The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Dulce de Leche Chocolate Gooey Bars

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Dulce de Leche Chocolate Gooey Bars stacked on light background with chocolate chipsI adore caramel. But can you believe there was a time when – *gasp* I thought I didn’t like it?

(I know, I was seriously deranged).

I was insistent on my hatred of caramel. I would only do hot fudge and would make a face at my dad who would promptly douse his sundae in caramel sauce. He would goad me into trying it and I’d wrinkle my nose as if he were offering me pickled pigs feet to pair with my rocky road.

But then something in me clicked and I tried it one day. And lo and behold, I’m a completely convert. In fact, now I overlook the hot fudge and always go straight to the heart of the good stuff – caramel, caramel, caramel.

Is there anything this golden, sweet, buttery syrup can’t do? (Well, actually, yeah. It can’t get me a tax return. It can’t buy me flowers on a bad day. And it certainly can’t pay my car payment.) … but hopefully it can convince you guys to make these bars, because they are SO unbelievably tasty and rich.

The secret to these guys? Dulce de leche. Trust me on this one – it’s a doozy.

Dulce de Leche Gooey Bars stacked to show top of bars on light background with chocolate chipsDulce de leche is different than caramel in that it’s primarily milk based – specifically using sweetened condensed milk for a richer, thicker, creamier flavor and consistency than your standard sugar-based caramel sauce. And did I mention how amazing it is? For realsies, it’s the best, and it’s the reason these bars are oh-so magical.

Because how can you say no to this?

dulce de leche gooey bars stacked on light background up close

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Dulce de Leche Chocolate Gooey Bars

These Dulce de Leche Gooey Chocolate Bars are the ultimate treat for a chocolate and caramel lover! Gooey, thick dulce de leche makes these bars over-the-top amazing.
Prep Time8 hrs
Cook Time35 mins
Total Time8 hrs 35 mins
Course: Bars
Cuisine: American, Dessert, Mexican
Servings: 9
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box chocolate cake mix
  • 1 egg
  • ½ cup (1 stick) unsalted butter melted
  • 1 cup Rolos unwrapped and cut in half
  • 1 (14 oz) can sweetened condensed milk
  • 1 (7-8 oz) can/jar dulce de leche (I LOVE & highly recommend Trader Joe's version)

Instructions

  • Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil liberally with cooking spray and set aside.
  • In a large bowl, combine the cake mix, egg and melted butter with a spatula until a thick but soft dough forms. Press 3/4 of the dough into the bottom of the pan in an even layer. Top with the chopped Rolo candies evenly.
  • In a small bowl, mix together the sweetened condensed milk and HALF of the can of dulce de leche until combined. Pour the mixture evenly over the top of the Rolo candies. You may not use all of it; that's okay. Crumble the remaining dough on top of the bars, covering it as much as possible.
  • Bake for approx. 30-35 minutes or until the edges of the bars are set and golden and the middle is just about set. It may be slightly jiggly still, and that's okay; you don't want to over-bake it as it will continue to set up as it cools. Cool completely.
  • Before cutting into squares, drizzle with remaining dulce de leche. Serve immediately or store leftovers airtight at room temperature for up to 3 days. *NOTE: I recommend letting the bars set overnight so they're more solid when you cut into them. This helps them from completely falling apart.*

dulce de leche gooey bars stacked on light background with bite missingRich, buttery, and jam-packed with caramel, these ooey gooey treats will be your new favorite in no time! And if you’ve never tried dulce de leche, be prepared to convert to the creamy side of caramel.

Dulce de Leche Gooey Bars collageHave a sweet day!!

xo, Hayley

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Comments

  5. Dulce de leche might be one of the best things on this earth. I tried a dulce de leche cupcake once and haven’t looked back since. But on brownies? You’re killing me here with this! These look out of control amazing!

    Reply

    • Meagan – be sure to invite me over and I’ll help you polish off the pan 🙂 Thanks girlfriend!

      Reply

  16. I cannot believe you didn’t like caramel. I don’t think there’s a time in my life when someone tried to feed me a dessert and I resisted! Lol. Except maybe carrot cake when I was younger, because, carrots. But even now with a slather of cream cheese frosting I’m good to go! Lol. These look out of this world good!

    Reply

    • Haha, you’re right Ashley! I totally don’t know why I didn’t like it or why I pretended not to like it. I was clearly a disturbed child, 😛

      Reply

    • Oh honey, I KNOW how you are about chocolate 🙂 That’s exactly how I feel about caramel. I want to caramel ALL THE THINGS.

      Reply

    • Hi there! The bars need adequate time to set up – if you were to immediately cut into them, they’d be a gooey, gloppy mess. I recommend letting them sit overnight at room temperature, or you can expedite the process by refrigerating them for a couple hours.

      Reply

    • Hi Shanks, unfortunately I am not 100% positive as I do not bake or recommend baking with glass pans. I would check at the time listed in the instructions and maybe increase in 3-5 minute increments until finished.

      Reply

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