Chocolate Cake Caramel Bars
Indulge in the ultimate dessert decadence with these Chocolate Cake Caramel Bars, a rich combination of fudgy chocolate cake batter, luscious caramel sauce, and semi-sweet chocolate chips. Perfectly layered and marbled for visual appeal, these bars are baked to chewy, gooey perfection and topped with a delectable swirl of creamy caramel and chocolate. With just 20 minutes of prep and straightforward ingredients like unsalted butter, cocoa powder, and vanilla extract, you can create a dessert that’s both elegant and crowd-pleasing. Ideal for casual gatherings or luxurious treat-yourself moments, these chocolate caramel bars are a must-try for lovers of molten flavors and melt-in-your-mouth textures. Serve them as a standalone dessert or pair with a scoop of vanilla ice cream to elevate every bite!
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Recipe Information
Ingredients
- 200 g unsalted butter
- 150 g light brown sugar
- 50 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 200 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 200 g caramel sauce
- 100 g semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium saucepan, melt the butter over low heat until fully liquefied. Remove from heat and whisk in the light brown sugar and granulated sugar until smooth.
Add the eggs one at a time, whisking until fully incorporated after each addition. Stir in the vanilla extract.
Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Gradually add the dry mixture into the wet ingredients, stirring until just combined to create a smooth batter.
Spread half of the batter evenly into the prepared baking pan. Bake for 10 minutes or until it starts to set slightly.
Remove the pan from the oven and pour the caramel sauce evenly over the partially baked base. Spread gently with a spatula to cover the surface entirely.
Drop spoonfuls of the remaining chocolate batter on top of the caramel layer. Use a knife or skewer to gently swirl the batter with the caramel for a marbled effect.
Sprinkle the semi-sweet chocolate chips evenly on top.
Place the pan back in the oven and bake for another 20 minutes or until the top is set and a toothpick inserted comes out with moist crumbs (not wet batter).
Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 12 equal-sized bars and serve or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 551.2 g | 200% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 353.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 371 mg | 29% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1481 mg | 32% | |
*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.
