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Chocolate Caramel Bars Recipe

Chocolate Caramel Bars Recipe
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★★★★★

5.3 from 21 reviews

These decadent Chocolate Caramel Bars combine the rich flavors of German chocolate cake mix with a luscious caramel layer and melted semi-sweet chocolate chips. Baked to a slightly gooey perfection and topped with sea salt, these bars offer a perfect balance of sweet, salty, and chocolatey goodness, ideal for dessert or special occasions.

Ingredients

Scale

Cake Base

  • 1 box German Chocolate Cake Mix
  • 1/3 cup evaporated milk
  • 3/4 cup unsalted butter, melted

Caramel Layer

  • 10 oz Werther’s chewy caramels (or Kraft caramels)
  • 1/4 cup evaporated milk

Topping

  • 3 oz semi-sweet chocolate chips
  • Sea salt, for sprinkling (optional)

Instructions

  1. Prep. Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with two slices of parchment paper cut to fit, creating an easy lift for the bars after baking.
  2. Combine cake mixture. In a mixing bowl, add the dry German Chocolate Cake Mix, 1/3 cup evaporated milk, and 3/4 cup melted unsalted butter. Stir thoroughly with a spoon until well blended.
  3. Add cake layer to pan. Spoon about two-thirds of the cake mixture into the prepared pan, pressing it evenly across the bottom and sides using your fingers or a spatula to form a base layer. Reserve the remaining cake mix for later.
  4. Bake base. Place the pan in the preheated oven and bake the cake layer for approximately 12 minutes until it begins to set but isn’t fully baked.
  5. Melt caramel. While the base is baking, in a small saucepan over medium-low heat, combine the 10 oz caramels and 1/4 cup evaporated milk. Stir frequently until smooth and fully melted, then remove from heat.
  6. Spread caramel. Pour the melted caramel mixture evenly over the partially baked cake base in the pan, spreading it gently to cover the entire surface.
  7. Add remaining cake mixture and chocolate chips. Using your fingers, dot the remaining one-third of the cake mixture over the caramel layer in small dollops, distributing evenly. Sprinkle the semi-sweet chocolate chips over the top layer.
  8. Bake again. Return the pan to the oven and bake for another 20-22 minutes, or until the top is set but still slightly gooey if desired. Remove from oven and optionally sprinkle sea salt on top for contrast.
  9. Cool and set. Allow the bars to cool in the pan for about 30 minutes at room temperature. Then refrigerate for an additional 30 minutes to firm up, making slicing easier.
  10. Serve. Use the parchment paper to lift the bars out of the pan. Slice into squares and serve with your favorite ice cream or enjoy on their own.

Notes

  • Using parchment paper makes clean removal and slicing easier.
  • Choose chewy caramels like Werther’s for a smooth caramel layer.
  • For a less sweet option, use bittersweet chocolate chips instead of semi-sweet.
  • Sea salt sprinkled on top enhances the caramel and chocolate flavors.
  • Bars are best enjoyed within 3-4 days stored in an airtight container in the refrigerator.

Nutrition

Keywords: Chocolate Caramel Bars, German Chocolate Cake Bars, chewy caramel bars, chocolate dessert, easy chocolate bars, caramel chocolate recipe

Find it online: https://nataliereeve.com/chocolate-caramel-bars-recipe/