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A rectangular dessert bar with layers of shortbread, caramel, and chocolate, topped with flaky sea salt, served on a white plate.
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Caramel Chocolate Layer Bars

Three layers one pan and a dessert people keep coming back for with buttery crust rich caramel and smooth chocolate.
Prep Time20 minutes
Cook Time40 minutes
Cooling Time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 24 Servings
Calories: 379kcal
Author: Laura

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 12x17 inch pan with parchment or foil leaving overhang on the sides
  • In a bowl combine flour brown sugar cornstarch and salt
    A white bowl containing a mound of flour and a scoop of brown sugar placed next to each other.
  • Cut in the butter until coarse crumbs form
    Two sticks of butter in a bowl of flour with a pastry blender, ready to be mixed.
  • 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
    Rectangular baking pan lined with parchment paper, filled with a flat, uncooked mixture of oats and butter, pressed evenly across the surface.
  • 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
    A saucepan containing a stick of butter, brown sugar, sweetened condensed milk, and vanilla extract on a marble countertop.
  • 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
    Golden cake base with creamy peanut butter frosting being poured on top.
  • Allow to cool completely
    A blue spatula spreads a thick, light brown frosting over a baked crumbly crust in a parchment-lined baking pan.
  • Lift the slab out using the parchment or foil
  • Cut in half and stack the layers gently pressing together
    A large rectangular dessert with a smooth light brown frosting, sliced once across the middle, sits on white parchment paper.
  • Heat the cream until just simmering
  • Pour over chocolate chips in a bowl
    A white bowl filled with chocolate chips partially covered in cream, placed on a light-colored surface.
  • Stir until smooth
  • Spread the chocolate evenly over the top
    A knife spreads melted chocolate over a smooth layer of peanut butter mixture.
  • Let cool slightly then sprinkle with flaky salt
    Close-up of a chocolate-covered dessert with a few flakes of sea salt on top, in a baking dish lined with parchment paper.
  • Once fully set slice into bars
    A rectangular dessert bar with layers of shortbread, caramel, and chocolate, topped with flaky sea salt, served on a white plate.

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

Nutrition

Serving: 1 Serving | Calories: 379kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 205mg | Potassium: 200mg | Fiber: 1g | Sugar: 37g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg