Decadent Chocolate Caramel Bars Recipe

These chocolate caramel bars are a delightful dessert recipe that combines rich chocolate and gooey caramel in a deliciously satisfying treat. Perfect for any occasion, they are sure to please chocolate lovers and dessert enthusiasts alike.

The recipe is simple to follow and requires just a few ingredients, making it a great choice for both novice and experienced bakers.

Irresistible Chocolate Caramel Bars Recipe

This chocolate caramel bars recipe features a buttery shortbread base topped with a layer of creamy caramel and finished with a rich chocolate ganache. The preparation time is about 30 minutes, and the bars need to chill for a couple of hours before serving, making them a perfect make-ahead dessert.

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 cup caramel candies, unwrapped
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
1 tablespoon vanilla extract
Sea salt for sprinkling (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Shortbread Base: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until combined. Press the mixture evenly into the bottom of the prepared baking pan.
Bake the Base: Bake the shortbread base in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
Prepare the Caramel Layer: In a small saucepan over low heat, combine the caramel candies and heavy cream. Stir until melted and smooth. Pour the caramel over the baked shortbread base, spreading it evenly.
Make the Chocolate Ganache: In another saucepan, melt the chocolate chips over low heat, stirring until smooth. Remove from heat and stir in the vanilla extract. Pour the chocolate ganache over the caramel layer, spreading it evenly.
Chill and Serve: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours until set. Once set, lift the bars out of the pan using the parchment overhang, slice into squares, and sprinkle with sea salt if desired.