Chocolate Caramel Bars Delight (Printable Version)
Rich bars blending smooth chocolate and buttery caramel with a hint of sea salt for an indulgent treat.
# What You Need:
→ Chocolate Layer
01 - 6.3 oz semi-sweet or dark chocolate, chopped
02 - 1 tbsp unsalted butter
→ Caramel Layer
03 - 7 oz granulated sugar
04 - 3.2 oz unsalted butter, cubed
05 - 1/2 cup heavy cream
06 - 1/2 tsp fine sea salt
07 - 1 tsp vanilla extract
→ Finishing
08 - Flaky sea salt, for sprinkling (optional)
# How-To:
01 - Line an 8 x 8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt 6.3 oz chocolate with 1 tbsp butter in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
03 - Pour the melted chocolate into the prepared pan and spread evenly. Refrigerate 20 minutes until firm.
04 - In a medium saucepan over medium heat, melt granulated sugar, stirring constantly until golden-brown liquid forms (5–7 minutes).
05 - Add cubed butter and stir until fully melted and combined.
06 - Slowly pour in heavy cream while stirring (mixture will bubble). Stir in sea salt and vanilla. Simmer for 2–3 minutes until smooth and slightly thickened.
07 - Remove caramel from heat and cool 10 minutes. Pour evenly over chilled chocolate layer. Refrigerate 30 minutes until set.
08 - Melt remaining 4.2 oz chocolate with 1 tbsp butter in a heatproof bowl or microwave, stirring until smooth.
09 - Pour and spread evenly over caramel layer. Sprinkle flaky sea salt if desired. Chill at least 30 minutes until firm.
10 - Use parchment overhang to lift from pan, cut into 16 bars, and serve.
# Expert Tips:
01 -
- Three distinct layers that taste like a fancy chocolaterie bar but come straight from your own oven.
- The caramel is buttery and smooth, never grainy or hard, because the method is foolproof once you know the trick.
- They're impressive enough to give as gifts but simple enough to make on a weeknight.
02 -
- Never stop stirring the sugar once it starts to melt—it will burn on the bottom while the top is still crystalline if you're not vigilant.
- The caramel needs to cool slightly before meeting the chocolate, or the heat will melt your bottom layer into a mess; this is learned wisdom from experience.
- These bars need proper chilling time between each layer, so patience is not optional—it's what makes them work.
03 -
- Invest in a good thermometer if you're serious about caramel—knowing the exact temperature removes all doubt and gives you confidence.
- Double-check your chocolate brand for soy or other allergens before making these for someone with restrictions, because some brands sneak it in unexpectedly.