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A cookie base is topped with a thin layer of chocolate and a homemade caramel.


Chocolate Caramel Bars from www.tasteandtellblog.com

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A bit of business first – I now have a weekly email newsletter!!  This is something that I’ve been wanting to do for months now, and I’m glad that I finally got it all together.  If you subscribe, every Saturday morning you will get an email with the week’s posts, a few things I’ve seen around the web that have caught my eye, and occasionally, some new and exclusive content!  You can subscribe here.

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Is there one thing that you have struggled with in the kitchen forever?  I know a lot of people struggle with yeast, others with making a perfectly risen cupcake.  Me – it’s caramel.  We have a love/hate relationship.  I love homemade caramel.  And when it works for me, I’m on cloud 9.  But it is one of those things that is never very consistent for me.

But for some reason, when I saw this recipe, I knew I wanted to try these bars – even though the caramel is made from scratch.  Well, let me tell you – it really doesn’t get much easier than this.  This caramel was probably the easiest I’ve made.  No thermometer.  No crazy ingredients.  And it all worked perfectly the first time!

Chocolate Caramel Bars from www.tasteandtellblog.com

I took these bars to a family dinner and they were devoured – especially by the kids. They all thought they tasted like Twix candy bars – but better. In fact, when they were gone, a few of the kids came into the kitchen looking for more and then were very disappointed to find out that they were gone.

So I’m going to say that these were a huge success.  And maybe – just maybe – I have conquered my homemade caramel nemesis.  I do know that only time will tell, because there will always be more caramel!!


Chocolate Caramel Bars

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Yield: about 4 dozen bars

Chocolate Caramel Bars

A cookie base is topped with a thin layer of chocolate and a homemade caramel.

Ingredients

    Crust
  • 2 cups all-purpose flour
  • 3/4 cup butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup milk chocolate chips
  • Caramel
  • 3/4 cup butter
  • 1 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350F. Spray a 13x9-inch baking pan with non-stick cooking spray.
  2. In the bowl of a mixer, combine the flour, butter, brown sugar and salt. Beat until it resembles coarse crumbs. Press into the prepared pan. Bake in the preheated oven for 15 minutes, or until golden brown. Sprinkle the chocolate chips over the hot crust immediately after removing from the oven. Let sit for 5 minutes, or until the chocolate chips turn glossy and soft. Use a spatula to spread the chocolate evenly. Set aside.
  3. In a 2-quart saucepan, combine the butter, brown sugar, corn syrup and vanilla. Cook over medium heat, stirring frequently. Bring to a boil. Stop stirring and allow to boil for 4 minutes. Gently pour over the chocolate layer. Cool completely. Refrigerate until the chocolate and caramel are set, about 1 hour.
  4. Bring to room temperature to cut into 2x1-inch bars.
  5. --------------
  6. slightly adapted from Favorite Brand Name Best-Loved Recipes
http://www.tasteandtellblog.com/chocolate-caramel-bars-recipe/

More caramel love:

Homemade Caramel Apples from Clawson Live
Baked Apple Dumplings with Gooey Caramel Sauce from Tracey’s Culinary Adventures
Pumpkin Cheesecake with Caramel Sauce from Taste and Tell

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32 Responses to Chocolate Caramel Bars

  1. Rosa says:

    Irresistible! Those bars are really great.

    Cheers,

    Rosa

  2. I’m also intimidated by homemade caramel! Good to know this recipe isn’t too difficult. I can definitely see how these would be gobbled up really quickly! Signed up for your newsletter :)

  3. SO you’re ssaying I can have Twiz at my fingertips whenever I want? I’m in trouble!

  4. I love caramel anyting and Twix and the fact that I can make them is just a little too good to be true!

  5. Caramel without a thermometer? Yes please! Gorgeous bars!!

  6. I think homemade caramel is on the same list as macarons for some reason. Need to make but I’m less scared of yeast so it’s on the hold list lol :)

  7. Emily says:

    I so need to conquer my homemade caramel fear. I’ve had it turn out about half the time. I am SO not a candy maker but these look so good I’ll need to give them a shot!

  8. Cassie says:

    Yay for your newsletter, I can’t wait to read it! And these bars – fantastic! I made something a little bit similar last weekend and I love the flavor combo!

  9. Fool-proof caramel? Sounds to good to be true. I think I’m in love!

  10. Jennifer @ Mother Thyme says:

    I can see why these were devoured, they look amazing!

  11. Chels R. says:

    These look super yummy! And I subscribed :) Super excited!

  12. I’m a yeast-struggler. But I’m sure it would be bad with caramel, although you’re totally inspiring me to go out of my comfort zone because this looks amazing!

  13. Oh, I love homemade caramel. These look decadent!

  14. Katrina says:

    Love that caramel on top!

  15. Yum! I totally need a whole batch of these to myself after the day I have had! And I am super excited for the weekly newsletter! That way I won’t miss anything! I hope you’ll include the links to freelance work you do that isn’t featured here on your blog.

  16. Caramel never turns out for me, and this looks so good I will have to give it a try!

  17. carrian says:

    These look totally awesome!! Miss you!

  18. I’ve never braved homemade caramel…but these definitely look more than worth it.

  19. Mercedes says:

    THat caramel looks incredible! I love how thick it is and how easy it sounds to make!

  20. teresa says:

    better than twix! head exploding, that’s my favorite candy bar. MUST try these!

  21. I’ve made homemade caramel a few times, but your version looks MUCH more approachable! mmm it pairs wonderfully with milk chocolate too. like a twix bar, but BETTER!

  22. grace says:

    i love caramel of this texture–where you can sink your teeth into it and meet with just enough resistence to leave tooth marks. :)

  23. I have no problem baking with yeast or making cakes but when it comes to caramel, I’m a complete disaster!
    Will have to try your version. Thanks Deborah!

  24. Jess says:

    I use to not really like caramel, but then I discovered the power of homemade caramel. This looks great.

  25. Stephanie says:

    I am not sure what I did wrong, but the caramel was rock hard…had to throw out the whole thing. I followed the directions exactly so I have no idea why it turned out like that. This recipe is not good!!!

  26. Meg says:

    Thank you! I was looking for a dairy free caramel and you just gave me one thank you so much!!!!!!

  27. Deanna says:

    Hi Deborah,

    I love your website! Everything looks so yummy! Looking for a little help with this recipe. I am trying to make these bars and no matter how long I let them sit I can’t get them to room temperature to be able to cut them. I did have to leave them in the fridge much for quite a few hours (lots of Christmas shopping to do!), and maybe that is the reason. But I need them for a cookie exchange tomorrow and am afraid that they won’t be ready. Any ideas?

    Thanks! Deanna

    • Deborah says:

      I apologize – I just saw your comment! I’m hoping they softened out for you. My guess is that the caramel cooked too long to make it too hard. Caramel really is my nemesis, but when I made these, this caramel turned out soft and wonderful. But I’m guessing the timing has to be just right. I may need to play around with this a little bit more!

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