Chocolate Caramel Bars (Printable)
Decadent chocolate bars with a buttery caramel layer and delicate sea salt finish.
# What You Need:
→ Chocolate Layer
01 - 6.3 oz semi-sweet or dark chocolate, chopped
02 - 2 tablespoons unsalted butter
→ Caramel Layer
03 - 7 oz granulated sugar
04 - 3.2 oz unsalted butter, cubed
05 - 1/2 cup heavy cream
06 - 1/2 teaspoon fine sea salt
07 - 1 teaspoon vanilla extract
→ Finishing
08 - Flaky sea salt, for sprinkling (optional)
# How to Make It:
01 - Line an 8 x 8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt 6.3 oz of chocolate with 1 tablespoon butter in a heatproof bowl over simmering water or in 30-second microwave bursts, stirring until smooth.
03 - Pour melted chocolate into prepared pan and spread evenly. Refrigerate for 20 minutes until firm.
04 - In a medium saucepan over medium heat, melt sugar while stirring constantly until golden-brown liquid forms, approximately 5 to 7 minutes.
05 - Add cubed butter to sugar and stir until fully melted and combined.
06 - Slowly pour in heavy cream while stirring, then add sea salt and vanilla extract. Simmer for 2 to 3 minutes until smooth and slightly thickened.
07 - Remove caramel from heat and let cool for 10 minutes. Pour evenly over chilled chocolate layer and refrigerate for 30 minutes until set.
08 - Melt remaining 4.2 oz chocolate with 1 tablespoon butter and pour evenly over caramel layer.
09 - Sprinkle flaky sea salt if desired and chill for at least 30 minutes until firm.
10 - Lift bars from pan using parchment overhang, cut into 16 bars, and serve.
# Expert Tips:
01 -
- Three layers of pure indulgence with just enough salt to make everything taste more like itself.
- They look fancy enough to gift but easy enough that you won't stress about technique.
- The caramel stays smooth and chewy—no grainy sugar moments if you follow the rhythm.
02 -
- Watching caramel is non-negotiable—it goes from golden to burnt in about 30 seconds, so stay close and trust your nose and eyes over any timer.
- Cold chocolate layers beneath warm caramel will stay firm and distinct instead of melting together, which is why each chill time matters even when you're eager to keep going.
03 -
- Warm your knife under hot water before each cut—a clean, warm blade is the difference between bars that look homemade and bars that look professional.
- Let each layer set fully before adding the next one; patience during chilling is what keeps your layers distinct and beautiful instead of sliding into each other.