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    Home » Desserts

    Chocolate Caramel Bars

    Published: Jul 13, 2021 · Modified: Oct 3, 2024 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Ahh! That addictive combination of sweet and salty is defined in these easy salty Chocolate Caramel Bars. Just a few very traditional ingredients and a few minutes to mix.

    Chcolate squares on topped with salty pretzels and salted caramel.

    It will need about 20 minutes in the oven and some chill time.

    It is crumbly until it cools and then it solidifies so it is a great make-ahead recipe. It stores and keeps well in the fridge for up to a week or so.

    You can also freeze them for months.

    It is easy to transport. You can leave it in the pan or cut them and take them on a plate or in a container.

    These bars are very sturdy once cooled. They would make a great addition to a picnic or lunch bag.

    Nothing new under the sun here folks. This is a bit reminiscent of those super easy squares you see at Christmas. You know the ones... graham wafers spread with melted chocolate and caramel.

    This is actually a great recipe for kids just starting to bake if you supervise the microwave and bake time. May be a good idea to teach the kids since you will be making these over and over again!

    Amazing flavour here folks with just a few simple ingredients!

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    Chcolate squares on topped with salty pretzels and salted caramel.

    Chocolate Caramel Bars

    Easy to make and take!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Prep Time: 7 minutes mins
    Cook Time: 20 minutes mins
    Chilling Time: 4 hours hrs
    Total Time: 4 hours hrs 27 minutes mins
    Servings: 24 2" squares

    Ingredients

    Graham Crust

    • 1 ¾ cups graham wafer crumbs
    • ½ cup unsalted butter
    • ¼ cup white sugar
    • ¼ teaspoon sea salt

    Filling

    • 1 ½ cups semi-sweet chocolate chips
    • 10 oz sweetened condensed milk
    • ½ cup salted caramel chips can substitute butterscotch chips
    • 1 teaspoon vegetable oil
    • ½ cups salty pretzels pieces (large chunks)

    Instructions

    Crust

    • Line a 9 X 13" baking pan with foil leaving a 2" overhang on all sides. Preheat oven to 350°.
    • Melt butter gently in the microwave.
    • Mix the graham crumbs, sugar and salt. Then stir in the butter and mix till well moistened. Press firmly into the bottom of the baking pan.
    • Bake 10 minutes.

    Filling

    • Pour chocolate chips and condensed milk in a large microwaveable container. Melt on high about 2 minutes. Remove from microwave and stir thoroughly. Add time in 30 seconds increments if necessary to fully melt. Stir well each time you add more time.Or Stove top method: combine chocolate chips and condensed milk in a large saucepan and heat over medium heat until chocolate is melted. Stir to combine well.
    • Pour warm chocolate mix over the graham crumb base. Distribute pretzel pieces evenly over the chocolate layer. You can choose how much chocolate layer you want to leave exposed.
      Gently melt the salted caramel chips with the teaspoon of vegetable oil in the microwave sitrring every half minute. Drizzle evenly over top of the pan.
    • Bake a further 12 minutes at 350°.
    • Remove from oven. Allow to come to room temperature and then chill at least 4 hours to allow it to firm up.
    • Using the foil overhang you can carefully remove the squares from the pan to a flat surface. Cut in to even squares and serve.
    • Refrigerate covered up to a week. Squares also freeze well, tightly sealed, for months.

    Nutrition

    Calories: 199kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 134mg | Fiber: 1g | Sugar: 16g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    5 from 1 vote (1 rating without comment)

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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