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Salted Dulce de Leche Chocolate Chip Cookie Bars

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  • Prep 20 min
  • Total 2 hr 50 min
  • Servings 25
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I love dipping chocolate chip cookies in dulce de leche! This recipe brings those flavors together in a sweet and salty cookie bar.
By Ericka Sanchez
Updated Oct 23, 2023
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What is cajeta?

Cajeta is made with goat’s milk. The flavor is a bit more complex than dulce de leche. Cajeta can be found in Latin supermarkets–jarred or in plastic, squeezable bottles.

Can I use milk chocolate chips instead of semisweet chocolate chips for the topping?

Yes, you can use milk chocolate chips if you prefer a sweeter flavor. The choice between darker semisweet chocolate and milk chocolate is a matter of personal preference, so feel free to make that substitution.

Any tips for bringing out the complex flavors?

For a finishing touch, sprinkle sea salt on top.

Ingredients

Cookie Base

Toppings

  • 1/3 cup dulce de leche or cajeta
  • 1/4 cup semisweet chocolate chips
  • 1/4 teaspoon coarse sea salt
  • Pecan halves, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • 2
    In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
  • 3
    Place dulce de leche or cajeta in a microwave-safe bowl. Microwave for 30 seconds to a smooth, spreadable consistency. Spread over warm cookie base.
  • 4
    In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Sprinkle salt over bar and top with pecans if desired. Refrigerate about 2 hours or until set.
  • 5
    Cut into 5 rows by 5 rows. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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