Easy Mexican Dessert Bars Here!

Mexican dessert bars are a delicious fusion of bold flavor and familiar comfort.

These bars bring together cinnamon warmth, creamy caramel, and hints of chocolate — inspired by flavors found in Mexican sweets like tres leches, churros, and cajeta.

I prefer using sweetened condensed milk, cinnamon, and a light chocolate swirl to give these bars a layered richness.

The crust is soft but firm enough to hold everything together, and the topping bakes to a golden finish.

Whether you’re making them for a potluck or just want something new to try, these dessert bars feel festive, familiar, and fun to make.

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Recipe Overview

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Ingredients

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Tools You’ll Need (with Alternatives in Brackets)

• Mixing bowls (or deep containers)
• 8×8 inch baking pan (or 9×9 for thinner bars)
• Whisk (or fork)
• Measuring cups/spoons (or kitchen scale)
• Parchment paper (or greased foil)
• Oven
• Rubber spatula (or butter knife)

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How to Make Mexican Dessert Bars

This is a simple, layered recipe: press in the crust, pour on the filling, add chocolate, and bake to golden perfection.

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Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a square baking pan with parchment paper for easy removal later.

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Step 2: Make the Crust

In a mixing bowl, stir together flour, brown sugar, salt, and cinnamon. Pour in the melted butter and vanilla, then stir until crumbly.

Reserve about ½ cup of this dough for the topping.

Press the rest evenly into the bottom of your baking pan.

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Step 3: Pre-Bake the Crust

Bake the crust for 10 minutes, then remove from the oven and cool slightly.

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Step 4: Add the Filling

Pour the sweetened condensed milk over the crust, spreading it into the corners.

Sprinkle chocolate chips evenly on top, then crumble the reserved dough over everything.

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Step 5: Bake

Return the pan to the oven and bake for 20–22 minutes, or until the edges are golden and the top is set. The middle may look slightly soft but will firm as it cools.

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Step 6: Cool and Slice

Let the bars cool for 1 hour before slicing. For cleaner edges, chill them for 20 minutes before cutting.

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Decoration & Serving Tips

• Drizzle with extra condensed milk or chocolate sauce
• Dust with cinnamon sugar after baking for a churro-style finish
• Top with toasted coconut or crushed cinnamon cereal
• Serve warm with a scoop of dulce de leche ice cream

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Variations to Try

• Spicy Mexican Bars: Add a pinch of cayenne or chili powder to the filling for a warm kick
• Cajeta Bars: Use Mexican caramel (cajeta) in place of condensed milk
• Chocolate Cinnamon Bars: Add cocoa powder to the crust for a mocha twist
• Coconut Crunch Bars: Sprinkle sweetened shredded coconut on top before baking

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Storing Tips

• Store in an airtight container at room temp for 2–3 days
• Refrigerate up to 5 days
• Freeze (layered between parchment) for up to 1 month

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Extra Tips

• Toast the flour for 3–4 minutes on the stovetop before mixing to add nuttiness
• Let bars rest before slicing to avoid breaking apart
• For gooier texture, reduce baking time by 2 minutes
• Use a sharp knife wiped clean between cuts for neater slices

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Common Mistakes & Fixes

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Let’s Bake and Share These Mexican Dessert Bars

These Mexican dessert bars are loaded with cinnamon warmth, caramel richness, and a touch of chocolate — all layered into one handheld square.

Bake a batch and share the love!