Description
Indulge in these decadent Chocolate Caramel Bars! Featuring a buttery biscuit base, a gooey caramel layer, and a rich chocolate topping, these bars are the ultimate sweet treat for any occasion. Perfect for parties, holiday gatherings, or simply satisfying your sweet tooth.
Ingredients
Units
Scale
For the Base:
- 1 cup (120g) crushed graham crackers or digestive biscuits
- 1/2 cup (113g) unsalted butter, melted
- 2 tablespoons sugar
For the Caramel Layer:
- 1 can (14 oz/397g) sweetened condensed milk
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) light brown sugar
- 2 tablespoons golden syrup or corn syrup
For the Chocolate Topping:
- 1 cup (175g) semisweet or milk chocolate chips
- 2 tablespoons heavy cream (optional, for a softer toppin
Instructions
- Prepare the Base:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix crushed graham crackers, melted butter, and sugar until combined.
- Press the mixture into the bottom of an 8×8-inch (20x20cm) baking pan lined with parchment paper.
- Bake for 10 minutes, then set aside to cool.
- Make the Caramel Layer:
- In a saucepan over medium heat, combine sweetened condensed milk, butter, brown sugar, and golden syrup.
- Stir constantly until the mixture thickens and turns golden brown (about 8–10 minutes).
- Pour the caramel over the cooled biscuit base and spread evenly. Let it cool and set for 30 minutes.
- Add the Chocolate Topping:
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, or use a double boiler. Add heavy cream for a smoother topping, if desired.
- Pour the melted chocolate over the caramel layer and spread evenly.
- Chill and Slice:
- Refrigerate the bars for 1–2 hours until fully set.
- Use a sharp knife to slice into squares or bars.
Notes
- Store the bars in an airtight container in the fridge for up to a week.
- Add a pinch of sea salt on top for a salted caramel twist.
- Swap chocolate chips for dark chocolate or white chocolate for variations.
