Caramel Chocolate Bars
User Reviews
4.8
51 reviews
Excellent
Caramel Chocolate Bars
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These rich, caramel chocolate bars feature all kinds of goodies! Shredded coconut, oats, salted vanilla caramel and melty milk chocolate.
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Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 tsp. salt
- 12 Tbsp. unsalted butter, frozen
Filling
- 3/4 cup quick 1-minute oats
- 3/4 cup shredded coconut
- 14 oz. can sweetened condensed milk (1 1/3 cups)
- 1 Tbsp. vanilla extract
Topping
- 40 vanilla caramels (2, 4.51 oz. bags)
- 1/4 cup whole milk
- 1 cup milk chocolate chips
- Flaky sea salt
Instructions
- Preheat oven to 350°F.
- Make the crust: In a medium size bowl mix together flour, brown sugar, and salt. Grate the frozen butter using a box grater and add the butter to the brown sugar and flour. Break up any larger shreds of butter into small pea sized pieces. Combine until mixture resumes coarse crumbs.
- Evenly press the crumb mixture into the bottom of a 9x13 baking pan. (You can line with parchment paper first if you prefer). Bake for 15 minutes.
- Combine the oats and coconut and pour over the partially baked crust.
- Stir together the sweetened condensed milk and vanilla extract and pour over the oats and coconut, being sure to get all along the edges of the pan too.
- Bake for ~25 minutes or until the filling is set. Cool for 10 minutes.
- Meanwhile, melt caramels and milk in saucepan. Whisk and cook over medium-low heat until smooth and melted then pour on top. Sprinkle the top with chocolate chips and flaky sea salt. Cool completely and then cut into bars.
Notes
- Storage: Store in an air tight container, they will last up to one week in the fridge and up to 3 months in the freezer.
- Feel free to omit the coconut and add in chopped walnuts or pecans.
- The vanilla caramels might look like they vanilla creme isn't melted at first - but it will. Just keep whisking :)
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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