Caramel Chocolate Bars
Indulge in the ultimate treat with these rich and decadent Caramel Chocolate Bars. Featuring a buttery shortbread base, a luscious homemade caramel layer, and a silky smooth dark chocolate topping, this recipe is the perfect harmony of textures and flavors. Each bite offers a melt-in-your-mouth experience with a balance of caramel sweetness and bold chocolate intensity. Crafted with simple pantry staples like sweetened condensed milk, heavy cream, and dark chocolate, these bars are surprisingly easy to make yet taste like they’re straight out of a gourmet bakery. Ideal as a show-stopping dessert for parties or a luxurious snack to satisfy your sweet tooth, these layered bars can be sliced into any size you like. Whether you’re hosting a gathering or treating yourself, these Caramel Chocolate Bars are guaranteed to impress!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 100 grams Granulated sugar
- 300 grams All-purpose flour
- 0.5 teaspoons Salt
- 400 milliliters Sweetened condensed milk
- 100 grams Brown sugar
- 2 tablespoons Corn syrup (or golden syrup)
- 300 grams Dark chocolate (chopped, or chips)
- 50 milliliters Heavy cream
- 1 teaspoons Vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together 150 grams of unsalted butter, granulated sugar, and salt until smooth. Gradually add the all-purpose flour and mix until a crumbly dough forms.
Press the dough evenly into the prepared baking pan. Prick the surface lightly with a fork to prevent puffing. Bake for 15-20 minutes, or until the edges are lightly golden. Set aside to cool.
To make the caramel, combine the sweetened condensed milk, brown sugar, 100 grams of butter, and corn syrup in a medium saucepan. Stir over medium heat until the sugar dissolves.
Increase the heat slightly and cook, stirring constantly, until the caramel thickens and deepens in color (10-12 minutes). Remove from heat and stir in 0.5 teaspoons of vanilla extract.
Pour the caramel evenly over the cooled shortbread crust. Allow it to cool and firm up for about 20 minutes in the refrigerator.
For the chocolate layer, melt the dark chocolate and heavy cream together in a heatproof bowl over a pot of simmering water, or microwave in 20-second intervals, stirring frequently, until glossy and smooth.
Spread the melted chocolate evenly over the chilled caramel layer. Smooth the surface with a spatula.
Refrigerate the bars for at least 1 hour, or until the chocolate is fully set. Use the parchment overhang to lift the bars out of the pan.
Slice the caramel chocolate bars into 16 squares or desired shapes using a sharp knife. To prevent the chocolate from cracking, warm the knife slightly with hot water and dry before cutting.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 32.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 235 mg | 5% | |
*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.
