Easy Caramel Chocolate Bars Recipe

Let me tell you about these Easy Caramel Chocolate Bars Recipe — seriously, they’re about to become your new obsession. We’re talking layers of buttery graham cracker crust, gooey caramel, and a thick blanket of chocolate. It’s like a candy bar exploded in the best way possible, and YOU get to be the one who makes it happen.

So, picture this: it’s a Tuesday night, and my hubby, Mark, is pacing the kitchen like a caged animal. “I need something…chocolatey,” he groans. That’s code for “emergency dessert situation.” Now, I could have sent him to the corner store, but where’s the fun in that? Plus, I knew I had all the stuff for these bad boys. Twenty minutes later, the man was in a blissful sugar coma. These bars? They’re marriage-saving material, people. The kids LOVE them too, but lets be real, who wouldn’t?! This recipe is a staple because it’s EASY and a HUGE hit every time. Seriously, try them. You won’t regret it.

Why You’ll Love This Easy Caramel Chocolate Bars Recipe

• Because you deserve something ridiculously delicious that doesn’t require a culinary degree.
• They’re the ultimate potluck hero – guaranteed to disappear faster than you can say “caramel.”
• Chocolate + Caramel = Instant Happiness. It’s just science.
• Seriously easy. Like, even I can’t mess them up.
• They’re totally customizable – throw in some nuts, sprinkle some sea salt…live your best bar life!

How to Make It

Okay, so first things first, we’re gonna get that graham cracker crust going. Crush those crackers like they owe you money—I usually just throw them in a Ziploc bag and go at it with a rolling pin. Melt the butter—don’t burn it!—and mix it all together with the sugar. Press that into your pan, nice and firm. Then bake it up!

While that’s baking, unwrap all of the caramels – I hate this part. Seriously, who invented individual wrappers? Ugh! Melt those caramels up with the cream. I like to do it on the stove, but you could microwave it if you’re impatient. Just watch it so it doesn’t burn!

Pour that caramel over the baked crust, then melt the chocolate chips with the shortening (or coconut oil, if you’re feeling fancy). Spread that chocolate over the caramel, and BAM! Into the fridge it goes to chill. Then, try to patiently wait until it’s firm enough to cut. (Spoiler alert: I usually fail at this part.)

Ingredient Notes

• Graham Crackers: I prefer the honey ones, but any kind will do in a pinch. Just make sure they’re graham crackers, not something weird like chocolate graham crackers. That’s just too much!
• Butter: Real butter, people! None of that margarine stuff. Trust me, you can taste the difference. I usually use salted because I like that sweet/salty thing, but unsalted is fine too.
• Caramels: The Kraft kind. It’s what I grew up with, and they melt the best. Don’t try using those fancy sea salt caramels unless you want a weird, grainy texture. I learned that the hard way…
• Heavy Cream: Don’t even THINK about using milk. It needs to be heavy cream to get that perfect, gooey caramel texture.
• Chocolate Chips: I usually go for semi-sweet, but milk chocolate is good too if you want it extra sweet. I’ve even used dark chocolate when I’m trying to be “healthy,” but let’s be real… it’s still dessert.
• Shortening: I just grab whatever brand is cheapest honestly.

Recipe Steps:

1. Crush graham crackers into fine crumbs.
2. Melt butter and combine with graham cracker crumbs and sugar.
3. Press mixture into the bottom of a baking pan and bake.
4. Unwrap caramels and melt with heavy cream.
5. Pour caramel over baked crust.
6. Melt chocolate chips with shortening.
7. Spread chocolate over caramel layer.
8. Chill in the refrigerator until firm.
9. Cut into bars and serve.

What to Serve It With

Honestly? Nothing. These are perfect on their own. But if you really want to get fancy, a scoop of vanilla ice cream never hurt anyone. Or a big glass of milk!

Tips & Mistakes

• Don’t overbake the crust! It should be lightly golden, not burnt.
• Watch the caramel carefully while it’s melting. Burnt caramel is a sad, sad thing.
• Let the bars chill completely before cutting. Trust me, it’s worth the wait. Unless you like a gooey mess…then go for it!
• If your chocolate is being stubborn and not melting smoothly, add a teaspoon of shortening at a time until it cooperates.
• Don’t skip lining the pan with parchment paper! I did once and spent a good 20 minutes chiseling the crust from the pan. Not fun.

Storage Tips

Store these in an airtight container in the fridge. They’ll last for a few days…if you can resist eating them all first. I’ve also frozen them before and they thaw out just fine. And hey, if you sneak one cold from the fridge for breakfast? No judgment here. In fact, I encourage it.

Variations and Substitutions

• Nuts: Throw some chopped pecans or walnuts into the graham cracker crust or sprinkle them on top of the chocolate. I’ve done it all.
• Salt: A sprinkle of sea salt on top of the chocolate is chef’s kiss.
• Pretzel Crust: Use crushed pretzels instead of graham crackers for a salty-sweet twist. I’ve tried it – it’s surprisingly good!
• Different Chocolate: White chocolate, peanut butter chips…the sky’s the limit!
• No Shortening: If I am out of shortening I have subbed coconut oil, or even butter. Just make sure you watch it close and stir, it will be a little oily from the butter but it will work just fine.

Frequently Asked Questions

Easy Caramel Chocolate Bars Recipe

This Easy Caramel Chocolate Bars Recipe is a delightful treat that combines the rich flavors of caramel and chocolate with a crunchy base, creating an indulgent dessert that's perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs about 10 full sheets
• ▢ 0.5 cup unsalted butter melted
• ▢ 0.25 cup granulated sugar
• ▢ 1 cup semi-sweet chocolate chips
• ▢ 1 cup caramel bits or soft caramel candies unwrapped
• ▢ 0.25 cup heavy cream
• ▢ 0.5 teaspoon sea salt for garnish

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
• In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
• Bake the crust in the preheated oven for 10 minutes, then set aside.
• In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second increments, stirring in between, until the caramel is fully melted and smooth.
• Pour the melted caramel over the baked crust, spreading it evenly with a spatula.
• Sprinkle the chocolate chips evenly over the caramel layer. Bake the bars for an additional 15-20 minutes, or until the chocolate is melted and slightly bubbling.
• Remove from the oven and immediately sprinkle with sea salt. Let the bars cool completely in the pan before slicing into squares.

Notes

For an extra crunch, you can add chopped nuts of your choice before baking the chocolate layer. Store any leftovers in an airtight container at room temperature.