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Shortbread Dulce de Leche Bars

    Hi Everyone!
    I made you some easy Shortbread Dulce de Leche Bars!
    Some might call them Millionaire Bars.
    I called them delicious.
    Head on over to Uncommon Designs to check out this super simple recipe.
    I’ll be sharing more recipes in May and June. Let me know what kind of treat you’d like to see!




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    Yield: 12

    Shortbread Dulce de Leche Bars

    Shortbread Dulce de Leche Bars

    These Shortbread Dulce de Leche Bars are a great combination of flavors - sweet, a little salty, rich, and buttery.

    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes


    For the Shortbread

    • 1/2 cup butter
    • 1 cup flour
    • 1/3 cup sugar
    • dash of salt

    For the Dulce de Leche

    • 1 (14 oz) can of sweetened condensed milk
    • 1 tablespoon butter

    For the Chocolate Layer

    • 6 oz. bittersweet chocolate
    • Fleur de Sel or fine sea salt


    For the Shortbread

    1. Preheat the oven to 350 degrees F. Place a sheet of foil into an 8 x 8 baking dish and add cooking spray. Set aside.
    2. In a food processor, place all the dry ingredients and give it a pulse or two to combine. Cut the cold stick of butter into small squares and add to the food processor. Pulse until the butter is incorporated and the batter starts to stick to itself. Press the dough into the baking dish and bake for 20 minutes until the edges are brown.
    3. Set aside to cool for 30 minutes.

    For the Dulce de Leche and Chocolate

    1. Pour milk and butter into a heavy bottomed saucepan and place over low heat. Stir constantly as it comes to a boil. Continue stirring for 20 minutes. The milk will turn thick and light brown. (NOTE – I should have kept it on the stove for 5 more minutes. I pulled it off early because I was nervous of it burning.) Pour over shortbread place in the fridge to cool.
    2. Chop chocolate and place in double boiler and melt. Or a glass bowl and microwave to melt it. Melt for 30 second interval at 80% power with a lot of stirring in between. Once smooth, pour on top and allow to harden. This may take a long time depending on your home temperature and humidity. Wait for it to get firm, but not hard and sprinkle on some salt. Place into fridge to completely set.

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

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