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.
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 recommend using 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 my Amazon Shop here on Erren’s Kitchen. 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.