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Salted Chocolate Caramel Bars
5 from 6 votes

Salted Chocolate Caramel Bars

Deliciously LUXE Salted Chocolate Caramel Bars topped with chopped pecans. These tasty chocolate cookie bars are sure to delight your sweet tooth!

Prep Time
17 mins
Cook Time
23 mins
Total Time
40 mins
Servings: 21 bars
Calories: 175 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE SHORTBREAD BASE
  • 1 cup all-purpose flour (136 grams)
  • ¼ cup cocoa powder 21 grams, unsweetened
  • 8 Tablespoons unsalted butter 113 grams, room temperature
  • ¼ tsp salt fine sea salt
  • ⅓ cup sugar (67 grams)
FOR THE CARAMEL TOPPING
  • 1 cup sugar (200 grams)
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • ½ cup heavy cream 120 ml, at room temperature or slightly warmed in a microwave
  • 2 tablespoons unsalted butter 1 ounce; 28 grams, cut into 3 pieces, very soft
  • ¼ teaspoon sea salt fine
  • 2 ounces bittersweet chocolate 57 grams, finely chopped
  • ½ cup pecans 60 grams, toasted and coarsely chopped

Instructions

    Cup of Yum
  1. Center a rack in the oven and preheat it to 350 degrees F. Generously butter (or spray) an 8-inch square pan.
TO MAKE THE SHORTBREAD BASE:
  1. Whisk together the flour and cocoa powder.
  2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes. Turn off the mixer, add the dry ingredients all at once and beat on low until the dough comes together. This will take a little longer than you might expect, so don’t get discouraged. Give the dough a few last turns with a flexible spatula and scrape it out into the pan. Using your fingertips, pat the dough evenly over the bottom of the pan; press down and make sure to get the dough into the corners.
  3. Bake the shortbread for 21 to 23 minutes, rotating the pan after 10 minutes, or until it is slightly darker around the edges and just starting to pull away from the sides of the pan; it will not feel completely firm if poked gently. Transfer the pan to a rack and allow the shortbread to cool completely.
TO MAKE THE CARAMEL TOPPING:
  1. Put a heatproof bowl close to the stovetop, along with a small bowl of cold water and a pastry brush (preferably silicone).
  2. Put the sugar, water and corn syrup in a small saucepan or skillet and bring to a boil over medium-high heat. Allow the ingredients to bubble away, brushing down the sides of the pan with cold water if there are spatters and swirling the pan a couple of times once you start seeing some color, until the caramel turns a pale to medium amber. (Don’t let it get as dark as mahogany.) Lower the heat, stand away from the pan and add the cream, followed by the butter and salt — ingredients that might cause the caramel to roil. Remove the pan from the heat, drop in the chocolate and, using a silicone spatula or wooden spoon, stir to blend.
  3. Pour the hot caramel over the shortbread and sprinkle with the nuts. Allow to set at room temperature.
  4. When the caramel is firm, run a table knife around the sides of the pan, care- fully unmold the cookie onto a rack and turn it over onto a cutting board. Using a long thin knife, cut 21 bars (cut into 3 strips and then cut each strip into 7 bars). Alternatively, leave the cookie whole and cut individual bars as needed.

Notes

  • STORING SUGGESTION: When the caramel is fully set, the cookies (cut or intact) can be wrapped in plastic and refrigerated for up to 5 days. Remove them from the refrigerator about 10 minutes before serving.
  • Recipe yields 21 bars.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 175kcal (9%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 22mg (7%) Sodium 60mg (3%) Potassium 51mg (1%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 250IU (5%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 21 bars

Amount Per Serving

Calories 175

% Daily Value*

Calories 175kcal 9%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 22mg 7%
Sodium 60mg 3%
Potassium 51mg 1%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 250IU 5%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.