Decadent Caramel Chocolate Bars
Indulge in these Decadent Caramel Chocolate Bars, a delightful combination of a buttery, crumbly crust topped with a rich and gooey caramel filling. Perfect for parties, potlucks, or simply treating yourself, these bars are sure to impress family and friends alike. With a sweet, velvety texture and a hint of vanilla, every bite delivers a burst of flavor that balances perfectly with the buttery undertone of the crust. Try this delightful recipe and share it with your loved ones for an unforgettable dessert experience.
16
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
1 1/4 cups (measured)
sugar
1/4 cup (measured)
cold butter
10 tablespoons (cut into small pieces)
butter
1/2 cup (softened)
packed brown sugar
1/2 cup (packed)
sweetened condensed milk
1/2 cup (measured)
light corn syrup
2 tablespoons (measured)
vanilla extract
1 teaspoon (measured)
salt
1/4 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with foil, leaving some overhang, and lightly grease the foil to ensure easy removal of the bars.
2
In a mixing bowl, whisk together the all-purpose flour and sugar. Add the cold butter pieces and, using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
3
Press the crumb mixture firmly into the prepared baking pan to form an even layer. Bake in the preheated oven for 18-20 minutes, or until the crust is lightly golden brown.
4
While the crust is baking, prepare the caramel filling. In a medium saucepan, combine the softened butter, brown sugar, sweetened condensed milk, light corn syrup, vanilla extract, and salt.
5
Heat the mixture over medium heat, stirring continuously until it comes to a gentle boil. Allow it to boil and stir for 5 minutes, ensuring it thickens slightly.
6
Once the crust is done baking, remove it from the oven and pour the hot caramel filling over the warm crust, spreading it evenly.
7
Let the bars cool at room temperature until completely set. For quicker results, place the pan in the refrigerator for about an hour. Once cooled, lift the bars out using the foil overhang and cut them into squares.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Caramel Chocolate Bars?
They are a rich dessert featuring a buttery, crumbly crust topped with a gooey, homemade caramel filling.
How many servings does this recipe yield?
This recipe makes approximately 16 bars.
What size baking pan should I use?
An 8x8-inch baking pan is recommended for this recipe.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
How do I prevent the bars from sticking to the pan?
Line the pan with foil, leaving an overhang, and lightly grease the foil.
What are the main ingredients for the crust?
The crust is made from all-purpose flour, sugar, and cold butter pieces.
How do I mix the crust dough?
Whisk the flour and sugar, then use a pastry cutter or your fingers to work in the cold butter until it looks like coarse crumbs.
How long does the crust need to bake?
Bake the crust for 18-20 minutes until it is lightly golden brown.
What ingredients are needed for the caramel filling?
You will need softened butter, brown sugar, sweetened condensed milk, light corn syrup, vanilla extract, and salt.
How do I cook the caramel filling?
Combine the filling ingredients in a saucepan over medium heat, bring to a gentle boil, and stir for 5 minutes.
Why must I stir the caramel continuously?
Stirring prevents the mixture from burning and ensures it thickens evenly.
Do I need to let the crust cool before adding the caramel?
No, you should pour the hot caramel filling over the crust while it is still warm.
How long do the bars take to cool?
The bars should cool at room temperature until set, or for about an hour in the refrigerator for faster results.
What is the easiest way to cut these bars?
Once completely cooled, lift the bars out of the pan using the foil overhang and cut them into squares.
Can I use dark corn syrup instead of light?
Yes, but it will result in a deeper, more robust molasses flavor in the caramel.
What type of flour is best for the crust?
All-purpose flour is ideal for achieving the correct crumbly texture.
Does the brown sugar need to be packed?
Yes, packing the brown sugar ensures you have the correct volume for a rich caramel flavor.
Can I add chocolate to this recipe?
While the recipe name suggests chocolate, the instructions focus on caramel; you could easily melt chocolate chips on top of the warm caramel layer if desired.
What is the texture of the crust?
The crust has a buttery and crumbly texture that balances the gooey topping.
Is vanilla extract necessary?
The vanilla extract adds a sweet, velvety depth to the caramel filling.
Can I use salted butter for the filling?
Yes, though you may want to reduce the additional 1/4 teaspoon of salt if you do.
Why do I use cold butter for the crust?
Cold butter creates small pockets of fat that result in a flaky, crumbly shortbread-style crust.
What category of dessert is this?
These are classified as Bar Cookies.
Is this recipe suitable for beginners?
Yes, the steps are straightforward and use common kitchen tools like a saucepan and mixing bowl.
How many ingredients are in this recipe?
There are 9 ingredients in total.
What should I do if the caramel doesn't thicken?
Ensure you are boiling the mixture for the full 5 minutes while stirring over medium heat.
How should I store leftovers?
Store the bars in an airtight container at room temperature or in the fridge for a firmer texture.
Can I use granulated sugar instead of brown sugar in the filling?
Brown sugar is preferred for its moisture and molasses content, which gives the caramel its characteristic flavor.
Should the sweetened condensed milk be measured?
Yes, use 1/2 cup as specified in the ingredient list.
Are these bars good for parties?
Yes, they are perfect for potlucks and parties as they are easy to transport and serve.