Indulge in layers of rich chocolate and gooey caramel, all nestled on a buttery cookie crust. These bars are perfect for parties, potlucks, or simply satisfying your sweet cravings.
Ingredients:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- For the Caramel Layer:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Chocolate Layer:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream.
- 1 tablespoon butter.
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine the flour, granulated sugar, and salt.
- Pour the melted butter over the dry ingredients and mix until well combined and crumbly.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until lightly golden. Let cool completely.
- Make the Caramel Layer:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar and corn syrup. Bring to a boil, stirring constantly.
- Slowly pour in the sweetened condensed milk, stirring continuously.
- Reduce heat to low and cook, stirring constantly, until the caramel thickens and turns a deep golden brown (about 10-15 minutes).
- Remove from heat and stir in the vanilla extract and salt.
- Pour the caramel evenly over the cooled crust.
- Create the Chocolate Layer:
- Place the chocolate chips, heavy cream and butter into a microwave safe bowl.
- Microwave in 30 second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Pour the melted chocolate evenly over the caramel layer.
- Optionally, you can swirl the chocolate into the caramel for a marbled effect.
- Chill and Serve:
- Refrigerate the dessert for at least 2 hours, or until the chocolate and caramel layers are firm.
- Use the parchment paper overhang to lift the bars out of the pan.
- Cut into squares and serve.
Tips and Variations:
- For a salted caramel version, sprinkle a pinch of sea salt over the caramel layer before adding the chocolate.
- Add chopped nuts (pecans, walnuts) to the crust or on top of the chocolate layer for extra crunch.
- Use milk chocolate or dark chocolate chips instead of semi-sweet.
- For an extra rich dessert, add a thin layer of ganache ontop of the chocolate layer.
- For a firmer caramel, cook the caramel a little longer.
Enjoy your delicious layered dessert!