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    Urban Bliss Life » All Recipes » Dessert Recipes » Salted Caramel Chocolate Bars

    Published: September 21, 2016 / Updated: October 20, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Salted Caramel Chocolate Bars

    3 shares
    Jump to Recipe Print Recipe
    three salted caramel chocolate bars on a blue and white polka dot plate with text overlay.

    Salted Caramel Chocolate Bars are decadent, delicious bites of buttery chocolate shortbread cookie topped with sugary caramel and tasty toasted pecans.

    three salted caramel chocolate bars on a blue and white polka dot plate.
    Jump to:
    • ❤️ Why you'll love this recipe
    • ✅ Step-by-step instructions
    • 🍽 Serving ideas
    • More chocolate dessert recipes
    • Salted Caramel Chocolate Bars

    ❤️ Why you'll love this recipe

    This salted caramel chocolate bar recipe is a hit with our friends and family. Try it, and I bet it will be a new dessert fave for you, too!

    • They have a crunchy, buttery, salty, shortbread cookie bar base with a sweet, sugary caramel topping. 
    • Add some tasty toasted pecans (or non-toasted works too!) on top, and you've got a cookie bar that is packed with decadent flavors.
    • You can slice these into smaller bite-size bars for parties, or regular-size bars for picnics, potlucks, and Sunday supper.

    ✅ Step-by-step instructions

    Here's how to make these Salted Caramel Chocolate Bars.

    salted chocolate caramel bars - mixing the batter
    1. After sifting dry ingredients together in a large bowl, beat together the butter, sugar, and sea salt in another bowl.

    2. Then, combine the creamed butter mixture with the dry ingredients using a hand mixer.

    salted chocolate caramel bars #OXOGoodCookies, recipe on UrbanBlissLife.com

    3. The hand-mixed ingredients create the shortbread cookie base, and after pressing this mixture into the bottom of a square glass baking dish, you bake it in a 350 degree oven for 21-23 minutes.

    4. While the shortbread bars are baking, start to make the chocolate caramel. The bottom right photo above shows the approximate color you want the sugar mixture to get to before taking it off the heat and adding the chopped bittersweet chocolate. Be sure to watch the caramel carefully because it can go from not-yet-done to overdone quite quickly!

    salted chocolate caramel bars #OXOGoodCookies, recipe on UrbanBlissLife.com

    5. Once both the shortbread base and the chocolate caramel are done and slightly cooled, you pour the chocolate caramel over the shortbread cookie base and allow the caramel to set at room temperature. 

    salted chocolate caramel bars #OXOGoodCookies, recipe on UrbanBlissLife.com

    6. Then sprinkle pecan pieces or toasted pecan pieces over the caramel (before it sets). Since I can't have many pecans because of a food intolerance (I know: and it's fall! Pecan pie season!), I divided my batches in half: half with pecans and half without. Both are equally delicious!

    salted chocolate caramel bars #OXOGoodCookies, recipe on UrbanBlissLife.com

    Once the caramel and pecans have set, use a Brownie Spatula to make the task of lifting the bars out of the baking dish easier. You may not think you need a brownie spatula, but once you've used one, you may wonder why you've suffered through using regular spatulas for so long.

    salted chocolate caramel bars #OXOGoodCookies, recipe on UrbanBlissLife.com

    🍽 Serving ideas

    These Salted Caramel Chocolate Bars are perfect for:

    • after-school snacks
    • brunch dessert
    • late night fire pit red wine at-home date nights after the kids go to bed
    • teacher and staff gifts
    • picnics and potlucks

    Enjoy these bars with a scoop of Dairy-Free Chocolate Chip Ice Cream or a Boozy Chocolate Peanut Butter Float.

    salted chocolate caramel bars #OXOGoodCookies, recipe on UrbanBlissLife.com

    I really loved the crunch of the shortbread because it's not too crunchy and it's not too soft.

    There is a whole lot of chocolate going on in this dessert, which for me, makes it an ideal fall comfort dessert! 

    More chocolate dessert recipes

    • several chocolate cake mix cookies on a scalloped cream colored plate.
      Chocolate Cake Mix Cookies
    • Mint Chocolate Chip Brownies on a cake pedestal on green background
      Mint Chocolate Brownies
    • right half ogf Chocolate Bourbon Pecan Pie
      Chocolate Bourbon Pecan Pie
    • stack of Chewy Chocolate Fudge Cookies
      Chewy Chocolate Fudge Cookies

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    three salted caramel chocolate bars on a blue and white polka dot plate.

    Salted Caramel Chocolate Bars

    5 from 1 vote
    Prep Time: 15 mins
    Cook Time: 23 mins
    Total Time: 38 mins
    Recipe by Marlynn Schotland
    These chocolate bars have a salted caramel and nut topping. An easy and delicious snack for chocolate lovers!
    Servings: 21 bars
    Calories: 176kcal
    PRINT PIN RATE

    Ingredients

    For the Shortbread Base

    • 1 cup (136 gram) all-purpose flour
    • ¼ cup (21 grams) unsweetened cocoa powder
    • 8 tablespoons (1 stick, or 113 grams) unsalted butter, cut into chunks, at room temperature
    • ⅓ cup (67 grams) granulated sugar
    • ¼ teaspoon fine sea salt

    For the Caramel Topping

    • 1 cup (200 grams) granulated sugar
    • 2 tablespoons water
    • 1 tablespoon light corn syrup
    • ½ cup (120 ml) heavy cream, at room temperature
    • 2 tablespoons (1 ounce; 28 grams) unsalted butter, cut into 3 pieces and very soft
    • ¼ teaspoon fleur de sel or a good-size pinch of fine sea salt
    • 2 ounces (57 grams) finely chopped bittersweet chocolate
    • ½ cup (60 grams) pecans, toasted and coarsely chopped

    Instructions

    • Center a rack in the oven and preheat it to 350°F degrees. Generously butter (or spray) an 8-inch square pan; set aside.

    Make the shortbread base

    • Whisk together the flour and cocoa powder.
    • 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.
    • 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.

    Make the caramel topping:

    • Put a heatproof bowl close to the stovetop, along with a small bowl of cold water and a pastry brush (preferably silicone).
    • 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.
    • Pour the hot caramel over the shortbread and sprinkle with the nuts. Allow to set at room temperature.
    • 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

    Makes approximately 21 bars.
    Storing: 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.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 176kcal | Carbohydrates: 21g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 59mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Angie says

        September 26, 2016 at 12:42 pm

        YASSSSS. Those look Amazing!

        Reply
      2. Cathy M says

        September 23, 2016 at 11:09 am

        Mmm these look so delicious!!

        Reply
      3. suzanne says

        September 23, 2016 at 7:56 am

        My sweet tooth has been out of control this pregnancy. Might just have to make these! YUM.

        Reply
      4. Angelle Marix says

        September 22, 2016 at 11:18 pm

        Ummm, hello!! These look amazing!!!!

        xoxo,
        Angelle
        http://www.dashingdarlin.com

        Reply
      5. Ashleigh says

        September 22, 2016 at 6:10 pm

        This looks like such a great dessert recipe that I know my kids would love! I can't wait to try it, thank you for sharing!

        Reply
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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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