These oven baked dulce de leche shortbread bars are the kind of thrifty little dessert that feels right at home on a Midwestern kitchen table, especially when you need something sweet without a lot of fuss. Using whole shortbread cookies for the base keeps things simple, and with just a few pantry staples layered together in a sheet pan, you end up with rich, buttery bars that taste like you spent far more time on them than you did. It is the sort of recipe that reminds me of church suppers and last-minute company, when a dependable can of something sweet and a good cookie could carry the day.
Serve these bars in small squares with hot coffee, cold milk, or a pot of black tea in the afternoon. If you are putting together a dessert tray, they pair nicely with fresh strawberries, sliced apples, or a handful of toasted pecans on the side to balance the sweetness. For holiday tables, I like to set them out alongside vanilla ice cream or a little dollop of whipped cream for folks who want an extra-special treat.
Oven Baked 5-Ingredient Dulce de Leche Shortbread Bars
Servings: 16 bars
Ingredients
24 whole shortbread cookies
1 can dulce de leche, about 13.4 ounces
1 cup semisweet chocolate chips
1/2 teaspoon flaky sea salt
2 tablespoons unsalted butter, melted
Directions
1. Preheat your oven to 350°F and lightly grease an oven-safe metal sheet pan or 8x8-inch metal baking pan. Arrange the whole shortbread cookies in an even single layer across the bottom, fitting them snugly without breaking them.
2. Brush or drizzle the melted butter lightly over the tops of the cookies, then pour the dulce de leche evenly across the pan, spreading it gently so it covers the cookies from edge to edge.
3. Sprinkle the chocolate chips evenly over the dulce de leche and bake for 12 to 15 minutes, until the chocolate is soft and the edges are bubbly.
4. Remove the pan from the oven and use the back of a spoon or a small offset spatula to gently spread the softened chocolate into a thin top layer. Sprinkle with flaky sea salt while warm.
5. Let the bars cool completely in the pan, then chill for 30 to 45 minutes for cleaner slices. Cut into 16 squares and serve.
Variations & Tips
Nutty Finish: Sprinkle 1/2 cup finely chopped toasted pecans or walnuts over the dulce de leche before baking if you want a little crunch and a flavor that leans even more old-fashioned.
Chocolate Choice: Semisweet chips give a nice balance, but dark chocolate makes these bars a little more grown-up, while milk chocolate turns them sweeter and softer for children and folks with a sweet tooth.
Pan Tip: A metal pan works best here because it helps the cookies stay crisp around the edges and warms the dulce de leche evenly. If you line the pan with parchment, leave a little overhang so you can lift the slab out easily before slicing.
Clean Slices: For tidy bars, chill them well and wipe your knife between cuts. These bars are rich, so small squares are just about perfect for sharing on a tray.
Cookie Swap: If you cannot find plain shortbread cookies, use another sturdy buttery cookie that can hold its shape. Just avoid anything too thin or heavily filled, since the bars need a firm base.