This recipe for Salted Chocolate and Caramel Bars is pure indulgence! A dessert that’s sure to please brownie and cookie lovers alike.
If, like me chocolate and caramel is your thing – you are in for a real treat!
My husband is a chocolate fanatic and asks me to make brownies on a regular basis. This is a recipe I created for him for a wedding anniversary, it’s so good I just had to share it with you.
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!
Why This Recipe Works
- Using dark chocolate gives these cookie bars a deliciously decadent flavor.
- Salting the caramel cuts the sweetness giving that perfect salty sweet balance.
- This cross between a cookie and a brownie helps to hold the caramel and chocolate topping perfectly.
How To Make Salted Chocolate Caramel Bars
- Make the caramel, set aside.
- Melt chocolate chips.
- Sift dry ingredients.
- Beat the butter, brown sugar and granulated sugar until fluffy.
- Mix in the eggs, vanilla and melted chocolate until combined.
- Fold in the flour and chocolate chips.
- Pour into a pan and bake for around 30 minutes.
- Allow to cool and top with caramel.
- Pour over melted chocolate and sprinkle with sea salt.
- Once set, serve and enjoy!
Making 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.
If you want further information on making it at home check out my post on Homemade Caramel
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. (#paidlink). I love golden syrup and use it a lot, but it could be substituted with corn syrup.
Erren’s Top Tips
- 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.
- 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 also suggest using shaved sea salt as there is less of a bite to it.
- Using a silicone bakeware for this recipe makes it easier 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.
You can get a pan like mine from Amazon here (#paidlink).
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.
Did you make this?
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Salted Chocolate and Caramel Bars
For the base:
- ½ cup semi-sweet chocolate chips to be melted
- 1 cups all-purpose/plain flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 stick butter softened
- ¾ cup light-brown sugar packed
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon 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 ounces dark chocolate chopped
- shaved sea salt to taste
For the base:
- Preheat the oven to 350F/ 170C degrees.
- Grease a 9×9 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.