Description
Chocolate Caramel Bars with rich chocolate, gooey caramel, and crunchy crust – an indulgent treat for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Step 1: Prepare the Pan and Oven Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on all sides to create handles for easy removal later. The parchment prevents sticking and allows you to lift the entire dessert out for clean cutting.
- Step 2: Make the Shortbread Base In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla extract. Gradually add the flour and salt, mixing just until combined and a soft dough forms. Press this mixture firmly and evenly into your prepared pan. Use the back of a spoon to smooth the surface, then prick all over with a fork. Bake for 20-25 minutes until the edges are just beginning to turn golden. The shortbread should be set but not browned. Let cool completely before adding the caramel layer.
- Step 3: Create the Caramel Layer While the shortbread cools, prepare your caramel. In a medium saucepan, combine the condensed milk, butter, brown sugar, and corn syrup. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. The mixture will gradually thicken and darken in color, which takes about 10-15 minutes. When it reaches a light amber color and coats the back of a spoon, remove from heat and stir in the vanilla extract and salt. Let cool for 5 minutes, then pour over the shortbread base, spreading evenly with an offset spatula. Refrigerate for at least 1 hour to set the caramel.
- Step 4: Add the Chocolate Topping Place chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Pour the melted chocolate over the set caramel layer, tilting the pan to ensure even coverage. Use an offset spatula to smooth the surface. Return to the refrigerator for another 30 minutes until the chocolate has set.
- Step 5: Cut and Serve Remove the entire dessert from the pan using the parchment paper handles. Let stand at room temperature for 10 minutes before cutting (this prevents the chocolate from cracking). With a sharp knife, cut into 16 squares for generous portions or 25 smaller pieces for bite-sized treats. For the cleanest cuts, wipe the knife with a warm, damp cloth between slices.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg