Dulce Leche Bars (Print Version)
Lush creamy bars layered with dulce de leche, thick cream cheese, salty sprinkles, and a crunchy graham bottom.
# Ingredients:
→ Crust
01 -
Spray for nonstick baking, use as much as you need
02 -
140 grams of melted unsalted butter
03 -
2 grams ground cinnamon
04 -
25 grams plain sugar
05 -
270 grams graham cracker crumbs, finely crushed
→ Filling
06 -
200 grams sugar (granulated)
07 -
680 grams cream cheese, softened at room temperature
08 -
120 grams dulce de leche, let it get to room temp
09 -
10 millilitres vanilla extract
10 -
3 eggs, bring them to room temperature
→ Topping and Finishing
11 -
Bit of fleur de sel for a salty touch
12 -
45 millilitres heavy cream, plus more if needed
13 -
180 grams dulce de leche
# Steps:
01 -
Flip the oven on to 175°C. Spray a 33 x 23 x 5 cm pan with nonstick stuff. If you want, line it with foil, then spray that too so cleanup is simple.
02 -
Dump cinnamon, sugar, and graham cracker crumbs in a mixing bowl. Pour melted butter over the crumbs and stir till it all looks damp. Pack this into the bottom of your prepared pan, squishing it down even. Pop it in the oven for about 10 minutes, or till the edges brown up a bit. Let it relax on a rack till totally cool.
03 -
Grab a big bowl and beat the cream cheese and sugar smooth—use a food processor or a mixer. Blend in that dulce de leche so it all turns the same color. Crack in the eggs one at a time, stirring lightly as you go. Splash in vanilla at the end and mix just enough to combine.
04 -
Spread your filling evenly over the cooled crust, push it into the corners. Bake at 175°C till it sets at the edge and only wiggles a little in the center, about 38 minutes. Pull it out and let it cool all the way on a rack.
05 -
In a bowl safe for the microwave, stir 180 grams dulce de leche with 45 ml cream. Heat for 10 seconds at a time, mixing after every zap, till it turns silky. If you want it runnier, add cream little by little.
06 -
Pour that warm topping all over the cheesecake layer, get it to the edges with a spatula. Stick the whole thing in the fridge for at least an hour so the topping firms up and everything gets cold.
07 -
Slice chilled bars into 24 with a super sharp knife, wiping it off after each cut so edges stay neat. Dust with a pinch of fleur de sel right before you put them out to eat.
# Notes:
01 -
Chill bars and slice them with a sharp, warm blade for clean pieces. No worries if the topping's a little lumpy—it’ll still taste just as good.