Based on the search results, there is no single “complete recipe” for “Dulce de Leche Squares” that matches all your requests. However, I found two excellent recipes for Dulce de Leche Bars—a baked dessert that yields squares or bars. Below is a detailed guide based on the most authoritative recipe, including all the elements you asked for.
📜 Introduction
Dulce de Leche, meaning “sweet milk” in Spanish, is a classic Latin American confection made by slowly caramelizing milk and sugar. While often used as a spread or sauce, it also serves as the star ingredient in baked desserts like the popular Dulce de Leche Bars. These bars feature a buttery base and a crumbly topping, sandwiching a rich, gooey layer of caramelized milk. Perfect for celebrations and gatherings, they offer a delightful twist on classic dessert bars.
📜 History of Dulce de Leche
The origins of dulce de leche are debated, with Argentina and Uruguay both claiming its invention in the 19th century. It has since become a staple across Latin America, with each region developing its own variations. For instance, in the Dominican Republic, “Dulce de Leche en Tabla” is a crystallized, fudge-like candy eaten in squares. The industrial production of dulce de leche as a paste or solid bar began in South America, with Brazil and Argentina being major producers today.
✅ Dulce de Leche Bars Recipe
This recipe is adapted from a professional source and uses store-bought dulce de leche for convenience.
Preparation Time: 20 minutes (plus 1 hour chilling)
Cooking Time: 25-30 minutes
Servings: 16 bars
Ingredients
For the Shortbread Base & Topping:
· All-purpose flour: 2 cups + 1 tablespoon (divided use)
· Granulated sugar: 1/3 cup
· Baking powder: 1 teaspoon
· Fine sea salt: 1/2 teaspoon
· Unsalted butter: 8 tablespoons (1 stick), cold and diced
· Large eggs: 2
· Vanilla extract: 1 teaspoon
· Brown sugar: 1 tablespoon (for the crumble)
For the Filling:
· Dulce de leche sauce: 14 ounces (about 1 standard can or jar)
· Flaky sea salt: Optional, for garnish
Equipment Needed
· 9×13 inch baking dish
· Food processor
· Parchment paper
· Plastic wrap
Instructions & Methods
1. Make the Dough: In a food processor, combine 2 cups of flour, granulated sugar, baking powder, and fine sea salt. Pulse 3-4 times to mix. Add the cold, diced butter and pulse for about 20 seconds until the mixture resembles coarse crumbs. Add the eggs and vanilla extract, then pulse just until a cohesive dough forms and pulls away from the sides.
2. Chill: Turn the dough onto a lightly floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish, then line it with parchment paper, allowing the paper to overhang on two sides for easy removal later.
4. Form the Base: Remove the chilled dough. Using your fingers or a spatula, press about three-quarters of the dough evenly into the bottom of the prepared pan to form a compact base layer.
5. Create the Crumble Topping: Take the remaining one-quarter of dough and place it back in the food processor. Add 1 tablespoon of flour and 1 tablespoon of brown sugar. Pulse briefly until the mixture becomes dry and crumbly. Set this aside for the topping.
6. Assemble: Spread the dulce de leche sauce evenly over the base layer. Sprinkle the reserved crumble topping evenly over the dulce de leche layer. It will not cover the surface completely.
7. Bake: Place the dish in the lower third of your preheated oven. Bake for 25-30 minutes, or until the dulce de leche darkens (it will bubble, which is normal) and the crumble topping turns light golden brown.
8. Cool and Slice: Let the bars cool completely in the pan. Once cool, sprinkle with flaky sea salt if desired. Use the parchment paper overhang to lift the entire slab onto a cutting board. For clean cuts, run a sharp knife under hot water, wipe it dry, and then slice into 16 bars.
📊 Nutrition & Benefits
While a sweet treat, traditionally made dulce de leche (using just milk and sugar) retains some nutritional value from its dairy base. A 100-gram serving of dulce de leche provides about:
· 315 calories
· 6.8g of protein (containing all essential amino acids)
· 251mg of calcium (25% of the daily value)
· Various B vitamins.
Potential benefits when consumed mindfully include contributing to bone health (calcium), muscle maintenance (protein), and promoting satiety due to its richness, which may help with portion control. However, it is high in sugar and should be enjoyed in moderation.
🍽️ For Lovers of Dulce de Leche
If you love the flavor of dulce de leche, you can also try other forms:
· Dulce de Leche en Tabla: A Dominican version that is a crystallized, fudge-like candy you can cut into squares.
· Versatile Ingredient: It’s widely used in industrial and home baking for ice cream swirls, cake fillings, chocolate truffle centers, and pastry toppings due to its excellent bake and freeze stability.
💡 Conclusion
Dulce de Leche Bars are a fantastic way to enjoy this iconic caramelized milk flavor in a portable, shareable dessert. The recipe combines a simple shortbread with the luxurious richness of dulce de leche for a treat that balances texture and taste. Remember, whether you are making the traditional candy or a modern baked bar, the key is to use quality ingredients and savor it mindfully.
I hope this comprehensive guide helps you create a delicious dessert. If you would like more details on how to make your own dulce de leche sauce from scratch, I can provide a guide for that as well.
