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Salted Dulce De Leche Bars Salted Dulce De Leche Bars ingredients Dulce de Leche for Salted Dulce De Leche Bars
Salted Dulce De Leche Bars recipe

Hi Guys! I hope everyone had a great Halloween! Teri and I just got back from our quick trip to San Francisco and I spent my evening watching scary movies, tending to trick or treaters and carving pumpkins with my love. It was the perfect, quiet Halloween night! The boyfriend and I had our big Halloween hurrah last weekend with friends…plus we may have also dressed up and dressed our dog up as the Where’s Waldo family and gone to the local dog park, where volunteers held a fun (fundraising) festival for dogs fully equipped with boutique vendors, a food truck, silent auction, agility area, bake sale, photo booth, and costume contest. All I have to say is the Redondo Beach dog community is absolutely amazing and I’m thrilled to be a part of it! I couldn’t believe the amazing turnout! So many obsessed owners and their precious dogs came (most even dressed up!) and the event was a complete success! I’m really hoping to become more involved next year by baking some homemade dog treats to donate to the event. I think that would be so fun!

Anyway, totally switching gears from my ‘I’m a crazy dog lady’ story to today’s recipe…we have these yummy Salted Dulce De Leche Bars! They’re super easy to make and so very rich and decadent. It’s the sort of recipe that could possibly send you into a sugar coma; that’s where the salt comes it. Not only does the salt balance the sweetness in the recipe, I love a hint salt when baking with oats as well as creamy dulce de leche. I finished the bars with chopped butterscotch chips… why chopped? Chopping the chips allows for the butterscotch flavor to come through in the bars without the added hard “chip” texture, which I think is a little too much. These have really been my go to dessert lately, to bring to parties, meetings, etc. They’re super quick and easy and such a crowd pleaser! I highly recommend making these salted dulce de leche bars, even if it’s just to satisfy your own sweet tooth! Enjoy! xx, Jenny

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Salted Dulce de Leche Bars
Makes 1 (8”x 8”) pan

1 3/4 cups all purpose flour
1 1/2 cups rolled oats, lightly toasted
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon crushed sea salt
3/4 cup (1 1/2 sticks) plus 2 tablespoons cold unsalted butter, cut into small cubes
1 cup dulce de leche, warmed
1/2 cup chopped butterscotch chips
1/4 – 1/2 teaspoon sea salt flakes

1. Preheat oven to 350˚F.
2. Place flour, oats, sugar, cinnamon, and crushed sea salt into a bowl and whisk together. Cut in butter with a pastry knife or your fingers until a fine, mealy texture forms.
3. Press 2/3 mixture into an 8”x 8” baking pan, lined with parchment. Top with dulce de leche, spreading to create and even layer.
4. Top dulce de leche with remaining oat mixture and finish with a sprinkle of butterscotch and sea salt flakes.
5. Bake bars for 22 to 27 minutes or until lightly browned. Remove from oven and allow to cool for at least 30 minutes before cutting and serving.

  1. Lila Not Specified Not Specified

    I die and go to photo heaven everytime I check your new posts! :)

  2. The slow pace Not Specified Not Specified

    Oh my! I have to try this recipe!!

  3. Amy Not Specified Not Specified

    That picture of the dulce de leche just looks amazing. As do the bars.

  4. Ann Not Specified Not Specified

    How do I make the dulce de leche? Do you buy or make yourself. This would be great for the holidays, except I’ll have to find another recipe with chocolate to satisfy that craving as well! I love your recipes by the way….

    • Jenny Park Not Specified Not Specified

      You can buy it or make it simply by pouring a can of condensed milk into a double boiler with a pinch of sea salt and cooking for about 1 hour, stirring occasionally, until it caramelizes nicely. That’s it!

      • Regina Not Specified Not Specified

        As for the dulce de leche, I saw a recipe on the Cooking channel the other day where they took the condensed milk and boiled it in the can for a period of time (I think they said 4 hours) to caramelize it. That would be even easier than the double boiler method.

  5. Sadye Not Specified Not Specified

    I might actually be drooling. Also, this crazy cat lady — who also grew up with beloved dogs — asks that you please never stop being a crazy dog lady and sharing the stories!

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  7. Barbara Not Specified Not Specified

    How do I make the butterscotch chips or where can I get them?

  8. Ashley Not Specified Not Specified

    Absolutely stunning! These look like dessert heaven!

  9. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I freaking love these. Dulce de leche is soooo good!

  10. Tieghan Not Specified Not Specified

    Holy yum! These too good! I think they are perfect for all the upcoming holiday parties. Easy and delicious!

  11. Osagirl Not Specified Not Specified

    What is the best way to toast the oats?

  12. Laura (Tutti Dolci) Not Specified Not Specified

    I love dulce de leche, fabulous bars! (And toasted oats are the best!)

  13. Robyn Not Specified Not Specified

    I’ve just made these today! Delicious…small slices only though, but sometimes a mouthful of sweetness is just what we need!

  14. Rachel Not Specified Not Specified

    I just… can’t. These look too delicious.

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  17. Kathy Not Specified Not Specified

    Do you use quick oats or regular?

  18. Pen Not Specified Not Specified

    I am writing from the UK – what are butterscotch chips? I don’t think we have them here.

    • Linda Not Specified Not Specified

      Same texture, size, and shape as chocolate chips, but taste like caramel. Light brown in color. I don’t know if they have them in the UK. I’m from Leeds, have lived in US for thirty years. I think I’ve finally figured out the food here. The closest thing I think you could use is a Caramac Bar broken into pieces. You should be able to find them in any big supermarket. Good luck!

      • Barb Larson Not Specified Not Specified

        LOL, Linda,if you’re still here, you figured it out in only 30 years? I think it would take me longer to figure out UK food! It is different, isn’t it?

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