Chocolate Caramel Bars 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

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: Bars

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.
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.
Mix sweetened condensed milk, Kahlúa and vanilla in a separate 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.
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.

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