introduction
These Milk Chocolate Dulce de Leche Bars are rich and sweet with a crisp coconut crust, gooey dulce de leche filling, and a milk chocolate top. The bars are easy to make and great for a party or a treat at home. If you like chewy, caramel-style bars, try a different texture with chocolate marshmallow graham bars.
why make this recipe
This recipe makes a crowd-pleasing bar that mixes coconut, caramel-like dulce de leche, and smooth milk chocolate. It uses simple ingredients and small steps. You can make it ahead and it slices well for serving.
how to make Milk Chocolate Dulce de Leche Bars
Ingredients :
- 1 stick 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
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons softened butter
- 1 tablespoon light corn syrup
- 1 bag milk chocolate chips
Directions :
- Preheat the oven to 375°F.
- Grease a 9×13 pan.
- In a large bowl, combine coconut, flour, brown sugar, baking powder, and salt.
- Melt 1 stick of butter over low heat.
- Mix the melted butter into the dry ingredients to form a crumbly dough.
- Press this mixture into the prepared pan.
- Bake for 15-18 minutes until golden brown.
- Let the crust cool completely.
- In a saucepan, heat sweetened condensed milk, 2 tablespoons butter, and light corn syrup over medium-high heat for about 5 minutes.
- Cook until the mixture turns deep beige.
- Pour the dulce de leche mixture over the cooled crust.
- Bake for another 12-14 minutes until light golden brown and bubbling.
- Allow the bars to cool completely.
- Melt the chocolate chips in a double boiler.
- Pour the melted chocolate over the bars and spread evenly.
- Refrigerate overnight to set before cutting and serving.
how to serve Milk Chocolate Dulce de Leche Bars
Cut the bars into squares after they are fully chilled. Serve chilled or at room temperature. Add a small sprinkle of flaky sea salt on top if you like a sweet-salty contrast.
how to store Milk Chocolate Dulce de Leche Bars
Store the bars in an airtight container in the refrigerator. They keep well for up to 5 days. For longer storage, freeze the bars for up to 2 months and thaw in the fridge before serving.
tips to make Milk Chocolate Dulce de Leche Bars
- Press the crust firmly into the pan for a sturdy base.
- Let the crust cool fully before adding the filling to avoid mixing layers.
- Watch the dulce de leche while heating so it does not burn.
- Chill overnight so the bars cut cleanly.
variation (if any)
Swap the milk chocolate for dark chocolate for a less sweet top. You can add chopped nuts to the crust or sprinkle toasted coconut on top for extra texture.
FAQs
Q: Can I use homemade dulce de leche?
A: Yes. Homemade dulce de leche works fine. Use the same amount called for in the recipe.
Q: Do I need a double boiler to melt the chocolate?
A: No, but a double boiler helps melt the chocolate gently. You can melt chocolate in short bursts in the microwave, stirring often.
Q: Can I use low-fat condensed milk?
A: Full-fat sweetened condensed milk gives the best texture and flavor. Low-fat may change the final texture.
Conclusion
This easy bar recipe brings together a crunchy coconut base, creamy dulce de leche, and smooth milk chocolate for a simple, rich dessert. For another version and extra ideas, see the full guide at Milk Chocolate Dulce de Leche Bars Recipe – Pinch of Yum.