Dulce de Leche Chocolate Bars
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.
Equipment
- Medium bowl
- Spoon or spatula
- Paring knife
- Heatproof bowl
- Microwave or bain-marie
Ingredients
- 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.
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