These Chocolate Caramel Nut Bars are the kind of dessert that earns whispers of “Who made this?” at every gathering. They’re a triple-threat treat: a chewy base, a gooey caramel-nut center, and a glossy chocolate topping that melts in your mouth. The layers are distinct yet harmonious—each bite delivers crunch, creaminess, and a deep cocoa finish.
This recipe is inspired by classic millionaire’s shortbread and modern no-bake fudge bars, with a twist of roasted nuts and a hint of salt to balance the sweetness. It’s perfect for holidays, potlucks, or late-night cravings. Best of all, it requires no oven time—just a few simple steps and a bit of patience while it chills.
🧂 INGREDIENTS:
For the base:
- 1½ cups crushed digestive biscuits or graham crackers
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 tsp vanilla extract
For the caramel nut layer:
- 1 cup sweetened condensed milk
- ½ cup unsalted butter
- ½ cup brown sugar
- 1½ cups mixed nuts (pecans, walnuts, almonds), roughly chopped
- Pinch of salt
For the chocolate topping:
- 1½ cups semi-sweet chocolate chips or chopped chocolate
- 2 tbsp butter or coconut oil (for shine and smoothness)
- Optional: sea salt flakes or crushed nuts for garnish
🥣 INSTRUCTIONS:
1. Prepare the Base
In a mixing bowl, combine crushed biscuits, melted butter, brown sugar, and vanilla. Stir until the mixture resembles wet sand. Press firmly into a parchment-lined 9×9-inch pan to form an even layer. Chill in the fridge while you prepare the caramel.
2. Make the Caramel Nut Layer
In a saucepan over medium heat, melt butter and stir in brown sugar and condensed milk. Cook, stirring constantly, until the mixture thickens and turns a light golden color—about 8–10 minutes. Remove from heat and fold in chopped nuts and a pinch of salt.
Pour the caramel mixture over the chilled base and spread evenly. Return to the fridge for 30 minutes to set.
3. Prepare the Chocolate Topping
In a heatproof bowl, melt chocolate and butter (or coconut oil) together using a double boiler or microwave in 30-second intervals. Stir until smooth and glossy.
Pour the melted chocolate over the caramel layer and spread evenly with a spatula. Tap the pan gently to release air bubbles. Sprinkle with sea salt flakes or extra chopped nuts if desired.
4. Chill and Slice
Refrigerate the bars for at least 2 hours, or until fully set. For clean slices, dip a sharp knife in hot water and wipe between cuts. Lift the bars out using the parchment and slice into squares or rectangles.
🍽 SERVING SUGGESTIONS:
- Serve chilled or at room temperature.
- Pair with espresso or black tea for contrast.
- Wrap in parchment for gifting or lunchbox treats.
- Crumble over ice cream for a decadent topping.
🧠 TIPS & VARIATIONS:
- Nut-free version: Use crushed pretzels or sunflower seeds.
- Add texture: Stir in shredded coconut or rice crisps to the caramel layer.
- Flavor twist: Add a splash of bourbon or espresso to the caramel for depth.
- Keto-friendly: Use almond flour for the base, sugar-free condensed milk, and dark chocolate with stevia.
