Mark these Chocolate Dulce de Leche Bars down on your must-make list! They’re chewy bar cookies filled with delightful coconut, oats, and chocolate chips topped with a rich dulce de leche layer. And the best part? You don’t need a mixer to whip them up, and they freeze beautifully for later enjoyment!

Do you prefer bar cookies over drop cookies? If so, you’re in for a treat! I have a soft spot for any kind of bar cookie—think of my Maple Walnut Bars or Apple Pie Crumble Bars. There are just so many wonderful options!

There’s something undeniably luxurious about the contrasting textures and flavors of a bar cookie, and these Chocolate Dulce de Leche Bars deliver on that promise. Plus, you can throw them together in no time!

What Makes These Bar Cookies Great

• Incredible Flavor – The combination of dulce de leche, oats, and chocolate creates a cookie experience that’s simply irresistible. They’re crispy on the edges and pleasantly chewy in the middle, compelling you to come back for seconds!
• Quick & Easy – No mixer? No problem! You’ll be surprised at how few ingredients you need and how little effort is required.
• Freeze Friendly – Feel free to double the batch! These bars can be frozen for up to two months, making them a convenient treat to have on hand.

Ingredients

• Oats – Old-fashioned rolled oats work best for this recipe.
• Coconut – Use desiccated coconut, finely ground for optimal blending.
• Sugar – Granulated white sugar is all you’ll need.
• Butter – Unsalted butter adds the perfect richness.
• Salt – Regular table salt will do just fine.
• Dulce de leche – This delicious caramel-like spread can easily be found in the supermarket.
• Chocolate chips – Semi-sweet chocolate chips are recommended for balance.

Remember, the full recipe and ingredients can always be found in the recipe card at the end of the post.

Instructions

1. Preheat your oven – Set the oven to 350°F. Prepare a greased 8 x 8 inch baking dish by lining it with parchment paper.
2. Mix base ingredients – In a large mixing bowl, combine the oats, coconut, sugar, melted butter, and salt. Stir until everything is well integrated and resembles a crumbly texture.
3. Layer the mixture – Press the oat mixture firmly into the prepared baking dish, reserving about 1/4 cup for the topping. Pour the chocolate chips over this layer, followed by dollops of dulce de leche. Finish with the reserved oat mixture and a sprinkle of the remaining chocolate chips.
4. Bake – Bake for about 30 minutes in the preheated oven until the edges are golden brown. Remove and let cool on a wire rack.
5. Cool and slice – Allow the bars to cool completely before cutting them into squares or rectangles.

Recipe Notes

• Ensure that you press the cookie base firmly into the baking pan; otherwise, they may crumble when cut.
• The cookies are done when they’re golden brown around the edges but still soft in the center.
• These bars will firm up as they cool; please let them cool completely before cutting. This step is crucial to prevent them from breaking apart!

Substitutions

• Oats – Old-fashioned oats work wonderfully, but you can substitute quick oats or even steel-cut oats.
• Coconut – While I usually opt for desiccated coconut, shredded coconut can also work in this recipe.
• Dulce de leche – Store-bought dulce de leche is a classic option. As an alternative, you can use sweetened condensed milk, which will yield a slightly different flavor but remain delicious.
• Chocolate chips – I prefer semi-sweet chocolate chips, but milk or white chocolate chips could add a delightful twist.

A Quick Guide to Oats

• Old-Fashioned Oats – These are flaked and great for both oatmeal and baking, providing the best texture.
• Quick-Cooking Oats – They’re pre-cooked and cut thinner to speed up cooking time.
• Instant Oats – Similar to quick-cooking oats but thinner for even faster cooking.
• Steel Cut Oats – These are not rolled but cut with a blade, resulting in a chewier texture and longer cooking time.

Storage Instructions

• Refrigeration – Store the dulce de leche bars in an airtight container in the fridge for up to 5 days.
• Freezer – Alternatively, these bars can be frozen in a freezer-safe container. Just ensure they have completely cooled down first, and layer parchment paper in between to prevent sticking.
• Gift or Tray – These bars make excellent gifts or additions to cookie trays, just remember to inform the recipient about refrigeration.

Frequently Asked Questions