Salted Caramel Chocolate Bars: The Ultimate Dessert Recipe
Salted Caramel Chocolate Bars are the perfect indulgence, combining a buttery chocolate shortbread cookie base with a luscious, sugary caramel topping and crunchy toasted pecans. These decadent bars are sure to be a hit with everyone!
Why You’ll Love This Salted Caramel Chocolate Bar Recipe
This recipe for salted caramel chocolate bars is a guaranteed crowd-pleaser! Once you try them, they’ll become a new family favorite. Here’s why:
- Perfect Texture: They offer a delightful combination of textures – a crunchy, buttery, and salty shortbread cookie base with a sweet and smooth caramel topping.
- Decadent Flavors: The addition of toasted pecans (or even untoasted ones!) elevates these bars to a whole new level of flavor complexity.
- Versatile Treat: Whether you’re hosting a party or need a sweet treat for a picnic, these bars can be easily sliced into bite-sized pieces or regular-sized portions.
Step-by-Step Instructions for Making Salted Caramel Chocolate Bars
Follow these simple steps to create your own batch of irresistible salted caramel chocolate bars:
- Prepare the Shortbread Base: Begin by sifting together the dry ingredients in a large bowl.
- Cream the Butter and Sugar: In a separate bowl, beat together the softened butter, sugar, and sea salt until light and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the creamed butter mixture to the dry ingredients, using a hand mixer to combine until a dough forms.
- Press and Bake: Press the shortbread mixture evenly into the bottom of a square glass baking dish. Bake in a preheated 350°F (175°C) oven for 21-23 minutes, or until lightly golden.
- Prepare the Caramel: While the shortbread is baking, start making the caramel. In a saucepan, combine sugar, water, and corn syrup. Cook over medium heat, stirring occasionally, until the mixture turns a light amber color.
- Add Cream, Butter, and Chocolate: Remove the caramel from the heat and carefully stir in the heavy cream, butter, and salt. Once combined, add the chopped bittersweet chocolate and stir until smooth.
- Pour and Set: Once the shortbread base and the caramel are ready and slightly cooled, pour the chocolate caramel evenly over the shortbread cookie base. Allow the caramel to set at room temperature.
- Add Pecans: Sprinkle pecan pieces (toasted or untoasted) over the caramel before it sets.
- Cut and Serve: Once the caramel and pecans have fully set, use a spatula or knife to lift the bars out of the baking dish. Cut into desired sizes and serve.
Serving Ideas for Salted Caramel Chocolate Bars
These Salted Caramel Chocolate Bars are perfect for any occasion. Here are some ideas:
- After-School Snacks: A satisfying treat for kids after a long day at school.
- Brunch Dessert: A sweet ending to a delightful brunch.
- Date Night: Enjoy these bars with red wine by the fire after the kids are in bed.
- Gifts: A homemade gift that teachers and staff will truly appreciate.
- Picnics and Potlucks: Easy to transport and always a hit!
Pair these delicious bars with a scoop of Dairy-Free Chocolate Chip Ice Cream or a Boozy Chocolate Peanut Butter Float for an extra special treat.
The slightly crunchy, yet tender shortbread base is just the right texture, making these bars incredibly addictive.
With the rich chocolate and caramel flavors, this dessert is the ultimate fall comfort food!
More Chocolate Dessert Recipes to Try
If you love chocolate, be sure to check out these other delicious chocolate dessert recipes:
- Chocolate Cake Mix Cookies
- Mint Chocolate Brownies
- Chocolate Bourbon Pecan Pie
- Chewy Chocolate Fudge Cookies
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Salted Caramel Chocolate Bars Recipe
These chocolate bars have a salted caramel and nut topping. An easy and delicious snack for chocolate lovers!
Prep Time: 15 mins
Cook Time: 23 mins
Total Time: 38 mins
Servings: 21 bars
Ingredients
For the Shortbread Base
- 1 cup (136 gram) all-purpose flour
- ¼ cup (21 grams) unsweetened cocoa powder
- 8 tablespoons (1 stick, or 113 grams) unsalted butter, cut into chunks, at room temperature
- ⅓ cup (67 grams) granulated sugar
- ¼ teaspoon fine sea salt
For the Caramel Topping
- 1 cup (200 grams) granulated sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- ½ cup (120 ml) heavy cream, at room temperature
- 2 tablespoons (1 ounce; 28 grams) unsalted butter, cut into 3 pieces and very soft
- ¼ teaspoon fleur de sel or a good-size pinch of fine sea salt
- 2 ounces (57 grams) finely chopped bittersweet chocolate
- ½ cup (60 grams) pecans, toasted and coarsely chopped
Instructions
- Center a rack in the oven and preheat it to 350°F (175°C) degrees. Generously butter (or spray) an 8-inch square pan; set aside.
- Make the shortbread base: Whisk together the flour and cocoa powder.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes. Turn off the mixer, add the dry ingredients all at once and beat on low until the dough comes together. This will take a little longer than you might expect, so don’t get discouraged. Give the dough a few last turns with a flexible spatula and scrape it out into the pan. Using your fingertips, pat the dough evenly over the bottom of the pan; press down and make sure to get the dough into the corners.
- Bake the shortbread for 21 to 23 minutes, rotating the pan after 10 minutes, or until it is slightly darker around the edges and just starting to pull away from the sides of the pan; it will not feel completely firm if poked gently. Transfer the pan to a rack and allow the shortbread to cool completely.
- Make the caramel topping: Put a heatproof bowl close to the stovetop, along with a small bowl of cold water and a pastry brush (preferably silicone).
- Put the sugar, water and corn syrup in a small saucepan or skillet and bring to a boil over medium-high heat. Allow the ingredients to bubble away, brushing down the sides of the pan with cold water if there are spatters and swirling the pan a couple of times once you start seeing some color, until the caramel turns a pale to medium amber. (Don’t let it get as dark as mahogany.) Lower the heat, stand away from the pan and add the cream, followed by the butter and salt — ingredients that might cause the caramel to roil. Remove the pan from the heat, drop in the chocolate and, using a silicone spatula or wooden spoon, stir to blend.
- Pour the hot caramel over the shortbread and sprinkle with the nuts. Allow to set at room temperature.
- When the caramel is firm, run a table knife around the sides of the pan, carefully unmold the cookie onto a rack and turn it over onto a cutting board. Using a long thin knife, cut 21 bars (cut into 3 strips and then cut each strip into 7 bars). Alternatively, leave the cookie whole and cut individual bars as needed.
Notes
- Makes approximately 21 bars.
- Storing: When the caramel is fully set, the cookies (cut or intact) can be wrapped in plastic and refrigerated for up to 5 days. Remove them from the refrigerator about 10 minutes before serving.
Nutrition
Calories: 176kcal, Carbohydrates: 21g, Protein: 1g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 59mg, Potassium: 55mg, Fiber: 1g, Sugar: 15g, Vitamin A: 253IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy your delicious homemade salted caramel chocolate bars! They are a perfect treat for any occasion and are sure to impress your friends and family.