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Chocolate Salted Caramel Bars

I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota
Chocolate Salted Caramel Bars
Chocolate Salted Caramel Bars Recipe photo by Taste of Home
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35 Tried-and-True 13×9 Casseroles
Next Recipe
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 2 cups butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 cup sugar
  • 6 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 package (14 ounces) caramels
  • 1/3 cup heavy whipping cream
  • 1 teaspoon kosher salt
  • 1 package (12 ounces) dark chocolate chips

Directions

  • Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes.
  • Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts
1 bar: 334 calories, 18g fat (11g saturated fat), 37mg cholesterol, 199mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • charmed19
    Apr 24, 2020

    These are amazing!!!!!! My new favorite dessert.

  • KristineChayes
    Dec 11, 2018

    I made these Chocolate Salted Caramel Bars yesterday and they are delicious! Instead of dropping spoonfuls of dough on the top, I rolled tablespoons of dough into balls, flattened them, then laid them on top of the bar, which made a neater appearance. Also, I'd suggest cutting the bars while they are still a bit warm to make cutting them into bars easier. Great tasting, will be making these again!

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