Dulce de Leche Chocolate Bars

Homemade chocolate bars are having a moment, and it’s easy to see why. A few simple layers can turn into something that feels far more special than the effort involved. These Prune and Dulce de Leche Chocolate Bars from Jaine Mackievicz combine a pressed layer of California Prunes with creamy dulce de leche, dark chocolate and flaky sea salt. The result is rich, chewy, creamy and crisp all at once.

A Sweet Combination With Brazilian Inspiration

Prunes and dulce de leche are a beloved pairing in Brazil, and this recipe gives that classic combination a modern chocolate-bar treatment.

The California Prunes form a soft, naturally sticky base that helps hold the layers together while adding fruity contrast to the richness of the dulce de leche. Dark chocolate brings a bittersweet edge, and flaky sea salt keeps all that sweetness in balance.

These Dulce de Leche Chocolate Bars are Easier Than They Look

Despite the polished result, these bars are very straightforward to assemble. Press the prunes into an even layer, spread over the dulce de leche, add melted chocolate and finish with salt.

After a short chill, the slab can be lifted from the pan and sliced into neat squares. For especially clean cuts, warm the knife in hot water and wipe it dry between slices.

Keep the dulce de leche chocolate bars refrigerated and serve them chilled for the best contrast between the firm chocolate topping and soft, chewy layers underneath.Slice them into bars, keep them chilled and watch them disappear.

Dulce de Leche Chocolate Bars

Jaine Mackievicz

Homemade chocolate bars are having a moment, and rightfully so; they are easy to make and endlessly customizable. This version celebrates one of Brazil’s most beloved flavor combinations, pairing creamy dulce de leche and prunes. Thanks to their fiber-rich, naturally sticky texture, the prunes work wonderfully here, holding the layers together while adding a fruity contrast to the dulce de leche and dark chocolate. They also make these bars feel a little more nourishing, as prunes are naturally nutrient-dense. Together with dulce de leche, which adds a touch of protein beneath all that creamy sweetness, this is a treat that feels indulgent and satisfying, while still feeling like something good for you.

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Chill Time 15 minutes mins

Course Dessert, Snack

Cuisine American, Brazilian

Servings 16 servings

Calories 82 kcal

Equipment

• Medium bowl
• Spoon or spatula
• Paring knife
• Heatproof bowl
• Microwave or bain-marie

Ingredients

  

1x2x3x

• 2 packed cups California Prunes 320 g
• 1 cup creamy canned dulce de leche 300 g
• 1 1/4 cups dark chocolate chips or chopped dark chocolate ideally at least 70% cocoa | 200 g
• 1 TBSP flaky sea salt 9 g

Instructions

 

• Line a 9 x 13-inch pan with parchment paper, leaving some overhang on the sides to help lift the bars later. Arrange the prunes evenly over the parchment, then cover them with a second sheet of parchment. Using a rolling pin or the bottom of a sturdy glass, press the prunes into an even, compact layer that covers the base of the pan.
• Spoon the dulce de leche over the prune layer and spread it evenly with an offset spatula or the back of a spoon.
• Place the chocolate in a microwave-safe bowl and melt in 30-second intervals, stirring between each one, until mostly melted. Stop while a few small pieces of chocolate are still visible and stir until the residual heat melts them completely.
• Pour the melted chocolate over the dulce de leche and spread it into an even layer. Sprinkle evenly with flaky sea salt.
• Refrigerate for 30 to 45 minutes, or until the chocolate is set. Lift the slab from the pan and cut into 16 pieces with a large chef’s knife. For cleaner cuts, dip the blade in hot water and wipe it dry between slices.

Notes

Store in an airtight container in the refrigerator for up to 1 week.

Notes
For dulce de leche, use the thick, spoonable canned kind. In most grocery stores, it usually sits near the sweetened condensed milk; Latin markets are also a good place to look.
Start with 1 tablespoon flaky sea salt. It may sound like a lot, but it is the right amount to offset the sweetness of the dulce de leche. Add more if you want a sharper contrast.

Nutrition

Serving: 1portionCalories: 82kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 439mgPotassium: 99mgFiber: 1gSugar: 3gVitamin A: 6IUVitamin C: 0.001mgCalcium: 10mgIron: 2mg

Keyword dulce de leche, homemade chocolate bars

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