Milk Chocolate Caramel Bars
Indulge in the decadence of Milk Chocolate Caramel Bars, a perfect blend of buttery shortbread, gooey caramel, and rich, velvety milk chocolate. This delightful treat layers a golden, crumbly crust with a luscious homemade caramel filling, crowned by a luxuriously smooth chocolate topping. A sprinkle of sea salt adds the perfect touch of balance to the sweetness, making these bars irresistible for any occasion. With just 20 minutes of prep time, they're surprisingly simple to make for how impressive they look and taste. These no-fuss, crowd-pleasing caramel bars are ideal for sharing (or not!) at potlucks, holidays, or as an evening indulgence. Keep them chilled for a firm bite or serve at room temperature for melt-in-your-mouth perfection!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 1 can sweetened condensed milk
- 1 cup light brown sugar
- 0.25 cup corn syrup
- 2 cups milk chocolate chips
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium-sized mixing bowl, cream together 1 cup of unsalted butter and 0.5 cup of granulated sugar until light and fluffy.
Gradually add 2 cups of all-purpose flour to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form a crust. Use the back of a spoon or a flat-bottomed glass to smooth it out.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust cools, make the caramel filling. In a medium saucepan over medium heat, combine 1 can of sweetened condensed milk, 1 cup of light brown sugar, 0.25 cup of corn syrup, and 0.5 cup of unsalted butter.
Stir the mixture constantly until it begins to thicken and turn a light golden caramel color, about 8–10 minutes. Remove the caramel from heat and stir in 1 teaspoon of vanilla extract.
Pour the caramel evenly over the baked crust and spread it out with a spatula. Let it set for 5–10 minutes at room temperature.
In a microwave-safe bowl, add 2 cups of milk chocolate chips and 2 tablespoons of heavy cream. Microwave in 20-second increments, stirring between each session, until the chocolate is smooth and fully melted.
Pour the melted chocolate over the caramel layer and spread it evenly with a spatula.
If desired, sprinkle 0.5 teaspoon of sea salt over the chocolate layer for a sweet-and-salty finish.
Refrigerate the bars for at least 2 hours, or until the chocolate is completely set.
Once set, remove the bars from the pan using the parchment paper overhang. Place them on a cutting board and slice into 16 squares or rectangles.
Serve chilled or at room temperature, and enjoy!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 47.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 181 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.
