You know when you find something SO amazing that you have to share it with everyone you know? These salted chocolate caramel bars are that thing!
I made them for the first time in June for our Bunco night. Super excited to get back to in person Bunco after over a year hiatus due to covid. It is hard to believe that our Bunco group has been together for over 16 years!! I love all of these ladies and it had been way too long since we had all seen each other!
Every Bunco group I know does things a little differently. Our group has one main host who usually is in charge of dinner, drinks, and prizes. Every host has a helper who brings something, usually dessert. As the helper this time I wanted to bring something that was easy to make and could be served in small pieces. That way everyone could have just a small taste, or keep coming back for more!
Salted Chocolate Caramel Bars
I wish I could take credit for these bars, but unfortunately I can’t. These gooey salted chocolate caramel bars are from The Cookies and Cups Cookbook by Shelly Jaronsky. I did make a few slight modifications to the recipe by adding an extra teaspoon of vanilla and using dark chocolate chips instead of semi-sweet.
My kids think I am crazy, but milk chocolate chips are way too sweet for me so when I bake I often use dark chocolate chips. My favorite brand is the Enjoy Life dark chocolate chips which you can find on Amazon, at Target, or New Seasons if you are local. They are a little more expensive, but are also soy, nut, gluten and dairy free. Guittard is another brand I like, and our local Trader Joe’s carries their name brand dark chocolate chips as well.
These salted chocolate caramel bars were a HUGE hit with my girlfriends. My family loved them too, enough that they may have hidden a few away before I headed out the door to Bunco! I’m planning on making these on repeat this summer, so if you are having a summer barbeque and need a good dessert, invite me and I will bring these! 😉
If you are looking for another easy dessert recipe, my grandma’s ice cream cake is perfect for a summer celebration or get together. Totally customizable and so EASY!
What are your favorite bars or desserts to make for a crowd?
Gooey caramel and dark chocolate chips mixed in with a cookie base. So good!
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups white flour
- 2 cups dark chocolate chips (semi sweet or milk chocolate would work too)
- 14 ounces sweetened condensed milk
- 10 ounces unwrapped soft caramels
- 1 teaspoon coarse sea salt
1. Preheat the oven to 350 degrees. Line a 9x13 baking dish with foil and generously coat with nonstick cooking spray.
2. With an electric mixer, beat the softened butter and sugar together until light and fluffy for 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well and scrape the sides of the bowl with a spatula.
3. Turn the mixer to low speed and add the flour. Mix to combine then stir in the chocolate chips.
4. Press down half of the cookie dough mixture into the bottom of the prepared baking dish.
5. In a medium pot combine the sweetened condensed milk and unwrapped caramels. Stir over medium-low heat and stir until the caramels melt and the mixture is smooth. Pour the filling evenly over the cookie dough base.
6. Drop teaspoon sized amounts of the remaining cookie dough over the caramel layer.
7. Bake the bars for 25-30 minutes until the center is set.
8. Sprinkle the bars with sea salt and allow them to cool completely. Lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container for up to three days.