Chocolate Caramel Layer Bars
Indulge in the ultimate dessert decadence with these Chocolate Caramel Layer Bars, featuring a buttery shortbread base, creamy homemade caramel filling, and a luscious dark chocolate topping. With just 20 minutes of prep time, this layered treat is as easy to make as it is to savor. A sprinkle of optional sea salt enhances the rich, sweet-and-salty flavors, making these bars perfect for special occasions, holiday parties, or anytime dessert cravings strike. Each bite is a perfect balance of textures and flavors, from the crumbly base to the velvety caramel and smooth chocolate. Plus, they’re easy to store and share, making them an irresistible addition to any dessert table!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour
- 14 ounces Sweetened condensed milk
- 0.5 cup Brown sugar
- 3 tablespoons Corn syrup
- 2 tablespoons Heavy cream
- 1.5 cups Dark chocolate chips
- 1 teaspoon Vegetable oil
- 0.25 teaspoon Sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal later.
In a large mixing bowl, cream together 1 cup of unsalted butter and 0.5 cup of granulated sugar until smooth and creamy.
Gradually mix in 2 cups of all-purpose flour until the dough comes together. Press the dough evenly into the prepared baking pan to form the shortbread base.
Bake the shortbread base in the preheated oven for 20 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
In a medium saucepan, combine 14 ounces of sweetened condensed milk, 0.5 cup of brown sugar, 3 tablespoons of corn syrup, and 2 tablespoons of heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a caramel consistency (about 10 minutes).
Pour the caramel layer over the cooled shortbread base, spreading it evenly with a spatula. Allow it to set at room temperature for 10-15 minutes, or refrigerate for faster cooling.
Melt 1.5 cups of dark chocolate chips with 1 teaspoon of vegetable oil in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth and fully melted.
Pour the melted chocolate over the caramel layer, spreading it evenly. Optionally, sprinkle 0.25 teaspoon of sea salt on top for a salted caramel flavor.
Refrigerate the bars for at least 1 hour, or until the chocolate layer is firm.
Once set, remove the bars from the pan using the parchment overhang. Cut into 16 squares or bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 39.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 198 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.
