• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes 36 squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® All Purpose Flour
  • ½ tsp baking soda
  • ¾ cup butter, melted
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 10 oz chopped milk chocolate, divided
  • 1 can Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
  • 1 tsp sea salt, divided

Serving Size: 36 squares


Serving Size: 36 squares

  • Preheat oven to 350°F (180°C). Line a 9” (23 cm) square baking pan with parchment paper, overlapping the sides for easy removal.
  • In a medium bowl, combine flour and baking soda.
  • In a large bowl, using an electric mixer, beat butter and sugars until just combined. Add eggs and vanilla and mix until smooth. Add flour and baking soda and mix on low, until dough is formed. Stir in half of chocolate (150 g).
  • Bring caramel flavoured sauce to a boil over medium heat in a medium saucepan. Stir constantly, cook 5 minutes. Remove from heat.
  • Divide dough in half.
  • Press half into prepared pan. Spread thickened caramel flavoured sauce over dough. Sprinkle with ½ tsp (2 mL) sea salt. Drop remaining dough over caramel flavoured sauce and spread until covered.
  • Bake 25-30 minutes or until light golden brown. Melt reserved chocolate (150 g) and pour evenly on top of bars. Sprinkle with remaining ½ tsp (2 mL) sea salt. Let cool. Cut into squares.


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