Nutty Chocolate Caramel Bars
Indulge in the rich, layered decadence of Nutty Chocolate Caramel Bars, the ultimate treat for dessert lovers. These delightful bars start with a buttery, crumbly shortbread base that is baked to golden perfection. A luscious homemade caramel layer—crafted with sweetened condensed milk, brown sugar, and light corn syrup—is enhanced with the satisfying crunch of mixed nuts. Topping it all off is a silky layer of melted semi-sweet chocolate, adding the perfect touch of sweetness. Easy to prepare in just under an hour, these bars are refrigerated to achieve flawlessly set layers, making them ideal for slicing into 16 irresistibly gooey squares. Perfect for parties, potlucks, or simply satisfying your sweet tooth, these Nutty Chocolate Caramel Bars bring together nutty, buttery, and chocolatey flavors in every bite. Keep leftovers chilled for an indulgent snack anytime!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 14 ounces sweetened condensed milk
- 0.5 cup brown sugar
- 0.25 cup light corn syrup
- 1 teaspoons vanilla extract
- 1 cup mixed nuts (chopped)
- 1.5 cups semi-sweet chocolate chips
- 0.25 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Add the flour and salt to the mixture, stirring until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the shortbread base.
Bake the shortbread crust for 20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and corn syrup. Stir continuously until the mixture thickens and turns a golden caramel color, about 8-10 minutes.
Remove the caramel mixture from heat and stir in the vanilla extract and chopped nuts.
Pour the caramel mixture evenly over the baked shortbread crust. Smooth the top with a silicone spatula.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 20-second intervals, stirring after each, until the chocolate is completely melted and smooth.
Pour the melted chocolate over the caramel layer and spread it evenly with an offset spatula.
Refrigerate the bars for at least 2 hours or until the layers are set.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 equal squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 39.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 167 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.
