Caramel Chocolate Bar

Caramel Chocolate Bars are indulgent layered treats that feature a buttery shortbread base, a smooth and chewy caramel filling, and a rich chocolate topping. These bars are the perfect blend of sweetness and texture, making them a luxurious addition to dessert tables, gift boxes, or holiday trays.

Why You’ll Love This Recipe

These bars offer a delicious trio of flavors: a crisp, buttery base, a soft and sweet caramel center, and a silky chocolate layer. They are easy to prepare ahead of time and slice beautifully, making them ideal for entertaining or portioning into treats for friends and family.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (softened, for both crust and caramel)
• Granulated sugar
• Sweetened condensed milk
• Brown sugar
• Light corn syrup or golden syrup
• Salt
• Semi-sweet or dark chocolate (chopped or chips)
• Heavy cream (optional, for smoother chocolate topping)

directions

1. Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
2. For the base, mix flour, sugar, and softened butter until a dough forms.
3. Press the dough evenly into the bottom of the pan and bake for 15–18 minutes, or until lightly golden. Let cool.
4. In a saucepan, combine sweetened condensed milk, brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly until thickened and golden, about 8–10 minutes.
5. Pour the hot caramel over the cooled crust. Let it set at room temperature or refrigerate until firm.
6. Melt the chocolate (with optional cream for a ganache-style topping) and spread evenly over the caramel layer.
7. Chill until the chocolate is set, then slice into bars with a sharp knife.

Servings and timing

Makes 16 bars. Preparation time is 25 minutes, baking time is 15–18 minutes, plus 1 hour for chilling.

Variations

• Salted Caramel: Sprinkle flaked sea salt on top of the chocolate before it sets.
• Nutty Layer: Add chopped pecans or almonds between the caramel and chocolate.
• White Chocolate Version: Use white chocolate for a different flavor profile.
• Gluten-Free: Substitute the flour with a 1:1 gluten-free baking mix.

storage/reheating

Store bars in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature before serving for best texture. Bars can be frozen for up to 1 month. Do not reheat, as the chocolate and caramel layers may melt or separate.

FAQs

Can I use store-bought caramel?

Yes, but homemade caramel offers better texture and flavor. If using jarred caramel, warm and thicken it slightly before spreading.

How do I keep the chocolate from cracking when slicing?

Score the chocolate gently before it’s fully set, or use a sharp knife warmed in hot water.

Can I double the recipe?

Yes, use a 9×13 inch pan and adjust baking and cooking times slightly.

What chocolate works best?

High-quality semi-sweet or dark chocolate bars or chips are ideal for a smooth, glossy top.

Can I add a flavor extract to the caramel?

Yes, vanilla or almond extract can enhance the flavor.

Is this dessert very sweet?

Yes, it’s rich and sweet, best served in small squares.

Can I make this without corn syrup?

You can use golden syrup or honey, though consistency and flavor may vary slightly.

How long does it take the caramel to set?

Usually 30–45 minutes at room temperature, or 20 minutes in the fridge.

Can I use a different crust?

Yes, try a cookie crust or chocolate shortbread base for variation.

Do I need to stir the caramel constantly?

Yes, constant stirring prevents burning and ensures a smooth texture.

Conclusion

Caramel Chocolate Bars are a decadent, layered dessert that offers a satisfying blend of crisp, chewy, and creamy textures. Whether served at a gathering or enjoyed with a cup of coffee, these bars bring a touch of elegance and indulgence to any occasion. They’re a reliable crowd-pleaser and a joy to make.

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