This recipe for Salted Chocolate and Caramel Bars is pure indulgence! This is a dessert that’s sure to please brownie and cookie lovers alike and if chocolate and caramel is your thing – you are in for a real treat!
I love dark chocolate and salt together almost as much as I love caramel and chocolate together.
My husband is a chocolate fanatic and asks me to make brownies on a regular basis. We celebrated our wedding anniversary a couple of weeks ago and I wanted to create something extra special that represented us both.
One of our favorites has always been my Salted Caramel & Dark Chocolate Blondies. So I used that as my inspiration and mixed it up a little and added even more chocolate for my husband. This was recipe defiantly special!
The salted chocolate on top of the caramel is special enough, but the base is a perfect cross between a cookie and a brownie. It’s softer than a cookie, but not too fudgey so it holds the topping perfectly. These babies are outrageous.
The key to cutting them is to carefully heat the knife so it doesn’t break the chocolate topping and it makes the caramel ooze in a fantastic, beautiful way.
Please note that the caramel recipe uses golden syrup which is an amber colored syrup with a rich, deep sweetness that you can buy here on Amazon. I love golden syrup and use it a lot, but it could be substituted with corn syrup.
That said, I will point out that making homemade caramel is not an easy task. If you aren’t sure it’s something you want to mess with, feel free to melt down some store bought cubes, I’m sure they will do the job.
I use a silicone pan for this recipe because I find it’s the easiest way to remove it from the pan. With a silicone pan, you just pop it out in one piece and there’s no breaking or sticking to the pan. If you’re in the US, you can one like mine from Amazon here. You’ll find it under baking pans. If you’re in the UK, click here.
You can also try lining the pan with non stick foil or using baking paper, but I haven’t tried these methods and can’t guarantee you won’t run into problems.
Just keep in mind, if you use a silicone pan that isn’t fitted with any sort of frame (which will be floppy when you hold it), make sure to put it on top of a cookie sheet before filling it to keep it stable and to avoid disaster when moving them in and out of the oven.
When you add the salt, give the Chocolate some time to almost completely set before you sprinkle it on or it will just melt into the chocolate.
I also suggest using shaved sea salt as there is less of a bite to it.
- For the base:
- 1/2 Cup Semi Sweet Chocolate Chips to be melted
- 1 cups all-purpose/plain flour
- ¼ cup unsweetened Cocoa Powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda/bicarbonate of soda
- 1 stick butter softened
- 3/4 cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large eggs at room temperature
- 1 teaspoos vanilla extract
- For the caramel:
- ½ cup white sugar
- 2 tablespoons golden syrup see post for link to buy
- ½ cup butter
- 1 tablespoon whipping cream
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- For the topping:
- 12 oz Dark Chocolate chopped
- Shaved sea salt to taste
For the base:
Preheat the oven to 350F/ 170C degrees.
Grease a 9x9 silicone pan
In a microwave-safe bowl, melt 1/2 cup dark chocolate chips on medium power in 30 second intervals until just melted.
Sift the flour, Cocoa Powder, salt, baking soda and baking powder together into a large mixing bowl.
In a large mixing bowl beat the butter, brown sugar and granulated sugar until fluffy.
Mix in the egg, then add the vanilla. Add melted chocolate and mix until combined.
Mix in the flour mixture by hand until combined (this avoids a cake like consistency).
Fold in the chocolate chips.
Spread the dough into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer any jiggle.
Set aside to cool.
For the caramel:
Combine the sugar and syrup in a medium saucepan. Cook on medium heat, stirring constantly, until it becomes a light caramel color.
Add the butter, salt & cream stir until smooth. Remove from heat and mix in the vanilla.
Set aside to cool slightly, then pour over the cooled base.
Allow to cool completely.
Melt the chocolate melt chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
Pour the melted chocolate over the caramel and set aside until the chocolate has cooled almost completely. Sprinkle with the salt and leave to set completely before cutting.
Cut into squares and serve.