Chocolate Caramel Nut Bars (Printable)
Layers of dark chocolate, smooth caramel, and mixed nuts create an irresistible sweet snack.
# Ingredient List:
→ Chocolate Layer
01 - 10.5 oz dark or semi-sweet chocolate, chopped
02 - 2 tbsp unsalted butter
→ Caramel Layer
03 - 7 oz soft caramels, unwrapped
04 - 3 tbsp heavy cream
→ Nut Layer
05 - 4.25 oz mixed nuts (almonds, hazelnuts, pecans), roughly chopped
06 - 1/4 tsp flaky sea salt (optional)
# Steps:
01 - Line an 8 x 8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt chocolate and butter together in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
03 - Pour half of the melted chocolate into the prepared pan, spreading evenly, then chill in the refrigerator for 15 minutes until set.
04 - Combine caramels and heavy cream in a saucepan over low heat, stirring continuously until smooth and melted.
05 - Spread the caramel evenly over the chilled chocolate layer, sprinkle with chopped nuts, pressing gently, and optionally add flaky sea salt.
06 - Pour remaining chocolate over the nut layer, spreading to fully cover.
07 - Refrigerate the pan for at least 30 minutes until fully set.
08 - Lift the slab from the pan using the parchment overhang and cut into 12 bars with a sharp knife. Serve at room temperature or chilled.
# Expert Advice:
01 -
- Three textures in every bite mean you never get bored, just happier.
- Making these is actually easier than buying fancy chocolates, and they taste infinitely better.
- They disappear fast, which is the best compliment a homemade treat can get.
02 -
- If your caramel layer won't spread smoothly, let it cool for a minute or two so it firms up just enough to stay in place without being stiff.
- The parchment paper overhang is non-negotiable if you want clean bars instead of crumbled edges.
03 -
- Dipping the knife in hot water and wiping it between cuts gives you clean edges without crumbling.
- If your caramel seems too thick, add cream one tablespoon at a time until it reaches the right consistency for spreading.