Recipe

Tangy Dulce de Leche Swirl Bars

Buttery shortbread, a salty dulce de leche swirl, and a punchy citrus layer that keeps every bite sweet but never sleepy.

By Matt Campbell

•

4.8

Golden dulce de leche swirl bars on a parchment-lined baking sheet with visible citrus ripples and flaky sea salt

Jump to Recipe

Dulce de leche is usually the cozy sweater of desserts: warm, mellow, caramel-y, and very content to just sit there and be sweet. I love that. But sometimes you want the same comfort with a little sparkle. That is where this recipe lives.

These Tangy and Bright Dulce de Leche Swirl Bars do the best kind of balancing act. You get a buttery shortbread base, a thick swirl of dulce de leche, and a citrus layer that wakes up the whole pan. Think key lime bar energy, but with a caramel hug.

Bonus: we are not making dulce de leche from scratch here. Store-bought is totally welcome. We are here for great results, not unnecessary drama.

A single dulce de leche swirl bar held in a hand, showing the shortbread base and glossy citrus layer

Why It Works

Sweet plus tangy equals addictive. Citrus cuts through the richness so the bars taste bright, not heavy.
Two textures that matter. Crisp, buttery shortbread on the bottom and a creamy, gooey top that sets cleanly for easy slicing.
Big flavor from accessible ingredients. Jarred dulce de leche, basic pantry staples, and fresh lime or lemon do the work.
Make-ahead friendly. The chill time is doing you a favor. These slice better and taste even better after a rest.

Pairs Well With

Cold brew or iced coffee
A bowl of fresh berries
Hot tea with lemon
Vanilla ice cream

Storage Tips

How to Store These Bars

Refrigerator: Store sliced bars in an airtight container for up to 5 days. Put parchment between layers to keep the tops pretty.
Freezer: Freeze (sliced) for up to 2 months. Wrap each bar in parchment, then seal in a freezer bag. Thaw overnight in the fridge.
Best texture tip: Serve cold for the cleanest slices, or let sit at room temp for 10 minutes if you like a softer bite.

Common Questions

Is dulce de leche the same as caramel?

Not exactly. Dulce de leche is typically made by slowly cooking sweetened milk until it turns thick and caramel-colored. Caramel is made by heating sugar. They taste similar, but dulce de leche has a milkier, rounder flavor.

Can I use lemon instead of lime?

Absolutely. Lime gives a punchy, almost tropical vibe. Lemon is a little softer and more classic. Use whichever you have.

Do I have to use fresh citrus juice?

Fresh is strongly recommended here because the citrus is the whole bright idea. Bottled juice can taste flat or slightly bitter in baked desserts.

My citrus layer looks a little lumpy. Did I mess up?

Probably not. Lumps usually mean the eggs started to set before they were fully mixed. Next time, whisk sugar and eggs until very smooth, then add citrus, then flour. You can also strain the mixture through a fine-mesh sieve before pouring.

How do I know the bars are done?

The center should look set and mostly matte, not wet or sloshy when you gently nudge the pan. The edges may look slightly puffed. A small jiggle in the very center is fine. If you like numbers, aim for about 170°F to 175°F in the center. The bars finish setting as they cool and chill.

Can I make this gluten-free?

You can try a 1:1 gluten-free flour blend in both the shortbread and the citrus layer. The shortbread may be a touch more delicate, so chill the bars well before slicing.

Can I bake this in a glass pan?

You can, but glass usually bakes a little differently. Start checking a few minutes later, and keep an eye on the edges so they do not overbrown.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x9-inch metal baking pan
Parchment paper
Mixing bowls
Whisk
Rubber spatula
Microplane or fine grater (for zest)
Citrus juicer (optional but nice)
Measuring cups and spoons

I started making these when I realized my sweet tooth has a short attention span. I want the cozy caramel thing, but I also want a bite that snaps me back to life. The first time I swirled dulce de leche into a citrus bar base, I fully expected chaos. Instead, it was that rare kind of kitchen accident that makes you stop and do the quiet nod like, yes, we are doing this again.

Now it is my go-to when I need a dessert that feels a little special but still weeknight-manageable. It is bright, buttery, and just messy enough in the swirl to look like you meant to be artistic.

Tangy Dulce de Leche Swirl Bars

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 1 hour 30 minutes (plus chilling)

Servings 16 bars

Ingredients

For the shortbread base
1 cup (226g) unsalted butter, melted and slightly cooled
1/2 cup (100g) granulated sugar
1/2 teaspoon fine salt
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
For the tangy citrus layer
1 cup (200g) granulated sugar
2 tablespoons finely grated lime zest (about 3 to 4 limes), measured, or lemon zest
3 large eggs
3/4 cup (180ml) fresh lime juice or lemon juice
1/4 cup (30g) all-purpose flour
1/4 teaspoon fine salt
For the dulce de leche swirl
1/2 cup dulce de leche (about 150 to 160g)
1 to 2 tablespoons heavy cream or milk (only if needed to loosen)
To finish (optional but excellent)
Flaky sea salt
Extra lime or lemon zest

Instructions

Prep the pan. Heat oven to 350°F. Line a 9x9-inch metal pan with parchment, leaving overhang on two sides for easy lifting.
Make the shortbread base. In a bowl, whisk melted butter, sugar, salt, and vanilla until smooth. Add flour and stir until you have a thick, sandy dough. Press firmly into the pan in an even layer. Dock with a fork a few times.
Bake the crust. Bake for 16 to 18 minutes until lightly golden at the edges and set across the top.
Mix the citrus layer. While crust bakes, rub the measured zest into the sugar with your fingertips for 20 seconds to release the oils. Whisk in eggs until very smooth. Whisk in citrus juice. Sprinkle in flour and salt and whisk until fully combined. If you want a super silky top, strain through a fine-mesh sieve.
Loosen the dulce de leche (do not skip if yours is thick). Warm it in the microwave for 10 to 15 seconds and stir. You want it loose enough to dollop, not a stiff paste. If it is still too thick to swirl, stir in 1 tablespoon cream or milk at a time until it relaxes.
Assemble. Pour citrus mixture over the warm crust. Dollop dulce de leche over the top in small spoonfuls. Use a butter knife or skewer to swirl with just 3 to 4 gentle passes. Do not fully mix. Keeping the dulce de leche loose and the swirls minimal helps it stay near the top instead of sinking.
Bake again. Bake for 16 to 20 minutes until the center is set and mostly matte, not wet. A slight jiggle is fine.
Cool and chill. Cool at room temp for 30 minutes, then refrigerate at least 3 hours (overnight is even better) for clean slicing.
Slice and finish. Lift out using parchment. Slice into 16 squares. Sprinkle with flaky salt and extra zest if you want that sweet-salty pop.

Chaotic-but-helpful tip: For bakery-neat bars, wipe your knife between cuts and chill the pan again for 10 minutes if things start to smear.

Nutrition information is estimated.

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