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stack of chocolate caramel bars, one of which has a bite taken out of it

Chocolate Caramel Bars

These chocolate caramel bars are easy to make and they're totally no bake--even the most novice baker can make them successfully!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 40
Author Kelsie

Ingredients

Crust

  • 3 cups graham cracker crumbs
  • 14 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt

Filling

  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 14-ounce can sweetened condensed milk
  • 1/2 teaspoon vanilla extract

Topping

  • 2 cups semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup

Instructions

Crust

  1. Combine all crust ingredients in a medium mixing bowl and stir until crumbs are evenly moistened. Press firmly into an even layer in the bottom of a 15- by 10- by 1-inch baking pan. Refrigerate the crust for 1 hour before making the filling.

Filling

  1. Combine all ingredients EXCEPT vanilla in a medium saucepan set over medium heat. (If your butter is cold cut it into pieces.)
  2. Bring mixture to a boil, stirring constantly. Boil for 5 minutes, still stirring. Remove from the heat and stir in the vanilla.
  3. Pour the filling over the chilled crust and let sit at room temperature for 15 minutes.

Topping

  1. Combine the chocolate chips, heavy cream, and corn syrup in a medium microwave-safe bowl. Heat in 20-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth.
  2. Pour the chocolate over the caramel layer and use an offset spatula to smooth it into an even layer. Let bars sit at room temperature for 30 minutes, then refrigerate for at least 4 hours (overnight is better) before slicing and serving.
  3. Bars can be stored in the fridge in an airtight container for up to 5 days.

Recipe Notes

Be sure to press the crust firmly into the pan; use the bottom of a measuring cup to help you compress the crumbs. The measuring cup will also help you achieve an even crust layer.

The bars need to chill for at least 4 hours (overnight is better) so be sure to plan for that!