Complete Recipe for Dulce de Leche Squares
Dulce de Leche Squares are rich, buttery dessert bars layered with luscious caramelized milk filling and often finished with chocolate or a crumbly topping. They’re beloved across Latin America—especially in Argentina, where dulce de leche is practically a national treasure—and have become a favorite in home kitchens worldwide.
In this complete guide, you’ll learn:
What dulce de leche is
How to make it from scratch (or use store-bought)
Step-by-step instructions for perfect squares
Variations and flavor twists
Storage and freezing tips
Troubleshooting advice
This is a fully detailed, beginner-friendly, blog-style recipe that walks you through every step to ensure perfect results.
What Is Dulce de Leche?
Dulce de leche (Spanish for “sweet milk”) is a thick, caramel-like spread made by slowly heating sweetened milk until it transforms into a deep golden, creamy confection. Though similar in flavor to caramel, the process and texture are slightly different.
It is especially popular in:
Argentina
Uruguay
Mexico
It’s used in cakes, cookies, pastries, ice cream, and—of course—these irresistible dessert squares.
Dulce de Leche Squares Overview
These squares consist of three main layers:
Buttery Shortbread Base
Thick Dulce de Leche Center
Chocolate or Crumb Topping (optional but recommended)
They’re similar to millionaire’s shortbread but with a deeper, milkier caramel flavor.
Ingredients
For the Shortbread Base
1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
2 cups (250g) all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
For the Dulce de Leche Layer
Option 1: Store-bought
2 cups (about 600g) thick dulce de leche
Option 2: Homemade (see instructions below)
Optional Chocolate Topping
1½ cups semi-sweet chocolate chips
1 tablespoon butter or coconut oil
Equipment Needed
9x9-inch baking pan
Parchment paper
Mixing bowls
Electric mixer (optional but helpful)
Saucepan (if making dulce de leche)
Offset spatula
Sharp knife
How to Make Dulce de Leche (Homemade Method)
If you prefer making it from scratch, here’s the safest and most reliable method.
Ingredients:
1 can (14 oz / 396g) sweetened condensed milk
Method (Stovetop Water Bath Method)
Remove the label from the can.
Place unopened can in a deep saucepan.
Cover completely with water (at least 2 inches above the can).
Simmer gently for 2–3 hours.
Refill water as needed (VERY important).
Remove and cool completely before opening.
Result: Thick, golden dulce de leche.
⚠️ Never let the water level drop below the can.
Step-by-Step Instructions for Dulce de Leche Squares
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C).
Line a 9x9 pan with parchment paper, leaving overhang for easy removal.
Lightly grease if desired.
Step 2: Make the Shortbread Base
Cream butter and sugar until light and fluffy (2–3 minutes).
Add vanilla extract.
Mix in flour and salt until crumbly dough forms.
Press evenly into prepared pan.
Prick surface lightly with fork.
Bake:
18–22 minutes
Until lightly golden
Let cool for 15–20 minutes.
Step 3: Add Dulce de Leche Layer
If your dulce de leche is thick, warm slightly for easier spreading.
Spread evenly over cooled crust.
Use offset spatula for smooth surface.
Tip: Chill for 20–30 minutes before adding chocolate to prevent layers mixing.
Step 4: Add Chocolate Topping (Optional)
Melt chocolate with butter in microwave (30-second intervals).
Stir until smooth.
Pour over dulce de leche layer.
Spread evenly.
Optional decoration ideas:
Sea salt flakes
Crushed nuts
Swirled white chocolate
Refrigerate for 1–2 hours until fully set.
Cutting Perfect Squares
For clean slices:
Chill thoroughly.
Use a sharp knife.
Wipe blade clean between cuts.
Run knife under hot water and dry for extra-clean edges.
Cut into:
16 large squares
25 small squares
36 bite-size pieces
Flavor Variations
1. Sea Salt Dulce de Leche Squares
Sprinkle flaky sea salt over chocolate before setting.
2. Nutty Crunch Version
Add chopped pecans or walnuts over the dulce de leche layer.
3. Espresso Dulce de Leche Bars
Add 1 teaspoon espresso powder to shortbread dough.
4. Coconut Version
Add ½ cup toasted coconut to crust mixture.
5. No-Bake Version
Use crushed digestive biscuits + melted butter for crust.
Chill instead of baking.
Texture Guide
Perfect squares should be:
Firm but tender base
Thick, creamy center
Smooth chocolate top
Easy to bite without crumbling
If too soft → Chill longer
If too hard → Let sit at room temperature 10 minutes
Storage Instructions
Room Temperature
2–3 days in airtight container
Refrigerator
Up to 1 week
Best served slightly softened
Freezer
Up to 3 months
Wrap tightly in plastic + container
Thaw overnight in fridge.
Troubleshooting Guide
Crust Too Crumbly
Not enough butter
Overbaked
Dulce de Leche Too Runny
Didn’t cook long enough
Low-quality store brand
Chocolate Cracked When Cutting
Cut when too cold
Warm knife before slicing
Nutrition (Approximate per square, 16 servings)
Calories: 320
Fat: 20g
Carbohydrates: 35g
Sugar: 25g
Protein: 4g
Values vary by ingredients used.
Tips for Bakery-Style Results
✔ Use high-quality butter
✔ Chill between layers
✔ Use parchment sling
✔ Weigh ingredients for accuracy
✔ Don’t rush setting time
Serving Ideas
Dulce de Leche Squares pair beautifully with:
Coffee
Espresso
Vanilla ice cream
Fresh berries
They’re perfect for:
Holiday dessert tables
Bake sales
Gift boxes
Dinner parties
Why You’ll Love This Recipe
Simple ingredients
Make-ahead friendly
Crowd-pleasing flavor
Customizable
Freezer-friendly
These squares strike the perfect balance between buttery, creamy, and chocolatey indulgence.
Frequently Asked Questions
Can I use caramel instead of dulce de leche?
You can, but flavor will be slightly sharper and less milky.
Can I double the recipe?
Yes. Use a 9x13-inch pan and increase baking time by 5–8 minutes.
Can I make it gluten-free?
Yes. Use 1:1 gluten-free flour blend.
Do I need chocolate on top?
No, but it adds structure and balance.
0 commentaires:
Enregistrer un commentaire