Caramel Candy Bars
Indulge in the irresistible layers of buttery shortbread, silky caramel, and smooth chocolate with these homemade Caramel Candy Bars. Perfectly balanced with a crunchy base and gooey caramel center, these decadent bars are finished with a rich chocolate ganache for the ultimate dessert experience. This easy-to-follow recipe uses simple pantry staples like sweetened condensed milk, brown sugar, and semi-sweet chocolate, making it a great choice for both casual snacking and special occasions. Ready in just over an hour, these bars are an ideal make-ahead treat—store them in the fridge for a grab-and-go sweet fix or present them as a thoughtful homemade gift. Luxurious, crowd-pleasing, and utterly delectable, these candy bars will quickly become a favorite among caramel and chocolate lovers alike!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour
- 1 14-ounce can Sweetened condensed milk
- 0.5 cup Brown sugar (packed)
- 2 tablespoons Light corn syrup
- 0.5 cup Unsalted butter (for caramel)
- 1 teaspoon Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy.
Add 2 cups of all-purpose flour to the butter mixture, mixing until a soft dough forms.
Press the dough evenly into the prepared baking pan to form the base layer. Prick the dough with a fork to prevent bubbling.
Bake the shortbread base for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool.
In a medium saucepan over medium heat, combine 1 can of sweetened condensed milk, 1/2 cup of brown sugar, 2 tablespoons of light corn syrup, and 1/2 cup of unsalted butter.
Stir constantly until the mixture thickens and becomes a light caramel color. This will take about 8-10 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract.
Pour the caramel mixture over the cooled shortbread base, spreading it evenly with a spatula. Allow the caramel layer to set for about 15 minutes.
In a microwave-safe bowl, melt 1.5 cups of semi-sweet chocolate chips and 2 tablespoons of heavy cream in 30-second intervals, stirring after each interval until smooth.
Pour the melted chocolate over the caramel layer, spreading it evenly. Gently tap the pan to remove air bubbles.
Chill the candy bars in the refrigerator for 1-2 hours, or until set.
Using the parchment overhang, lift the candy bars out of the pan and transfer them to a cutting board. Slice into 24 evenly sized bars or squares.
Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 25.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 76 mg | 2% | |
*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.
