CHOCOLATE CARAMEL BARS

Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.

Chocolate Caramel Bars have got to be one of my favorite caramel treats ever. Just a little tidbit of info about me- I look for recipes everywhere. Yep. Newspapers, fiction novels, and in this case,  I tore this recipe off the back of a butter package! I’ll be honest, I make a lot of duds. But every once in a while I come across a gem of a recipe that just makes me absolutely giddy. This is one of those times. 4 ingredients, people. F-O-U-R. And you probably already have everything in your pantry. The crust ends up tasting like it has toffee in it and the chocolate caramel layer is just perfect.

Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate. Chocolate Caramel Bars

  • 1 cup all-purpose flour
  • 1/2 cup + 1/4 cup brown sugar
  • 1/4 cup + 1/3 cup salted butter
  • 1/2 cup semi-sweet chocolate chips
  1. Heat oven to 350 degrees F. Spray an 8×8 glass pan with non-stick spray.
  2. In a medium bowl, combine flour, 1/2 cup brown sugar and 1/4 cup butter. Use 2 forks or a pastry cutter to combine, until mixture is crumbly. Press into bottom of 8×8 pan.
  3. In a small saucepan over medium heat, melt remaining 1/3 cup butter. Add in 1/4 cup brown sugar and stir. Bring to a boil, then boil for 1 minute. Remove from heat and pour over crust.
  4. Bake for 15 minutes. (Do not over bake or you will have toffee bars! 😉
  5. Remove from oven. Sprinkle chocolate chips on top of caramel and swirl gently with a thin knife. Let cool completely. Cut into bars and ENJOY!!

If you enjoyed these Chocolate Caramel Bars, you’ve got to check out these other caramel treats:

Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.  Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.  Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate. Best #caramel bars ever! #Dessert from Butter With A Side of Bread

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Yields 12

CHOCOLATE CARAMEL BARS

Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate. 

10 min

15 min

25 minTotal Time

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4.5 based on 2 review(s)

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup + 1/4 cup brown sugar
  • 1/4 cup + 1/3 cup salted butter
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees F. Spray an 8x8 glass pan with non-stick spray.
  2. In a medium bowl, combine flour, 1/2 cup brown sugar and 1/4 cup butter. Use 2 forks or a pastry cutter to combine, until mixture is crumbly. Press into bottom of 8x8 pan.
  3. In a small saucepan over medium heat, melt remaining 1/3 cup butter. Add in 1/4 cup brown sugar and stir. Bring to a boil, then boil for 1 minute. Remove from heat and pour over crust.
  4. Bake for 15 minutes. (Do not over bake or you will have toffee bars! 😉
  5. Remove from oven. Sprinkle chocolate chips on top of caramel and swirl gently with a knife. Let cool completely. Cut into bars and ENJOY!!
7.6.4
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https://butterwithasideofbread.com/chocolate-caramel-bars/
Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.

48 COMMENTS

      • How would you recommend adjusting the baking time? I'm assuming doubling of all ingredients, but wonder how to ensure proper baking a larger pan without ending up with toffee, from overbaking as you mentioned.
        • If you double all ingredients and bake in a 9x13, the baking time would be very close to what it is now- maybe add a couple minutes just to be safe.
  1. So I'm a cook not a baker. Lol. I love this, thanks for the recipe I have made it 3 times, and every time I make it the toffee part is always very dark brown. How do you get yours so creamy and tan color? Am I cooking too hot? Do I need very light colored brown sugar? Thanks again...
    • Are you using dark brown sugar? That's the most likely reason why your caramel is darker. Is your caramel somewhat soft & chewy after baking? If not, if it's more hard like toffee, then I'd reduce the cooking time a bit- your oven might be a little hot.
  2. These are delicious! There's not enough caramel for me, so I double the quantity, and boil for about 90 seconds. I also sprinkle some coarse sea salt over the caramel before adding the chocolate chips. I make millionaire's shortbread quite often and it's an absolute production! This is so much easier, and just as tasty. Thanks for a great recipe :-)
    • Great changes! So good to know about that millionaire shortbread recipe- I've seen it too but it just seemed too time intensive! :)
      • So, a follow-up :-). These are not just as tasty as millionaire's shortbread, according to my children, they're better! It's the brown sugar in the crust I think - just amazing flavor. Also, your original caramel quantity is enough after all. I was over-reducing it but I've got it figured out now. Was having a bit of trouble getting the chocolate chips to melt properly so once I turn the oven off, I pop the whole dish back in (with the chocolate) for 6o seconds, and I can get perfect swirls now. Finally, if you're wondering why I seem to be in small-scale production of these bars, it's because I made the mistake of sending some to school with my middle-schooler, and now have numerous demands for more from the entire lunch table :-). Am trying your chicken tenders next, and I'm sure they'll be delicious :-)
        • Gina- thank you so much for taking the time to leave me this wonderful comment! I think sometimes people forget that there are REAL people behind these types of websites. Your comment made me smile. I'm so glad you enjoy the caramel bars. You're right- the crust is incredible! I think it almost tastes like there are pieces of toffee in it after it bakes. YUM. Enjoy your weekend and good luck with the lunch table! ;)
  3. I'm making this recipe right now, I have never make caramel before. For some reason the butter and brown sugar is very runny is that the way it's suppose to look? The first time I made it I over cooked it and made toffee .
    • The caramel sauce is fairly runny- it's syrup consistency. It bakes to a solid caramel in the oven. And hey- nothing wrong with making toffee, even if it was unintentional! ;)
  4. I am only 13 years old and i have to make these for my health class. I have a 50 minute window for prep time, cook time and clean up time. Would you still recommend this? And also to speed up the cooling time can i stick this in the fridge?
  5. I made these today and I found them a bit sweet for my taste so would reduce the sugar a bit. Otherwise, a quick and easy recipe. I used unsalted butter and just added some salt to the caramel.
  6. I've just made these and am waiting for them to cool. I swear the site I read the recipe on said to add the chocolate chips before baking. They still don't seem to have melted a lot. Is the crust really soft when it first gets out of the oven? I can see it being moved around as I try to swirl the chocolate chips. I really hope they turn out. They smell delicious!
  7. I have made this with nuttelex (vegan spread) and it worked fine (even for the caramel). I also recommend putting more butter / margarine in the base as both times I have made it the bottom keeps crumbling (perhaps I did not put enough in, or did something wrong). I would have liked to use some Cadbury chocolate as the top but I instead used the Kraft chocolate hazelnut spread. I also added in shredded coconut to the base and added crushed peanuts and hazelnuts to the caramel just as it had finished boiling on the stove. Very good with nuts. Great recipe and I will keep it as a recipe when I have limited items : ) Thanks heaps for the share! Will make again! :)
  8. How long will these keep for (in an airtight container well hidden from the husband and child)? Trying to set a time line for my Christmas baking and feel like they won't keep as long as some of my other items.
    • I'd say they taste the best within 3 or 4 days. I think you could make them now and freeze them though- then just take them out and cut them when you'd like to serve.
  9. Oh good lord...these are quite addictive! I have made this several times to great acclaim even though folks seem surprised that someone would actually try a recipe saved from Pinterest! Anyway, I have never found any reason to tweak your recipe and I always read comments to avoid making mistakes. I found your comment that these beauties are best eaten in 3 to 4 days to be hysterical! I cannot imagine any scenario in which these could possibly last in my kitchen more than 36 hours and this is why I do NOT double the recipe. I would have to put a "wide load" sign on my backside! My family and friends thank you for this delicious recipe.
  10. What is up with all the ads? I mean really? 5 ads (1 minute 20 seconds total) embedded in a 1 minute 4 second video? I understand the use of ads to offset the cost of hosting a site and compensation for content, but this is just beyond greedy and really annoying! I think you have a great site, but the sheer amount of ads makes it nearly intolerable.
    • I'm sorry you feel this way Alan. I try to balance ads as best I can to be able to offer you recipes for free. Time creating recipes, taking photos, editing, creating videos- is all time away from my family. A few minutes of your time in exchange for a free recipe (for a freaking amazing treat!) doesn't seem greedy or annoying to me. ;)
  11. I made these last night as an Easter Basket treat. I have to admit, a small portion of the left side of the bars were eaten while still warm in the dish-YUMMY!!!! The rest had to be hidden in the laundry room so that my husband wouldn't finish them off before they were cool. They are quick and easy and the crust is to die for. Thanks for the recipe.
  12. If you would please NOT put an emoji in the printable recipe, that would be great. It scales really large when I try to print and wastes my ink and paper. I scaled down the entire print just to get it on one page, but it's barely readable and still wastes the ink. Thanks! I appreciate it..... :D
  13. Hi, I made these & everyone loves them. However, when I made the caramel mixture in the saucepan, the butter would not incorporate into the brown sugar. I poured off some of the butter & then it worked. It is 1/3 cup butter in the saucepan, right? I am making them now again but still the butter will not incorporate into the brown sugar. What am I doing wrong? Again, I had to pour off some of the butter.....thanks.
    • Did you whisk it vigorously? How hot did you have the pan? You want medium heat and whisk it until it comes to a boil-- it should all incorporate by that point.
  14. Made this for a family dinner. Very easy to make. I did have to put it back in the oven when I sprinkled the chocolate chips on top as they would not melt. I doubled the recipe and a little over 3/4 of the 9 x 13 dish was eaten. It did seem just a little on the sweet side for my taste so next time I will reduce the sugar...just personal taste given that almost the whole dish was eaten!!
  15. These look delicious very quick and easy to make I'm hoping to try them out this week! Would you know what the recipe will take in gram weights? I'm from the Uk and we don't use cups as measurements :(
    • Hi Ruth- I don't have a lot of experience converting recipes to weight-- I did find this conversion chart though- http://dish.allrecipes.com/cup-to-gram-conversions/

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