Imagine sinking your teeth into a heavenly dessert that combines the rich, buttery goodness of a perfect shortbread with the irresistible allure of chocolate and caramel. These Chocolate Caramel Butter Bars are not just a treat; they're a culinary experience that will transport your taste buds to pure bliss. Whether you're a seasoned baker or a dessert enthusiast looking to impress, this recipe promises to be your new go-to indulgence that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until a soft, crumbly dough forms. Be careful not to overmix.
- Press approximately two-thirds of the dough firmly and evenly into the prepared baking pan, creating a compact base layer.
- Bake the base layer in the preheated oven for 15 minutes, or until the edges start to turn golden brown.
- Remove the pan from the oven and immediately sprinkle chocolate chips evenly across the hot base layer.
- Drizzle the caramel sauce over the chocolate chips, ensuring even coverage.
- Crumble the remaining dough over the caramel and chocolate layer, creating a rustic, uneven topping.
- Return the pan to the oven and bake for an additional 10-12 minutes, until the top is lightly golden and the caramel is bubbling.
- Remove from the oven and let the bars cool completely in the pan at room temperature, approximately 1-2 hours.
- Once cooled, use the parchment paper overhang to lift the entire batch out of the pan, then cut into 16 even squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature butter for the smoothest, creamiest base possible. Cold butter will make mixing difficult and affect the texture.
- When pressing the dough into the pan, use the back of a measuring cup or your fingers to create an even, compact layer that will ensure uniform baking.
- For the most beautiful caramel drizzle, use a high-quality caramel sauce. Homemade is best, but a good store-bought version works wonderfully too.
- Allow the bars to cool completely before cutting. This helps them set and makes for cleaner, more precise squares.
- For an extra touch of elegance, sprinkle some sea salt over the bars before serving to enhance the caramel and chocolate flavors.
- If you want a more intense chocolate experience, use dark chocolate chips instead of semi-sweet.
- Store the bars in an airtight container between layers of parchment paper to prevent sticking and maintain their perfect texture.
Nutrition Facts
Calories: 322kcal
Carbohydrates: 42g
Protein: 2g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 26mg
