These Chocolate Caramel Bars are a sweet dream! With a buttery base, gooey caramel, and a rich chocolate topping, they’re definitely a treat worth sharing (or not!).
Honestly, who can resist the combo of chocolate and caramel? I love having these bars with a cup of coffee; it’s like a little slice of heaven in every bite! ☕🍫
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for the bar’s rich flavor. If you’re dairy-free, try using coconut oil or a vegan butter substitute in equal amounts.
All-Purpose Flour: For a gluten-free option, you can use a 1:1 gluten-free flour blend. This will help achieve a similar texture to regular flour.
Caramel Candies: If you’re in a pinch, soft caramels or even homemade caramel can work well. If you’re looking to cut down on sugar, try sugar-free caramels.
Chocolate Chips: Semi-sweet is my favorite, but you could also use milk chocolate for sweeter bars or dark chocolate for a richer flavor. If chocolate isn’t an option, try a dairy-free chocolate alternative.
Flaky Sea Salt: A sprinkle of regular salt can replace flaky sea salt, but the texture contrast it adds is so delightful! If you love a sweet-and-salty crunch, go for it!
How Do You Get the Caramel to Stay Smooth?
The trick to perfectly smooth caramel is to melt it over low heat. This prevents burning and ensures it stays silky. Make sure to stir constantly to keep it from clumping.
- Chop the caramels into small pieces for even melting.
- Adding cream helps to create that velvety texture, so don’t skip it!
Once you pour the melted caramel over the crust, quickly smooth it out to ensure an even layer. It will set nicely with the right amount of patience!
How Can You Slice These Bars Cleanly?
To get clean cuts, let the bars cool completely at room temperature before refrigerating. This will help the layers set properly.
- When ready to cut, use a sharp knife or a pizza cutter. Warm the knife under hot water for a cleaner slice.
- Clean the knife between cuts to avoid a sticky mess.
Following these tips can transform your Chocolate Caramel Bars into a show-stopping dessert for any occasion! Enjoy your baking!
Chocolate Caramel Bars
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 (14-ounce) package caramel candies (or 1 1/2 cups soft caramels)
- 2 tablespoons heavy cream
- 12 ounces semi-sweet or dark chocolate chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for preparation and 20 minutes for baking, plus 2 hours for chilling to set. In total, plan for about 2 hours and 35 minutes from start to finish—most of which is just waiting!
Step-by-Step Instructions:
1. Prepare the Baking Pan:
First, preheat your oven to 350°F (175°C). This is the perfect temperature for baking! Next, line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides. This makes it super easy to lift the bars out later.
2. Make the Crust:
In a medium bowl, mix together the melted butter, flour, granulated sugar, and salt until a crumbly dough forms. It should look a bit like wet sand. Now, press that dough evenly into the bottom of the prepared pan to form a nice crust. Don’t worry if it seems a little crumbly; it will bake up perfectly!
3. Bake the Crust:
Now it’s time to bake! Place the crust in your preheated oven and bake for 18-20 minutes, or until the edges are just starting to turn a light golden brown. When it’s ready, carefully take it out of the oven and let it cool slightly.
4. Make the Caramel Layer:
While the crust is baking, grab a small saucepan. Melt the caramel candies and heavy cream over low heat, stirring constantly. You want this to become smooth and gooey. Once it’s melted, pour the warm caramel evenly over the baked crust. Gently spread it out with a spatula to cover everything nicely.
5. Add the Chocolate:
Next up, sprinkle the chocolate chips over the hot caramel layer. Let them sit for a few minutes to melt a bit. Once melted, use an offset spatula to spread the chocolate evenly over the caramel. It’s going to look so good!
6. Finish with Sea Salt:
Sprinkle generous amounts of flaky sea salt over the chocolate layer while it’s still warm. This adds a delicious contrast to the sweetness!
7. Chill and Enjoy:
Let the bars cool completely at room temperature. Then, pop them in the refrigerator for at least 2 hours to set fully. Once they’re set, you can use the parchment paper overhang to lift them out of the pan.
8. Slice and Serve:
Cut into squares and serve these gooey, delicious Chocolate Caramel Bars. They keep well in the refrigerator for up to a week, but I bet they won’t last that long!
Enjoy the scrumptious blend of buttery crust, gooey caramel, and smooth chocolate topped with a sprinkle of sea salt! These bars are sure to be a hit!
Can I Use Store-Bought Caramel Sauce Instead?
Yes, you can! If you prefer convenience, store-bought caramel sauce is an excellent substitute. Use about 1 1/2 cups of the sauce in place of the caramel candies and cream. Just pour it directly over the crust after baking, and skip the melting step.
What If My Caramel Is Too Thick to Spread?
If your caramel thickens up too much while cooling, simply reheat it gently in the microwave or on the stove with a splash more heavy cream until it’s pourable again. Make sure to stir consistently for smoothness!
Can I Freeze These Chocolate Caramel Bars?
Absolutely! For longer storage, you can freeze these bars. Make sure they are well-wrapped in plastic wrap and then placed in an airtight container. They can keep in the freezer for up to 3 months—just thaw in the fridge before serving.
How Do I Keep My Bars from Sticking to the Parchment?
To prevent sticking, ensure you line the baking pan completely with parchment paper, allowing for some overhang. After the bars have cooled and set, use the parchment to lift them out gently. If needed, you can also lightly grease the parchment before adding the crust for extra assurance.
