Chocolate Caramel Bars
Looking for something new and interesting for the dessert table? You found it! Chocolate Caramel Bars stack buttery crust, soft caramel, and a smooth chocolate top into one easy to enjoy bar. If you need something that feels a little extra but doesn’t require complicated steps, this one delivers.
You start with a firm, slightly crumbly crust that bakes up golden and sturdy. The caramel layer cooks on the stove until thick and spreadable, then sets into a soft, chewy middle. A simple chocolate topping finishes it off, with a sprinkle of salt for contrast.They slice cleanly and hold their layers, so they travel well and look great on a dessert table.
These caramel bars are a good choice when you want a dessert that can be made ahead and cut into plenty of servings. It works for bake sales, holidays, or anytime you need something easy to portion. The layered look also makes it stand out without extra decorating.
Ingredients for Chocolate Caramel Bars
Be sure to use cold butter for the crust so it cuts in properly, warm or soft butter will melt before it cuts in properly. Plan to stir the caramel steadily so it thickens without scorching.
- flour
- brown sugar
- cornstarch
- salt
- cold butter
- cold water
- egg yolks
- sweetened condensed milk
- brown sugar
- butter
- corn syrup
- vanilla
- semi-sweet chocolate chips
- heavy cream
- flaky sea salt
Try These Ideas
You can swap semi-sweet chocolate for darker chocolate if you want a deeper flavor. Instead of salt on the top of the bars try chopped pecans or walnuts. A drizzle of melted white chocolate on top also works if you like the contrast.
If you have a food processor you can use that instead of a pastry blender to make the base layer. Add the dry ingredients to the bowl of the food processor and pulse to combine. Cut the butter into chunks and add them to the bowl along with the egg yolks
To Store Leftovers
Store the bars in an airtight container at room temperature for a couple of days. If you plan on keeping them longer refrigerate them. If chilled, let them sit out briefly before serving so the layers soften slightly.
Caramel Chocolate Layer Bars
Ingredients
Crust Layer
- 2 cup all purpose flour
- 1/2 cup brown sugar
- 4 tsp cornstarch
- 1/2 tsp salt
- 1 cup butter chilled and cubed
- 2 tbsp cold water
- 2 large egg yolks
Caramel Layer
- 2 cans sweetened condensed milk 14 oz each
- 1 cup brown sugar
- 3/4 cup butter
- 4 tbsp corn syrup
- 2 tsp vanilla extract
Chocolate Layer
- 6 oz semi sweet chocolate chips
- 3 tbsp heavy cream
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F
- Line a 12×17 inch pan with parchment or foil leaving overhang on the sides
- In a bowl combine flour brown sugar cornstarch and salt
- Cut in the butter until coarse crumbs form
- Add water and egg yolks and mix until dough comes together
- Add a little more water if needed
- Press the dough evenly into the bottom of the pan
- Do not press up the sides
- Poke holes across the crust with a fork
- Bake for 20 to 22 minutes until golden brown
- Remove and cool completely
- In a saucepan combine condensed milk brown sugar butter corn syrup and vanilla
- Cook over medium low heat stirring constantly
- Cook for about 8 to 10 minutes until thickened
- Pour the caramel over the cooled crust and spread evenly
- Allow to cool completely
- Lift the slab out using the parchment or foil
- Cut in half and stack the layers gently pressing together
- Heat the cream until just simmering
- Pour over chocolate chips in a bowl
- Stir until smooth
- Spread the chocolate evenly over the top
- Let cool slightly then sprinkle with flaky salt
- Once fully set slice into bars
Video
Notes
- Cooling fully between layers helps keep the bars clean and structured
- Let the chocolate set before slicing for neat edges
- Store in an airtight container at room temperature or chilled
