Salted Caramel Chocolate Bars

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Salted Caramel Chocolate Bars

These Salted Caramel Chocolate Bars are the perfect balance of sweet, salty, chewy, and fudgy. A buttery chocolate cookie base holds a thick layer of gooey salted caramel, topped with a smooth chocolate layer that sets into slice-perfect bars. They’re indulgent without being complicated and disappear fast at parties, bake sales, or family gatherings.

Recipe Overview

  • Prep Time: 20 minutes

  • Bake Time: 25–30 minutes

  • Chill Time: 1–2 hours

  • Yield: 16–20 bars

  • Difficulty: Easy

Ingredients

Chocolate Base & Top

  • 1 cup unsalted butter, melted

  • 1 cup brown sugar, packed

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • ½ tsp salt

  • 1 tsp baking powder

  • 1½ cups semi-sweet chocolate chips

Salted Caramel Layer

  • 1 cup soft caramel candies (or thick caramel sauce)

  • ¼ cup heavy cream

  • ½ tsp flaky sea salt (plus extra for topping)

Instructions

Step 1: Prep the Pan

Preheat oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.

Step 2: Make the Chocolate Dough

In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla, mixing well.

In a separate bowl, whisk flour, cocoa powder, salt, and baking powder. Gradually mix dry ingredients into wet ingredients until just combined. Fold in chocolate chips.

Step 3: Bake the Bottom Layer

Press two-thirds of the dough evenly into the prepared pan.
Bake for 12–15 minutes, just until set but not fully baked.

Step 4: Prepare the Salted Caramel

In a small saucepan over low heat, melt caramel candies with heavy cream, stirring constantly until smooth. Remove from heat and stir in sea salt.

Step 5: Assemble the Bars

Pour caramel evenly over the warm chocolate base.
Drop spoonfuls of the remaining dough over the caramel layer and gently spread or leave in rustic patches for a marbled look.

Step 6: Final Bake

Return pan to the oven and bake for 13–15 minutes, until the top is set but still slightly soft in the center.

Step 7: Cool & Set

Cool completely at room temperature, then refrigerate for at least 1 hour before slicing. Sprinkle with extra flaky sea salt before serving.

Pro Tips

  • Let bars chill fully for clean cuts

  • Use flaky sea salt—not table salt—for the best flavor contrast

  • Slightly underbake for extra gooey centers

  • Warm slices briefly for a molten caramel effect

Variations

  • Peanut Butter Caramel Bars: Swirl peanut butter into the caramel

  • Espresso Chocolate Bars: Add 1 tsp instant espresso powder to the dough

  • Milk Chocolate Version: Swap semi-sweet chips for milk chocolate

Storage

  • Store airtight at room temperature for 2 days

  • Refrigerate up to 5 days

  • Freeze up to 2 months

Estimated Nutrition (Per Bar)

  • Calories: ~330

  • Fat: 18g

  • Carbohydrates: 38g

  • Protein: 4g

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