Chocolate Caramel Bars – a cookie base is topped with a thin layer of chocolate and a homemade caramel.
Is there one thing that you have struggled with in the kitchen forever? I know a lot of people struggle with yeast, others with making a perfectly risen cupcake. Me – it’s caramel. We have a love/hate relationship. I love homemade caramel. And when it works for me, I’m on cloud 9. But it is one of those things that is never very consistent for me.
But for some reason, when I saw this recipe, I knew I wanted to try these bars – even though the caramel is made from scratch. Well, let me tell you – it really doesn’t get much easier than this. This caramel was probably the easiest I’ve made. No thermometer. No crazy ingredients. And it all worked perfectly the first time!
I took these bars to a family dinner and they were devoured – especially by the kids. They all thought they tasted like Twix candy bars – but better. In fact, when they were gone, a few of the kids came into the kitchen looking for more and then were very disappointed to find out that they were gone.
So I’m going to say that these were a huge success. And maybe – just maybe – I have conquered my homemade caramel nemesis. I do know that only time will tell, because there will always be more caramel!!
Chocolate Caramel Bars
Ingredients
Crust
- 2 cups all-purpose flour
- 3/4 cup butter at room temperature
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
Caramel
- 3/4 cup butter
- 1 cup packed brown sugar
- 1/3 cup light corn syrup
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350F. Spray a 13x9-inch baking pan with non-stick cooking spray.
- In the bowl of a mixer, combine the flour, butter, brown sugar and salt. Beat until it resembles coarse crumbs. Press into the prepared pan. Bake in the preheated oven for 15 minutes, or until golden brown. Sprinkle the chocolate chips over the hot crust immediately after removing from the oven. Let sit for 5 minutes, or until the chocolate chips turn glossy and soft. Use a spatula to spread the chocolate evenly. Set aside.
- In a 2-quart saucepan, combine the butter, brown sugar, corn syrup and vanilla. Cook over medium heat, stirring frequently. Bring to a boil. Stop stirring and allow to boil for 4 minutes. Gently pour over the chocolate layer. Cool completely. Refrigerate until the chocolate and caramel are set, about 1 hour.
- Bring to room temperature to cut into 2x1-inch bars.
Deanna says
Hi Deborah,
I love your website! Everything looks so yummy! Looking for a little help with this recipe. I am trying to make these bars and no matter how long I let them sit I can’t get them to room temperature to be able to cut them. I did have to leave them in the fridge much for quite a few hours (lots of Christmas shopping to do!), and maybe that is the reason. But I need them for a cookie exchange tomorrow and am afraid that they won’t be ready. Any ideas?
Thanks! Deanna
Deborah says
I apologize – I just saw your comment! I’m hoping they softened out for you. My guess is that the caramel cooked too long to make it too hard. Caramel really is my nemesis, but when I made these, this caramel turned out soft and wonderful. But I’m guessing the timing has to be just right. I may need to play around with this a little bit more!
Meg says
Thank you! I was looking for a dairy free caramel and you just gave me one thank you so much!!!!!!
Stephanie says
I am not sure what I did wrong, but the caramel was rock hard…had to throw out the whole thing. I followed the directions exactly so I have no idea why it turned out like that. This recipe is not good!!!
Jess says
I use to not really like caramel, but then I discovered the power of homemade caramel. This looks great.
Roxana | Roxana's Home Baking says
I have no problem baking with yeast or making cakes but when it comes to caramel, I’m a complete disaster!
Will have to try your version. Thanks Deborah!
grace says
i love caramel of this texture–where you can sink your teeth into it and meet with just enough resistence to leave tooth marks. 🙂
sally @ sallys baking addiction says
I’ve made homemade caramel a few times, but your version looks MUCH more approachable! mmm it pairs wonderfully with milk chocolate too. like a twix bar, but BETTER!
teresa says
better than twix! head exploding, that’s my favorite candy bar. MUST try these!
Mercedes says
THat caramel looks incredible! I love how thick it is and how easy it sounds to make!
Anna @ hiddenponies says
I’ve never braved homemade caramel…but these definitely look more than worth it.
carrian says
These look totally awesome!! Miss you!