Brownie Caramel Walnut Bars
Indulge in the ultimate dessert bliss with these irresistible Brownie Caramel Walnut Bars! Perfectly fudgy brownie layers are sandwiched with a luscious homemade caramel filling and crunchy toasted walnuts, creating a decadent treat that's both gooey and satisfying. Made with rich semisweet chocolate, creamy caramel candies, and a hint of vanilla, these bars are an elegant yet easy-to-make dessert. Ready in under an hour, they’re ideal for potlucks, holiday gatherings, or simply when you’re craving something extraordinary. With their indulgent texture and bold flavors, these bars are a true showstopper for chocolate and caramel lovers alike!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1.25 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 14 ounces caramel candies
- 2 tablespoons heavy cream
- 1 cup walnuts
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a small saucepan over low heat, melt the butter and 1 cup of semisweet chocolate chips, stirring frequently until smooth. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until combined.
Gradually mix the melted chocolate mixture into the egg mixture, stirring until smooth.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour two-thirds of the brownie batter into the prepared baking pan, spreading it into an even layer. Set the remaining batter aside.
Bake the layer of brownie batter for 12-15 minutes or until the top is just set. Remove from the oven and set aside to cool slightly.
While the base bakes, make the caramel layer by microwaving the caramel candies and heavy cream in a microwave-safe bowl in 20-second intervals, stirring in between, until fully melted, smooth, and combined.
Sprinkle the walnuts evenly over the partially baked brownie base. Pour the melted caramel over the walnuts, spreading it evenly.
Spoon the remaining brownie batter over the caramel layer and gently spread it to cover most of the surface.
Return the pan to the oven and bake for an additional 20-22 minutes, or until the top is set and a toothpick inserted into the brownie layer comes out with a few fudgy crumbs.
Allow the bars to cool completely in the pan. Once cool, use the parchment overhang to lift the bars out of the pan and onto a cutting board.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.3 g | 425% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 878.7 g | 320% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 656.7 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1067 mg | 82% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3204 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
