Chocolate Dulce De Leche Bars

Having started the baking session with scones today, I was still in a bit of a biscuit mood when I started this recipe- a hybrid of a shortbread and scone concept with some cocoa thrown in. I wanted a way to use up the half jar of dulce de leche I still had after making the Squirrel Cake…..

So without further ado…

Could have let it chill a bit more, but it cut pretty well….

Chocolate Dulce De Leche Bars

Mix in a large bowl:

    • 1 cup whole wheat flour
    • 1 cup all purpose flour
    • ½ cup rolled oats
    • ⅔ cup sugar
    • ½ tsp baking soda
    • ½ tsp salt
    • ¼ cup cocoa powder


Cut in with a pastry blender or two knives:

  • ⅔ cup softened butter or vegan replacement

Mix well in another bowl:

  • ½ cup Balkan style yogurt
  • 1 egg
  • 1 tsp vanilla

add to dry ingredients and mix well.

Pour into a greased pan, lined with parchment paper.  Either: a 9×13 pan  or two 8 inch square or round- or whatever you have and spread it evenly.

Bake in a preheated oven at 350F and for about 20 minutes or until toothpick comes out clean.

Remove from oven and spread the ½ jar of dulce de leche ( 225-250 grams)on it- glob it on and wait a minute for it to melt, then spread.


Sprinkle an even layer of chocolate chips on top and return to the oven for about 2 minutes.  Remove and spread the melted chocolate chips , blending with the caramel is ok.

Chill in fridge or freezer until ready to serve . Enjoy!

Two chocolate biscuit bases baking…
225-250 grams of dulce de leche – I had half of this jar remaining and used it all…
Dulce de leche spreads nicely when warmed…
Sprinkling an even layer of chocolate chips and then popping it back in the oven to let them melt- easy icing method especially over the caramel…

Chilled and ready for cutting