Chocolate Caramel Bars

30 mins Prep Time

25 mins Cook Time

Written By

Tara Omidvar

Sometimes it takes a few attempts to develop a recipe, especially when it comes to pastry and sweets, but when you're happy with the result, you see that it was totally worth it! These bars have a crunchy base, smooth salted caramel in the centre and a rich dark chocolate coating. I must admit that this recipe is probably not the easiest sweets recipe you can find to make, but if you want a new challenge in your kitchen, then this is the one! You can top these bars with some flaky salt to make them extra fancy or use any other decoration. You can also cut them into different shapes; this is my favourite shape just because they are easy to bite. Overall if you are looking for a decadent, rich treat, this is the recipe that you want to give a try!

These bars are best stored in the refrigerator or freezer. They can be refrigerated in an airtight container for a week or frozen for up to 4 months.

Ingredients

Crust

1 1/3 cups all-purpose flour
2/3 cup unsalted butter
1/3 cup granulated sugar
1/4 teaspoon salt

Caramel

1/2 cup unsalted butter
1/2 cup brown sugar
1 can sweetened condensed milk (300 mL)
3 tablespoons corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt

Chocolate Layer

2 cups high-quality dark chocolate bar (cut into small pieces)
2 tablespoons butter
Flaky salt (Optional)

Directions

Crust

5 Steps

Step 1

Preheat the oven to 350°F and line a 9x9 pan with parchment paper.
Step 2

In a large bowl, combine the flour, sugar and salt. Cut the butter into small cubes and add it to the bowl. With a pastry cutter, mix everything until crumbly.
Step 3

Press the mixture firmly to bottom of the prepared pan.
Step 4

Bake for 10-12 minutes or until it's slightly puffed and dry (there is no need to get it to a golden brown colour).
Step 5

Let it cool down and prepare the caramel.

Caramel

8 Steps

Step 1

Add butter, brown sugar, condensed milk and corn syrup in a large saucepan.
Step 2

On medium heat, bring everything to a boil and whisk constantly until butter is melted and everything is combined well together.
Step 3

Once mixture comes to a boil, turn the heat down to low and let simmer for 8-10 minutes. Continue whisking constantly until mixture turns a rich caramel colour and has thickened.
Step 4

Remove from the heat and add vanilla extract and salt.
Step 5

Pour over the baked shortbread evenly.
Step 6

Allow it to come to room temperature and then transfer it to the fridge for 3 hours.
Step 7

After 3 hours, check if its set completely and cut them into 18, 1x4.5 inch bars. You can also cut them into squares or any other shapes that you want.
Step 8

Put them back into the fridge and prepare the chocolate.

Chocolate

5 Steps

Step 1

In a medium bowl, combine the chocolate and butter. Microwave for 30 seconds. Take it out, stir it with a spoon and check if everything is melted. If not, put it back and microwave for another 30 seconds.
Step 2

Repeat this process until fully melted and well combined (it probably takes around 1:30 to 2 minutes).
Step 3

Take the bars out of the fridge and place them on a cooling rack.
Step 4

Drop bars into the chocolate one by one and with the help of two spoons, take them out and place them on the cooling rack to set.
Step 5

You can sprinkle some flaky salt on top if you desire.