Go Back
–+ servings
Gooey chocolate caramel bars.
Print Recipe
5 from 1 vote

Chocolate Caramel Bars Recipe

These bars are layered with delicious ingredients and have a gooey texture. They have a chocolate and caramel flavor and are great to serve any time of the year!
Prep Time5 minutes
Cook Time40 minutes
10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 24 Bars
Calories: 284kcal
Author: Eden
Cost: $10

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar dark or light will work.
  • 1/2 cup unsalted butter
  • 2 cups pecans chopped
  • 1 cup coconut flakes shredded
  • 1/2 tsp salt
  • 14 ounces sweetened condensed milk
  • 2 tsp vanilla extract
  • 3 tbsp Kahlua 
  • 20 caramels
  • 6 ounces semisweet baking chocolate chopped

Instructions

  • Preheat your oven to 350°F (175°C).
  • Combine the all-purpose flour and brown sugar in a mixing bowl.
  • Cut in the unsalted butter until the mixture resembles coarse crumbs.
    cutting butter into a bowl with flour.
  • Press the crumb mixture into the bottom of a greased 13x9x2-inch baking pan.
  • Bake the shortbread crust in the preheated oven for 15 minutes.
  • Sprinkle chopped pecans and coconut flakes over the partially baked crust.
    Pecans and coconut flakes spread over shortbread cookie.
  • Mix sweetened condensed milk, Kahlúa and vanilla in a separate bowl.
    Sweeten condensed milk in a white bowl.
  • Pour the mixture over the crust.
  • Bake at 350°F (175°C) for 25-30 minutes or until the filling is set.
  • While the bars are baking, melt caramels over medium-low heat in a small saucepan until melted and smooth.
  • Drizzle the caramel mixture over the baked filling to make a gooey caramel layer.
  • Sprinkle with semisweet baking chocolate on top.
    Melted chocolate and caramel.
  • Let the bars cool before cutting them into squares.

Notes

Store the Chocolate Caramel Bars in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Swap out the nuts for walnuts or pistachios. 
If you don't have Kahlúa you can use any coffee liqueur or espresso.

How To Store 

This recipe is good at room temperature for the day. If you have leftovers, cover them and store them in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
If you freeze them, bring them to room temperature before serving. 

Nutrition

Calories: 284kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 94mg | Potassium: 186mg | Fiber: 2g | Sugar: 23g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg