Chocolate Caramel Cookie Candy Squares
Indulge in the ultimate trio of textures and flavors with these decadent Chocolate Caramel Cookie Candy Squares. This irresistible treat layers a buttery, melt-in-your-mouth shortbread crust with a luscious homemade caramel filling, topped with a silky, rich chocolate ganache. Each bite delivers a perfect balance of sweetness with an optional sprinkle of flaky sea salt for a sophisticated sweet-and-salty finish. Ideal for special occasions or an elevated dessert platter, these easy-to-make bars are guaranteed to impress. Ready in just 50 minutes of active time and yielding 16 irresistibly decadent squares, this recipe is your go-to for homemade candy-inspired confections.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 14-ounce can sweetened condensed milk
- 0.5 cup light brown sugar
- 0.25 cup corn syrup
- 0.5 cup unsalted butter
- 2 cups semisweet chocolate chips
- 0.5 cup heavy cream
- 1 teaspoon flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 0.5 cup of granulated sugar until light and fluffy using a hand or stand mixer.
Mix in 1 teaspoon of vanilla extract and gradually add 2 cups of all-purpose flour. Stir until the dough forms.
Press the dough evenly into the prepared baking pan, using your hands or the back of a spoon to smooth it out. Prick the surface all over with a fork to prevent puffing during baking.
Bake the shortbread crust for 20-25 minutes, or until lightly golden around the edges. Remove from the oven and let it cool completely.
While the crust is cooling, prepare the caramel layer. In a medium saucepan, combine 1 can of sweetened condensed milk, 0.5 cup of light brown sugar, 0.25 cup of corn syrup, and 0.5 cup of unsalted butter.
Cook the mixture over medium heat, stirring constantly, until it thickens and turns a golden caramel color, about 8-10 minutes. Be careful not to burn it.
Pour the caramel evenly over the cooled shortbread crust. Spread it with a spatula if necessary. Let it cool for about 30 minutes or until set.
For the chocolate layer, heat 2 cups of semisweet chocolate chips and 0.5 cup of heavy cream in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth and glossy.
Pour the chocolate mixture over the caramel layer, smoothing it out evenly with a spatula.
Optional: Sprinkle flaky sea salt on top of the chocolate layer for a sweet and salty finish.
Chill the pan in the refrigerator for at least 2 hours or until fully set.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares or smaller pieces, as desired, using a sharp knife.
Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 40.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 169 mg | 4% | |
*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.
