Name: Dulce de Leche Crumble Bars
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; 1/2 cup (100 g) packed brown sugar; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/8 teaspoon ground cinnamon; 1/2 cup (113 g) unsalted butter, at room temperature; 1/2 teaspoon vanilla extract; 1 cup (100 g) old-fashioned rolled oats; 1/2 cup (160 g) dulce de leche; 1/2 teaspoon coarse sea salt flakes (optional, for topping)

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Why You’ll Love This Recipe

These bars combine a buttery, crunchy crumble with a rich, creamy layer of dulce de leche — the classic Latin caramel-milk delight. The contrast of textures (crisp crust, gooey middle, topping) and the sweet-salt balance make them irresistible. They’re also easy to make in one pan, yet look and taste like something extra special for sharing or treating yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (125 g) all-purpose flour
½ cup (100 g) packed brown sugar
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon ground cinnamon
½ cup (113 g, 1 stick) unsalted butter, at room temperature
½ teaspoon vanilla extract
1 cup (100 g) old-fashioned rolled oats
½ cup (160 g) dulce de leche (about half of a 13.4-oz can)
½ teaspoon coarse sea salt flakes (optional, for finishing)

Directions

Preheat the oven to 350 °F (175 °C). Line an 8-by-8-inch square baking pan with parchment paper or foil and lightly butter it.
In a mixing bowl, combine the flour, brown sugar, salt, baking powder and cinnamon.
Cut the butter into small pieces and add to the bowl. Use a mixer on medium-low until the butter is incorporated and the mixture resembles pea-sized crumbs. Mix in the vanilla extract.
Stir in the oats until the dough comes together in crumbles.
Press about two-thirds of the crumb mixture (~325 g) evenly into the prepared baking pan to form the base.
Spread the dulce de leche evenly over the crust layer.
Crumble the remaining dough evenly over the dulce de leche. If using, sprinkle the coarse sea salt flakes over the top.
Bake for 30 to 35 minutes, or until the top is light golden brown and the dulce de leche is bubbling.
Remove from oven and let cool completely in the pan on a wire rack. Once cool, lift out with the parchment/foil and cut into bars.

Servings and timing

This recipe yields about 16 bars when cut into 8 × 2 pieces.
Prep time: ~15 minutes
Bake time: ~30-35 minutes
Cooling time: ~30 minutes (or until fully cooled)
Total time: ~50 to 55 minutes

Variations

Swap half the oats for chopped nuts (pecans or almonds) for added crunch.
Use a 9-by-9-inch pan (slightly larger) and bake a few minutes longer if you prefer thinner bars.
For extra richness, swirl in chocolate chips on top of the dulce de leche before crumbling the topping.
Use flavored sea salt (smoked salt or salted caramel flakes) as finishing touch for a gourmet twist.
Make it gluten-free by using a gluten-free all-purpose flour blend in place of the flour.

Storage/Reheating

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. If you prefer them warm, microwave a bar for about 10-15 seconds before serving, or reheat in a low-temperature oven (about 300 °F/150 °C) for 5 minutes. You can also freeze the bars (cut) in a sealed container for up to 2 months — thaw in the fridge overnight before serving.

FAQs

What is dulce de leche?

Dulce de leche is a caramel-milk confection made by slowly heating sweetened milk until it thickens and turns golden-brown. It’s rich, sweet and smooth.

Can I make homemade dulce de leche for this recipe?

Yes — you can cook a can of sweetened condensed milk (unopened) in a pressure cooker or in a water bath until it thickens to the consistency you like, then use it in the bars.

Can I use less sugar or brown sugar?

The sugar in the crumb provides sweetness and structure. You could slightly reduce the brown sugar (for example to ¼ cup) but be aware that the texture may be less crisp and the flavor less caramelized.

Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned oats give better texture in the crumb. Using quick oats may result in a softer topping rather than a crisp crumble — you can, but the texture will change.

Do I need to refrigerate the bars?

They can be kept at room temperature in an airtight container for a couple of days. If your room is very warm or you live in a hot climate, storing in the fridge helps maintain texture.

Can I make these ahead for a party?

Yes — they hold their shape well. Make a day ahead and store chilled or at room temperature in a sealed container. Bring to room temp before serving if stored refrigerated.

Can I cut the recipe in half or double it?

Yes. If you halve it, use a smaller pan (e.g., 6-by-6 inch). If you double it, use a 13-by-9 inch pan and increase bake time by a few minutes — watch for golden top and bubbling caramel.

What pan size should I use if I want thicker bars?

Use an 8-by-8-inch pan for thicker bars. For thinner bars, use a 9-by-9-inch or 9-by-13-inch pan and adjust bake time slightly.

How do I know when the bars are done?

The crumble on top should be light golden brown and the dulce de leche should be bubbling at the edges. If the center still seems very loose, allow an extra minute or two, then cool completely — they continue to set as they cool.

Can I add fruit like sliced bananas or berries?

Yes — you can add thin slices of banana on top of the dulce de leche before adding the crumb topping, or scatter fresh berries on warm bars before serving. Just note the texture will be slightly different (softer).

Conclusion

These Dulce de Leche Crumble Bars deliver a perfect balance of buttery crisp crumb and rich caramel filling, making them ideal for dessert, afternoon treat, or sharing at gatherings. They’re straightforward to prepare, yet feel indulgent and special. Whether you stick to the classic version or try one of the variations, they’re sure to become a favorite. Give them a try—and enjoy every bite.