Introduction
Salted caramel chocolate bars are the kind of dessert that feels indulgent yet timeless. The contrast between rich chocolate, buttery caramel, and a delicate touch of salt creates a balance that never fails to impress. I first tested this recipe when I wanted a homemade treat that felt special enough for guests but simple enough for a weekend baking project. What surprised me most was how professional the final result looked with minimal effort. The caramel sets beautifully, the chocolate snaps cleanly, and every bite delivers layers of flavor. These bars are ideal for celebrations, edible gifts, or simply keeping a stash in the fridge for sweet cravings. If you enjoy desserts that combine sweetness with a hint of sophistication, this recipe is well worth your time.
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Salted Caramel Chocolate Bars That Melt in Your Mouth
- Total Time: 55 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Rich and indulgent chocolate bars layered with buttery shortbread, chewy salted caramel, and a smooth chocolate topping, perfect for dessert or special treats.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 cup (200 g) brown sugar
- 1/2 cup (120 ml) golden syrup or light corn syrup
- 1/2 teaspoon sea salt (plus extra for topping)
- 2 cups (340 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a baking pan with parchment paper.
- Cream together the butter and granulated sugar until light and fluffy.
- Mix in the flour and salt until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 18–20 minutes, until lightly golden.
- In a saucepan over medium heat, combine condensed milk, brown sugar, and golden syrup. Stir constantly until thick and caramel-like, about 8–10 minutes.
- Stir in the sea salt, then pour the caramel over the baked base and spread evenly.
- Return to the oven and bake for another 12–15 minutes. Let cool slightly.
- Melt the chocolate chips and spread evenly over the caramel layer.
- Sprinkle lightly with extra sea salt. Chill until set, then cut into bars.
Notes
- Use parchment paper for easy removal and clean slicing.
- For extra flavor, use dark chocolate instead of semi-sweet.
- Store bars in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
These salted caramel chocolate bars are straightforward to prepare yet deliver bakery-quality results. The flavors are bold but balanced, the texture is satisfyingly layered, and the recipe is flexible enough to suit different dietary preferences. They also store well, making them perfect for make-ahead desserts.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dark chocolate forms the base and topping of these bars. Using good-quality chocolate ensures a smooth texture and deep cocoa flavor that contrasts beautifully with the caramel.
Unsalted butter is essential for creating a rich caramel. It adds creaminess and helps the sugar melt evenly without scorching.
Granulated sugar is the foundation of the caramel layer. When cooked gently, it transforms into a deep amber syrup with complex flavor.
Heavy cream softens the caramel and gives it a luxurious mouthfeel. Warming it slightly before adding helps prevent seizing.
Vanilla extract enhances both the chocolate and caramel layers, rounding out the sweetness with aromatic depth.
Sea salt flakes are the finishing touch. They cut through the sweetness and elevate the overall flavor profile.
Directions
Begin by preparing a lined baking pan, ensuring the parchment overhangs slightly for easy removal later. Melt half of the dark chocolate gently over a water bath or in short microwave intervals, stirring until smooth. Pour this into the prepared pan and spread evenly, then refrigerate until set.
To make the caramel, melt the butter in a saucepan over medium heat. Add the sugar and stir continuously as it dissolves and deepens in color. Slowly pour in the warm cream while stirring carefully. Continue cooking until thickened, then remove from heat and stir in vanilla. Allow the caramel to cool slightly before spreading it over the chilled chocolate base.
Melt the remaining chocolate and pour it over the caramel layer, smoothing the surface with a spatula. Sprinkle sea salt flakes evenly on top. Refrigerate until fully set, then lift out and slice into bars using a sharp knife.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 16 bars. Preparation takes about 25 minutes, with an additional 90 minutes for chilling and setting.
Storage/reheating
Store the bars in an airtight container in the refrigerator for up to one week. Serve chilled or allow to sit at room temperature for 10 minutes before eating. Reheating is not recommended.
Variations and Customizations
These bars are easy to adapt. Milk chocolate can replace dark chocolate for a sweeter profile. A dairy-free butter and coconut cream can be used for a lactose-free version. Adding chopped nuts between the caramel and top chocolate layer introduces crunch and texture. For a festive twist, a pinch of espresso powder in the caramel deepens the flavor, while orange zest adds brightness.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 3 g |
| Carbs | 32 g |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Fiber | 2 g |
| Sugar | 27 g |
| Sodium | 140 mg |
Expert Tips & Customizations
Perfect Caramel Control: Keep the heat moderate to avoid burning the sugar.
Clean Cuts: Warm the knife slightly before slicing for sharp edges.
Flavor Balance: Adjust salt quantity to taste for a milder or bolder finish.
FAQs
Can I freeze salted caramel chocolate bars?
Yes, they freeze well for up to two months when wrapped tightly.
What chocolate works best?
High-quality dark chocolate with at least 60% cocoa is recommended.
How do I prevent grainy caramel?
Ensure the sugar melts completely before adding cream and stir continuously.
Can I make this recipe vegan?
Yes, use plant-based butter, dairy-free cream, and vegan chocolate.
Why did my caramel harden too much?
Overcooking can cause this. Remove it from heat as soon as it thickens.
Are these bars suitable for gifting?
Absolutely. They travel well when chilled and packaged securely.
Conclusion
Salted caramel chocolate bars are a refined yet approachable dessert that delivers impressive flavor with simple techniques. Whether served at a gathering or enjoyed quietly at home, they offer a perfect balance of sweetness, richness, and subtle salt.
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