Let cool completely at room temperature, then chill in the fridge for 1–2 hours for easier slicing.
Lift from pan using parchment and cut into 16 squares.

✅ Tips:

For extra indulgence, serve with a scoop of vanilla ice cream.
Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
Dulce de leche can be made by simmering a can of sweetened condensed milk — ask if you’d like that homemade method.

Would you like a gluten-free or no-bake version?