Chocolate Caramel Bars are a decadent dessert featuring layers of buttery shortbread, smooth caramel, and rich chocolate. These bars are the perfect balance of sweet and salty, making them an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Three delicious layers of flavor and texture
- A homemade version of Twix bars
- Great for holidays, parties, or gifting
- Easy to make with simple ingredients
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Butter
- Sugar
- All-purpose flour
- Sweetened condensed milk
- Brown sugar
- Heavy cream
- Corn syrup
- Chocolate chips
- Vanilla extract
- Salt
Directions
- Make the Shortbread Layer: Preheat oven to 350°F (175°C). Mix butter, sugar, and flour to form a dough. Press into a lined baking dish and bake for 20 minutes.
- Prepare the Caramel: In a saucepan, heat sweetened condensed milk, brown sugar, heavy cream, corn syrup, and butter. Stir continuously until thick and golden brown.
- Layer the Caramel: Pour the caramel over the baked shortbread and let it cool completely.
- Melt the Chocolate: Heat chocolate chips until smooth, then spread over the caramel layer.
- Chill and Slice: Refrigerate for at least 2 hours before cutting into bars.
Servings and Timing
- Servings: 12-16 bars
- Prep time: 20 minutes
- Cook time: 20 minutes
- Chill time: 2 hours
Variations
- Nutty Addition: Sprinkle chopped nuts over the caramel before adding chocolate.
- Dark Chocolate Version: Use dark chocolate for a richer taste.
- Salted Caramel Bars: Sprinkle sea salt on top for a sweet-salty balance.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for 3 days or in the fridge for up to a week.
- Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use store-bought caramel?
Yes, but homemade caramel gives the best flavor.
How do I prevent the chocolate from cracking?
Let the caramel cool before adding melted chocolate and slice at room temperature.
Can I use a different type of chocolate?
Yes, milk, dark, or even white chocolate can be used.
Why is my caramel too hard?
Overcooking caramel can make it too firm. Remove from heat as soon as it thickens.
Can I double the recipe?
Yes, just use a larger pan and adjust baking time slightly.
Do these bars need to be refrigerated?
Not necessarily, but refrigeration helps them stay firm.
Can I make these gluten-free?
Use a gluten-free flour blend for the shortbread layer.
What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between cuts.
Can I add peanut butter?
Yes, mix peanut butter into the caramel for a delicious twist.
How long do they last?
Stored properly, they last up to a week in the fridge or 3 months in the freezer.
Conclusion
Chocolate Caramel Bars are a delightful, rich treat with layers of buttery shortbread, creamy caramel, and smooth chocolate. Whether for a gathering or personal indulgence, they are sure to impress.
I will continue with the remaining recipes in the next response. Let me know if you’d like any modifications.
You said:
ChatGPT said:
Fudgy Chocolate Brownies
Short Description
Fudgy Chocolate Brownies are rich, dense, and packed with deep chocolate flavor. With a crackly top and a moist, gooey center, these homemade brownies are perfect for any chocolate lover.
Why You’ll Love This Recipe
- Deep, intense chocolate flavor
- Moist and fudgy texture
- Easy to make with simple ingredients
- Better than store-bought brownie mixes
- Perfect for any occasion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Dark or semi-sweet chocolate (melted)
Directions
- Preheat oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
- Melt butter and chocolate. Stir until smooth and let it cool slightly.
- Whisk eggs and sugar. Beat until the mixture is light and fluffy. Add vanilla extract.
- Combine wet and dry ingredients. Sift in cocoa powder, flour, baking powder, and salt. Mix gently.
- Pour batter into pan. Spread evenly and smooth the top.
- Bake for 25-30 minutes. Check with a toothpick—it should come out with a few moist crumbs.
- Cool and slice. Let brownies cool completely before cutting for the best texture.
Servings and Timing
- Servings: 12 brownies
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Nutty Brownies: Add chopped walnuts or pecans for crunch.
- Double Chocolate: Stir in chocolate chips for extra richness.
- Peanut Butter Swirl: Swirl peanut butter into the batter before baking.
- Espresso Brownies: Add espresso powder to enhance the chocolate flavor.
Storage/Reheating
- Storage: Keep brownies in an airtight container at room temperature for up to 4 days.
- Refrigeration: Store in the fridge for up to a week.
- Freezing: Freeze for up to 3 months; thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
How do I get a fudgier brownie texture?
Use more butter and less flour, and avoid overbaking.
Can I use cocoa powder instead of melted chocolate?
Yes, but melted chocolate gives a richer, denser texture.
How do I get the crackly top?
Whisking sugar and eggs well before adding other ingredients helps create the signature crackly top.
Can I add frosting?
Yes, a chocolate ganache or cream cheese frosting works well.
Why did my brownies turn out cakey?
Too much flour or overbaking can result in a cakier texture.
Can I use oil instead of butter?
Yes, but butter gives a better flavor and texture.
What’s the best pan size for brownies?
An 8×8-inch or 9×9-inch pan works best.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
How do I cut clean brownie squares?
Use a sharp knife, clean it between cuts, and chill the brownies before slicing.
Can I add mix-ins like candy or caramel?
Absolutely! Swirl in caramel or add chopped candy for extra indulgence.
Conclusion
These Fudgy Chocolate Brownies are rich, decadent, and easy to make. With a moist, gooey center and a perfect crackly top, they’re a chocolate lover’s dream. Enjoy them as a dessert, snack, or treat for any occasion.
Chocolate Caramel Bars
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 1 hour 30 minutes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent chocolate caramel bars have a crunchy, nutty base, a gooey caramel center, and a rich chocolate topping. Perfect for satisfying your sweet tooth!
Ingredients
For the crust:
- 1 1/2 cups crushed graham crackers
- 1/2 cup chopped nuts (pecans or peanuts)
- 1/2 cup melted butter
- 1/4 cup brown sugar
For the caramel layer:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
For the chocolate topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butterscotch chips (optional)
- 1/4 cup chopped nuts or toffee bits for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- Prepare the crust: In a bowl, mix graham cracker crumbs, chopped nuts, melted butter, and brown sugar. Press into the prepared pan. Bake for 10 minutes, then let cool.
- Make the caramel: In a saucepan over medium heat, melt butter, brown sugar, sweetened condensed milk, and corn syrup, stirring constantly. Bring to a gentle boil and cook for 5-7 minutes, until thickened. Remove from heat and stir in vanilla extract.
- Pour the caramel mixture over the cooled crust. Let it set for 15 minutes.
- Melt the chocolate: In a microwave-safe bowl, melt chocolate chips and butterscotch chips in 30-second intervals, stirring until smooth. Spread evenly over the caramel layer.
- Sprinkle with chopped nuts or toffee bits and refrigerate for at least 1 hour until firm.
- Cut into bars and enjoy!
Notes
- Use dark chocolate chips for a richer flavor.
- To make cutting easier, run your knife under warm water before slicing.
- Store leftovers in an airtight container in the fridge for up to 1 week.
Your email address will not be published. Required fields are marked *