Dulce de Leche Cream Bars

These dulce de leche bars are the creamy caramel treat I turn to when only the most decadent dessert will satisfy. Graham cracker crust meets silky cheesecake filling with luxe ribbons of dulce de leche and a whisper of sea salt. They always steal the show at potlucks and make for the most delightful homemade gift.

My friends always ask for the recipe when I bring these bars to parties. The first time I baked them was for a holiday cookie exchange but I could barely get them to the table before they vanished.

Ingredients

• graham cracker crumbs: lend a crunchy buttery base opt for a fresh batch or crush your own for best flavor
• granulated sugar: sweetens both the crust and the filling organic sugar has a slight caramel note that works especially well here
• ground cinnamon: gives the crust warmth and depth use fresh ground for best aroma
• unsalted butter: melted into the crust offers rich flavor and binds the crumbs together choose the best quality you can find
• cream cheese: full-fat blocks at room temperature create the silkiest filling avoid low-fat for best texture
• dulce de leche: adds that signature caramel swirl you can use storebought or homemade look for a thick slow-cooked jarred version for richness
• large eggs: give the cheesecake its set custard texture let them come to room temperature so the batter mixes smoothly
• vanilla extract: rounds out all the flavors choose pure extract for extra aromatic notes
• heavy whipping cream: loosens the dulce de leche for the topping buy the freshest cream for smooth texture
• fleur de sel: sprinkled on top brightens and balances the sweetness finishing with flakes just before serving makes all the difference

Step-by-Step Instructions

Prepare the Pan:

Coat your baking pan completely with nonstick spray making sure you get into the corners for easy release after baking

Make the Crust:

Stir graham cracker crumbs sugar and cinnamon together until combined then pour the melted butter over the mixture Work with a fork until every crumb feels evenly moist Press this mixture firmly and evenly into the bottom of your pan Take your time smoothing out to the edges for a level base Bake until the edges look just golden and let it cool completely

Make the Filling:

Blend the cream cheese with sugar until you see no more lumps or streaks and the mixture is fluffy Add dulce de leche and beat again until the color is consistent Add eggs one by one mixing briefly after each so the mixture stays smooth Stir in vanilla extract just to blend

Bake the Bars:

Dollop the filling all over your cooled crust then spread gently to all the edges for a perfectly even layer Place in the oven and bake until the sides are puffed and the middle is set but still slightly jiggly when you tap the pan Let cool fully before moving to the next step

Make the Topping:

Microwave dulce de leche with cream in short bursts stirring in between until the mixture is smooth and pourable Add a touch more cream if it feels thick but do not let it get runny

Finish and Chill:

Pour dulce de leche topping over the cooled cheesecake layer then use an offset spatula to spread gently from edge to edge Refrigerate for at least an hour or until the topping feels set and bars are cold

Slice and Sprinkle:

Cut your bars using a long sharp knife wiping the blade between every cut for crisp clean squares Right before serving dust the tops with a bit of fleur de sel to enhance every bite

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Dulce de leche is my favorite caramel to bake with because its slow-cooked flavor brings back memories of my grandmother’s kitchen Always go the extra step to sprinkle sea salt on top It lifts every other flavor up

Storage Tips

Keep these bars refrigerated in a tightly sealed container and they will stay fresh and delicious for three to four days You can also freeze them layered between sheets of parchment for up to a month Thaw in the fridge overnight and the crust will remain crisp

Ingredient Substitutions

No graham crackers Try digestive biscuits or vanilla wafers instead If you cannot find true dulce de leche you can simmer a can of sweetened condensed milk until golden rich and thick In a pinch use Maldon or flaky sea salt for the finishing touch

Serving Suggestions

These bars slice easily into neat squares making them perfect for sharing at showers brunches or as a sweet finish to a dinner party Top with berries or a small scoop of whipped cream for something extra special I love bringing them to game nights because they disappear fast

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A Little Cultural Context

Dulce de leche is a beloved treat in Latin American kitchens and you can taste that tradition here Many families pass down their version of caramel and these bars bring a bit of that sweet nostalgia to your own table Each batch feels like a small celebration

Recipe FAQs

→ Can I use homemade dulce de leche?

Yes, homemade dulce de leche works well and adds a personal touch to the bars' flavor and texture.

→ How do I achieve clean slices for serving?

Chill the bars thoroughly, and use a sharp knife warmed in hot water, wiping between cuts for neat edges.

→ Is it possible to substitute the graham cracker base?

You may use digestive biscuits or vanilla wafers as an alternative for a similar texture and taste.

→ Do the bars need refrigeration after baking?

Yes, refrigerate until the topping is set and keep chilled for the best texture and freshness.

→ What type of salt is best for sprinkling?

Fleur de sel or another flaky finishing salt enhances flavor without overpowering the caramel topping.