Chocolate Caramel Bars
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Caramel Layer
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Chocolate Topping
- 2 cups semi-sweet chocolate chips
- 2 tablespoons heavy cream
- ½ cup milk chocolate or chocolate hazelnut spread (for the swirl)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into a greased 9×13-inch baking dish.
- Bake for 8–10 minutes, then let cool slightly.
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar, sweetened condensed milk, and corn syrup.
- Bring to a gentle simmer, stirring constantly for 6–8 minutes, until thick and smooth.
- Remove from the heat and stir in the vanilla and salt.
- Pour the caramel over the cooled crust and spread evenly.
- Sprinkle the chocolate chips over the hot caramel. Let sit for 2–3 minutes until softened, then spread into a smooth layer.
- Dollop the milk chocolate or chocolate hazelnut spread over the top and use a knife or skewer to create a swirl pattern.
- Refrigerate for 2–3 hours, or until fully set.
- Slice into bars and serve.
Storage
Store in an airtight container in the refrigerator for up to 1 week. For the cleanest slices, chill well before cutting.