Chocolate Caramel Bars
Indulge in the ultimate sweet-and-salty treat with these irresistible Chocolate Caramel Bars! Featuring a buttery shortbread crust, a luscious layer of rich caramel, and a silky topping of semisweet chocolate, these bars strike the perfect balance of flavors and textures. A sprinkle of sea salt on top enhances their decadent appeal, making every bite a dreamy combination of sweetness and subtle savoriness. With just 20 minutes of prep time and a straightforward three-layer assembly, this dessert is as easy as it is impressive. Perfect for parties, potlucks, or an indulgent treat at home, these caramel and chocolate bars are sure to be a hit. Don't forget to store leftovers (if there are any)!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 14 oz soft caramel candies
- 2 tablespoons heavy cream
- 1.5 cups semisweet chocolate chips
- 0.25 teaspoons sea salt
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, beat together 1 cup of unsalted butter (softened) and 0.5 cup of granulated sugar until light and creamy.
Gradually mix in 2 cups of all-purpose flour until the dough comes together.
Press the dough evenly into the prepared pan to form the shortbread base. Prick the surface lightly with a fork to prevent puffing.
Bake for 18-20 minutes or until the edges are lightly golden. Remove from the oven and let cool completely.
In a small saucepan over low heat, melt 14 oz of soft caramel candies with 2 tablespoons of heavy cream, stirring constantly until smooth.
Pour the melted caramel over the cooled shortbread base, spreading it evenly. Let it set in the refrigerator for 15-20 minutes.
Melt 1.5 cups of semisweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
Stir in 1 teaspoon of vanilla extract into the melted chocolate and pour it over the caramel layer, spreading it evenly.
Sprinkle 0.25 teaspoons of sea salt on top of the chocolate layer for a salty-sweet touch.
Refrigerate the bars for 1-2 hours until fully set. Once firm, lift the bars out of the pan using the parchment overhang and cut into 16 squares.
Serve at room temperature and enjoy! Store any leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 27.2 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 133 mg | 3% | |
*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.
