Chocolate Salted Caramel Bars

With just the right amount of rich chocolate and gooey caramel, these Chocolate Salted Caramel Bars are just the thing to satisfy your “sweet and salty” craving.

There is just something about the combination of rich chocolate and gooey caramel that gets me.  Both of them are great on their own but put the two together and it's perhaps the most perfect combination of flavors possible.

That said, although I love both of them, finding just the right recipe to satisfy my craving, without being too rich (or setting back my weight loss goal) can be very hard.  

Chocolate Salted Caramel Bars

These Chocolate Salted Caramel bars are just perfect! With a thin layer of both chocolate and caramel, it's not too rich and every bite is full of that chocolate caramel flavor I love.

Many chocolate caramel bars include a cookie layer but I chose to stick with just chocolate and caramel. Why add extra layers when it's already perfect?!

As we all know, I like to keep things as EASY as possible, so for the chocolate layer, we're literally working with a chocolate bar! You can also use chocolate chips or baking bits if you have them handy.

Since this recipe makes a 9Γ—13 pan, I'm going to be making them & taking half to one of my sisters every time…or I might end up eating them all!

Chocolate Salted Caramel Bar Ingredients

  • Unsalted butter
  • Sugar
  • Light corn syrup
  • Sweetened condensed milk
  • Chocolate bar
  • Coarse sea salt

How to Make Chocolate Caramel Bars

Caramel Layer

  1. Combine the butter, sugar, sweetened condensed milk, and corn syrup in a medium saucepan over medium heat.
  2. Stir until butter is melted. Increasing to medium-high, bring the mixture to a boil.
  3. Once it starts boiling, reduce it to a simmer – stirring constantly. The mixture will start to thicken, and lighten up.
  4. Pour the caramel into a greased 9×13 bread pan. Chill in the refrigerator for at least 30 minutes.

Chocolate Layer

  1. Add the chocolate, butter, and corn syrup to a heat-safe bowl.
  2. Melt over a pan of hot water, until the mixture is smooth and glossy.
  3. Pour the chocolate over the chilled caramel.
  4. Allow mixture to cool before sprinkling course sea salt over the top.
  5. Serve chilled – this dessert melts easily!

How to Store Chocolate Caramel Bars

Since both the caramel and chocolate melt easily, this is a dessert you want to serve chilled!

You can store your caramel bars in a sealed container in the fridge for a week.

Salted Chocolate Caramel Bars Variations

For some added crunch to your chocolate caramel bars, sprinkle in some crushed pretzels.

I use milk chocolate in this recipe but you could also use dark chocolate!

Chocolate Salted Caramel Bars

4.88 from 8 votes
Print Pin Rate
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Author Savanah

Ingredients

Caramel Layer Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • 1 can sweetened condensed milk 14 ounces

Chocolate Layer Ingredients:

  • 8 oz chocolate bar
  • 1 teaspoon light corn syrup
  • 1/2 cup unsalted butter
  • Coarse sea salt for sprinkling

Instructions

  • Caramel Layer
  • Combine the butter, sugar, sweetened condensed milk, and corn syrup in a medium saucepan over medium heat.
  • Stir until butter is melted. Increasing to medium-high, bring the mixture to a boil.
  • Once it starts boiling, reduce it to a simmer – stirring constantly. The mixture will start to thicken, and lighten up.
  • Pour the caramel into a greased 9×13 bread pan. Chill in the refrigerator for at least 30 minutes.
  • Chocolate Layer
  • Add the chocolate, butter, and corn syrup in a heat-safe bowl.
  • Melt over a pan of hot water, until mixture is smooth and glossy.
  • Pour the chocolate over the chilled caramel.
  • Allow mixture to cool before sprinkling course sea salt over the top.
  • Serve chilled – this dessert melts easily!
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38 Comments

  1. These look like they taste PERFECT! Pinned and gotta find a valid reason to make them and have then around the house! Visiting from Inspiration Monday and following!

  2. Chocolate, caramel and sea salt are my favorite combination at the moment , and I can’t wait to make your bars. It will happen today!

  3. Your Chocolate Salted Caramel Bars look like such a wonderful fall treat! Definitely hard to resist! I’m pinning them to my Squares and Brownies Board and I’ll also be featuring your post in my Hearth and Soul post this week. Thank you for sharing them!

  4. These look so yummy! What’s not to like about chocolate and salt? Though I don’t think I would use corn syrup because of the GMO issue. I’ll have to figure something else out.

    Thanks for linking up to Fabulously Frugal Thursday!

  5. I made these last weekend, and think I may have done something wrong… I followed the directions to a T, however, when I cut into the dessert-the caramel was complete goo. I chilled the caramel for an hour before the chocolate layer went on. I’m confused. It didn’t turn out to be like the picture at all. We still ate it, it was delicious….just gooey. Any idea what went wrong??

    1. Did you put it back in the fridge after you did the chocolate layer? I had that issue when I got a little (okay, very) impatient and didn’t give it time to cool fully after adding the chocolate.

  6. Hello these look so delicious and I wanna make them for a gathering I’m having. I have one question what kind of chocolate bar did you use, Milk chocolate, semi sweet, dark?

    1. When I’m making a batch for just adults, I’ll use dark chocolate. If I’m making them for my kids, I either use milk or semi-sweet. It’s just a matter of what you prefer. I’m a fan of all chocolate, but the darker the better πŸ™‚

  7. You are a generous person, sharing these! I mean, I would want to share them. I’d mean to share them. And then I wouldn’t be able to, judging by the pics. They look way too good!

    1. Thank you! These chocolate salted caramel bars were one of my favorite desserts until we went Paleo. I’m still trying to find a way to Paleofy them!