Salted Caramel Magic Bars
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Cooling Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
1 8x8 pan, 9 to 12 generous squares
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Calories
315 kcal
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Course
Baked Goods
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Cuisine
American
Salted Caramel Magic Bars
Description
Salted Caramel Magic Bars start with a base of melted butter evenly mixed with graham cracker crumbs pressed into a thin crust layer. Semi-sweet chocolate chips and butterscotch chips are sprinkled over this crust, providing alternating pockets of flavor in the finished bars. The signature salted caramel topping is prepared by melting soft caramel candies with half-and-half and salt on low heat until smooth and pourable, balancing sweetness with saltiness tailored to individual preference.
Sweetened condensed milk is then drizzled over the chips before the caramel is poured on top. The bars bake until set and golden, forming a dense, chewy treat with layers of chocolate, caramel, and coconut flakes for added texture. The partially skimpy crust works to keep the bars tender rather than overly firm.
Ingredients
- ¼ cup butter melted (I use unsalted, but salted tames some of the sweetness)
- graham cracker crumbs scant 3/4 cup
- ½ cup chocolate chips semi-sweet
- ½ cup butterscotch chips
- 10 Werther’s Original Soft Caramels unwrapped
- 1 tablespoon half-and-half or cream
- ¼ teaspoon salt or to taste
- 1 cup coconut flakes measured loosely and not packed, sweetened shredded
- sweetened condensed milk eyeball it, about two-thirds of one 14-ounce can
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
- Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it’s okay.
- Evenly sprinkle with the chocolate chips and butterscotch chips; set aside.
- To a small saucepan, add the caramels, half-and-half, and heat over low heat to melt, whisking constantly until melted.
- Add the salt, stir to combine, and taste sauce. Depending on preference for saltiness, add more salt to taste. It’s okay if the sauce reads on the salty side because many of the other ingredients in the recipe are very sweet and it balances out.
- Evenly drizzle the salted caramel over the chocolate and butterscotch chips.
- Evenly sprinkle the coconut.
- Evenly drizzle the sweetened condensed milk over the coconut.
- Bake for about 22 to 25 minutes, or until lightly golden brown around edges and the center is mostly set. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
- Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Adapted from Seven Layer Bars
Nutrition Information
Show DetailsNutrition Facts
Serving: 18x8 pan, 9 to 12 generous squares
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 315kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 29mg | 10% |
| Sodium | 184mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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