Instant Pot Dulce de Leche Chocolate Bars

Name: Instant Pot Dulce de Leche Chocolate Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup (100 g) graham cracker crumbs, finely crushed (about 8 full crackers); 4 tablespoons (57 g) unsalted butter, melted; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) kosher salt; 6 ounces (170 g) semi-sweet or dark chocolate, chopped or chips; 3 tablespoons (43 g) unsalted butter; ⅓ cup (32 g) unsweetened cocoa powder; ½ cup (100 g) granulated sugar; 1 large egg; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1½ g) kosher salt; 1 cup (320 g) dulce de leche; 6 ounces (170 g) semi-sweet or dark chocolate, chopped or chips; 2 tablespoons (28 g) unsalted butter; ¼ cup (24 g) unsweetened cocoa powder; ⅓ cup (65 g) granulated sugar; 1 large egg; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1½ g) kosher salt

From the MyKitchenBank Kitchen

Rich, fudgy chocolate bars with a creamy dulce de leche layer in the middle, made using your Instant Pot as a water bath for foolproof cooking. A Latin American-inspired no-fuss dessert that delivers café-quality results with minimal effort. The graham cracker crust provides structure and texture, while the two chocolate layers sandwich the silky caramel filling.

Prep: 15 min
Cook: 30 min
Wait: 45 min
Total: 1 hr 30 min
Makes: 16 bars (one 8×8-inch pan)

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Ingredients

16 servings

1 cup (100 g) graham cracker crumbs, finely crushed (about 8 full crackers)
4 tablespoons (57 g) unsalted butter, melted
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) kosher salt
6 ounces (170 g) semi-sweet or dark chocolate, chopped or chips
3 tablespoons (43 g) unsalted butter
⅓ cup (32 g) unsweetened cocoa powder
½ cup (100 g) granulated sugar
1 large egg
½ teaspoon (2.5 ml) vanilla extract
¼ teaspoon (1.5 g) kosher salt
1 cup (320 g) dulce de leche
6 ounces (170 g) semi-sweet or dark chocolate, chopped or chips
2 tablespoons (28 g) unsalted butter
¼ cup (24 g) unsweetened cocoa powder
⅓ cup (65 g) granulated sugar
1 large egg
½ teaspoon (2.5 ml) vanilla extract
¼ teaspoon (1.5 g) kosher salt

Equipment (8)

Instant Pot (6-quart or larger)
8×8-inch (20×20 cm) baking pan
Parchment paper
Medium mixing bowl
Small saucepan
Whisk or spoon
Measuring cups and spoons
Trivet (comes with Instant Pot)

Steps

Before you start

Preheat your Instant Pot on the sauté setting (no water yet) to ensure it's working
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy removal
Have all ingredients measured and ready before you begin

1
Prepare the crust
- Mix graham cracker crumbs, melted butter, sugar, and salt in a small bowl until the mixture resembles wet sand.
- Press firmly into the bottom of your parchment-lined 8×8-inch (20×20 cm) baking pan, creating an even layer.
- Set aside.
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Ready when: Crust is evenly compacted across the pan bottom
Tip: Press with the bottom of a measuring cup for a level surface that won't crumble
2
Make bottom chocolate layer
- In a small saucepan over low heat, combine the 6 ounces (170 g) chocolate and 3 tablespoons (43 g) butter.
- Stir frequently until melted and smooth, about 2 minutes.
- Remove from heat.
- In a medium bowl, whisk together cocoa powder, sugar, salt, and vanilla extract.
- Add the egg and stir well.
- Pour the melted chocolate into the egg mixture and fold gently with a spatula until fully combined and smooth.
- Pour over the crust and spread evenly.
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Ready when: Chocolate is fully melted and the batter is smooth with no streaks
Tip: Fold the hot chocolate in slowly to avoid cooking the egg; the residual heat will cook it fully during steaming
3
Add dulce de leche layer
- Spoon the dulce de leche over the bottom chocolate layer in small dollops, then gently spread with an offset spatula or knife into an even layer, taking care not to swirl the two layers together.
- A marbled effect is fine, but try to keep most of the dulce de leche distinct.
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Ready when: Dulce de leche is spread in a thin, even layer across the entire pan
Tip: Use a warm, damp offset spatula to spread the dulce de leche smoothly without disrupting the layer below
4
Make top chocolate layer
- In a small saucepan over low heat, combine the 6 ounces (170 g) chocolate and 2 tablespoons (28 g) butter.
- Stir frequently until melted and smooth, about 2 minutes.
- Remove from heat.
- In a medium bowl, whisk together cocoa powder, sugar, salt, and vanilla extract.
- Add the egg and stir well.
- Pour the melted chocolate into the egg mixture and fold gently with a spatula until fully combined and smooth.
- Carefully pour over the dulce de leche layer and spread evenly with an offset spatula.
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Ready when: Top layer is smooth and level
Tip: Work gently when spreading to avoid disturbing the dulce de leche layer underneath
5
Set up Instant Pot water bath
- Add 1 cup (240 ml) of water to your Instant Pot and insert the trivet.
- Fold the parchment paper flaps down so they don't hang over the edges of the pan.
- Carefully place the baking pan on top of the trivet.
- The parchment handles should fold down inside the pan.
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Ready when: Pan is level and secure on the trivet with water in the pot
Tip: Do not let the parchment paper hang over the sides—it can dip into the water or prevent the lid from sealing properly
6
Cook in Instant Pot
- Close the Instant Pot lid and set the vent to sealing.
- Cook on high pressure for 30 minutes.
- When the cooking time ends, allow the pot to naturally release pressure for 10 minutes.
- Then carefully turn the vent to venting to release any remaining steam.
- Open the lid away from you, tilting it to avoid condensation dripping onto the bars.
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Ready when: A toothpick inserted into the center comes out with a few moist crumbs (not wet batter); the top should look slightly set but may still jiggle slightly
Tip: Do not skip the natural release—it prevents the bars from deflating and keeps them fudgy rather than dry. They will firm up as they cool
7
Cool and set
- Carefully remove the hot baking pan from the Instant Pot using the parchment handles.
- Place on a cooling rack or countertop for at least 5 minutes to allow the residual heat to set the structure.
- The bars will still be very soft; this is normal.
- Once cooled to room temperature (about 30 minutes), refrigerate uncovered for at least 2 hours until completely firm before cutting.
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Ready when: Bars are firm to the touch and no longer warm; the dulce de leche layer is no longer soft or runny
Tip: Chilling is essential—warm bars will be impossible to cut cleanly. For best results, chill overnight
8
Cut and serve
- Use the parchment handles to lift the entire block onto a cutting board.
- Use a sharp knife dipped in warm water and wiped clean between cuts to slice the bars into 16 pieces (4 rows × 4 columns).
- Wipe the knife frequently for clean edges.
- Serve at room temperature or chilled.
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Ready when: Bars are cut into even squares with clean edges
Tip: A hot, wet knife makes cutting significantly easier and produces the cleanest results. Work quickly before the bars warm up

Good to know

Tips

The Instant Pot's steam environment creates perfectly fudgy, underoverbaked-looking bars without the risk of raw egg. The 160°F (71°C) internal temperature is achieved through the gentle, even heat and extended cooking time.
If you don't have an Instant Pot, you can bake these in a traditional water bath: pour the assembled bars into a 8×8-inch pan, place it in a larger roasting pan, and add hot water until it reaches halfway up the sides of the baking pan. Bake at 325°F (163°C) for 25–28 minutes until a toothpick comes out with moist crumbs.
Dulce de leche is available canned in most supermarkets, typically in the Hispanic or baking aisle. If you can't find it, you can make it by simmering a sealed, unopened can of sweetened condensed milk in boiling water for 2–3 hours (keep it submerged), then cooling completely before opening—but this is time-consuming.
For extra richness, sprinkle a pinch of fleur de sel over the top layer just before pressing it smooth. The salt enhances both the chocolate and the caramel notes.

Make ahead

Prepare the unbaked pan through step 4. Cover tightly with plastic wrap and refrigerate for up to 24 hours before proceeding with the water bath. This actually improves flavor as the dulce de leche soaks into the chocolate slightly. Add 2–3 minutes to the cooking time if baking directly from chilled.

Storage & reheating

Room temperature (up to 2 days in an airtight container, though they are best consumed within 24 hours when still fudgy). Refrigerator (up to 5 days in an airtight container). Freezer (up to 2 months; thaw in the refrigerator for 2–3 hours or at room temperature for 30 minutes before serving). Reheat chilled bars in a microwave for 10–15 seconds per bar just before serving if you prefer them warm and fudgy.

Substitutions

dulce de leche → cajeta (Mexican goat's milk caramel) or homemade caramel sauce. Cajeta will add a subtle tanginess; homemade caramel may be thinner—use less and spread more carefully
graham cracker crumbs → digestive biscuit crumbs or vanilla wafer crumbs. Use the same weight; digestive biscuits will create a slightly earthier flavor
semi-sweet or dark chocolate → milk chocolate or a 50/50 mix of semi-sweet and white chocolate. Milk chocolate will make the bars sweeter; white chocolate creates a different flavor profile but the structure will be identical
large egg → ⅓ cup (80 ml) unsweetened applesauce mixed with 1 tablespoon (8 g) cornstarch. Use the same mixture for the top layer if making egg-free; the bars will be slightly less fudgy but still tender