Dulce Leche Squares (Printable Version)
Silky bars with a caramel hug, creamy cheese, a crunchy crust, and a pop of salt in every nibble.
# What You'll Need:
→ Crust
01 -
Baking spray (for pan)
02 -
10 tablespoons unsalted butter, melted
03 -
1/2 teaspoon ground cinnamon
04 -
2 tablespoons white sugar
05 -
2 1/4 cups graham cracker crumbs, crushed fine
→ Filling
06 -
3 eggs, at room temperature
07 -
2 teaspoons vanilla extract
08 -
1 cup white sugar
09 -
24 ounces cream cheese, let sit out to soften
10 -
1/2 cup dulce de leche, at room temp
→ Topping and Finishing
11 -
Fleur de sel, for a light sprinkle
12 -
Extra heavy cream if needed
13 -
3 tablespoons heavy cream
14 -
2/3 cup dulce de leche
# Step-by-Step Guide:
01 -
Grab a big, sharp knife to cut your chilled bars into 24 squares. If you clean the blade between each cut, you’ll get nice tidy edges. Dust a touch of fleur de sel on each one right before you dig in.
02 -
After your cheesecake layer is cool, pour that glossy topping all over. Smooth it out with a spatula, making sure it gets to the edges. Pop the whole pan in the fridge for at least an hour—the topping should feel set when you poke it.
03 -
Toss the dulce de leche and 3 tablespoons of heavy cream in a microwave-safe bowl. Warm in quick 10-second bursts, giving it a stir each time, till it's silky and easy to pour. If it’s too thick, just stir in a little more cream—just a spoonful at a time—so it flows but doesn’t run wild.
04 -
Gently spoon that dreamy batter over your cooled crust, then spread it out so it hits every corner. Slide the pan in a hot 350°F oven for about 38 minutes. The sides should puff and crack a bit, the middle will jiggle just a little. Pull it out, set on a rack, and let it cool off fully.
05 -
With a mixer or in a food processor, whip together the cream cheese and sugar until it’s super creamy. Scrape the bowl as you go. Blend in the dulce de leche until it all looks one color. Crack in the eggs one by one, mixing gently each time. Last, stir in the vanilla until just mixed—don’t overdo it.
06 -
Mix your graham cracker crumbs, sugar, and cinnamon in a bowl. Pour in the melted butter and keep mixing till it’s like wet sand. Dump the mixture in your prepared pan and press it out firmly and evenly. Bake around 10 minutes, just until the corners start to brown. Take it out and let the whole pan cool on a rack.
07 -
Turn your oven to 350°F. Spray a 13 x 9-inch pan with nonstick spray. If you want easy cleanup, line it with foil then spray again, making sure you cover the foil well so you’ll have no sticking issues.
# Additional Notes:
01 -
Want neat pieces? Chill your bars first and cut with a warm, sharp knife. Little lumps in the topping won’t matter once you bite in—the taste and texture stay awesome.