Tuesday, February 18, 2014

Chocolate Caramel Bars

Love the combination of chocolate and caramel!

I'm craving chocolate tonight, so my recipe searches are gravitating towards these type of sinful sweets.  

Don't these look awesome?  The recipe and photo originates from Roxana's Home Baking, one of my favorite food blogs!  You must check it out for more delicious recipes from Roxana.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes


    • 2 cups (240 grams) all-purpose flour
    • 1/4 cup (56 grams) diced cold butter
    • 1 1/2 cups (300 grams) sugar
    • 1 cup (80 grams) cocoa
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup (168 grams) melted butter
    • 5 oz (1 small) can evaporated milk
    • 14 oz caramels, unwrapped
    • 1 1/2 cups (226 grams) semi-sweet chocolate chips
    • 12-14 extra caramels

    1. Heat the oven to 350F.
    2. Line a 13X9 baking pan with parchment paper. Set aside.
    3. In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
    4. Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
    5. In a large mixing bowl add the dry ingredients mix and pour the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it's going to be similar to a light crumby cookie dough.
    6. Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed.
    7. In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pour over the cookie dough base.
    8. Sprinkle the chocolate chips over the caramel layer.
    9. Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips.
    10. Top with the remaining caramels.
    11. Bake for 25 minutes.
    12. It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
    13. Cool completely in the pan before cutting into bars.

    Roxana's notes about this recipe . . .  After you mix the cake mix with the evaporated milk and melted butter it yields around 3 cups. The recipe suggested to spread half of the dough in the baking pan and the remaining half to be used as a streusel topping. I think it would be better to reserve around 3/4 to 1 cup of dough for the topping to leave room for the caramel and chocolate to ooze out a little bit more. 

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