Description
Deliciously rich Caramel Chocolate Bars combine a buttery oat and coconut crust with a luscious caramel topping and a sprinkle of milk chocolate chips and flaky sea salt, perfect for a sweet treat at any gathering.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 tsp salt
- 12 Tbsp unsalted butter, frozen
- 3/4 cup quick 1-minute oats
- 3/4 cup shredded coconut
Filling
- 14 oz can sweetened condensed milk (1 1/3 cups)
- 1 Tbsp vanilla paste
Topping
- 40 vanilla caramels (2 bags, 4.51 oz each)
- 1/4 cup whole milk
- 1 cup milk chocolate chips
- Flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Crust Mixture: In a medium bowl, combine the all-purpose flour, light brown sugar, and salt. Grate the frozen unsalted butter using a box grater and add it to the flour mixture. Break up any large butter pieces into small pea-size bits, and mix until the mixture resembles coarse crumbs.
- Form and Bake Crust: Evenly press the crumb mixture into the bottom of a 9×13 inch baking pan, optionally lined with parchment paper for easier removal. Bake the crust for 15 minutes until lightly golden.
- Add Oats and Coconut: Mix the quick oats and shredded coconut together, then evenly sprinkle this mixture over the partially baked crust.
- Prepare Filling: Stir together the sweetened condensed milk and vanilla paste until well combined. Pour the mixture evenly over the oats and coconut layer, ensuring it covers the edges of the pan.
- Bake Filling: Return the pan to the oven and bake for approximately 25 minutes, or until the filling is set and slightly golden. Remove and let cool for 10 minutes.
- Melt Caramels: While the bars cool, melt the vanilla caramels with whole milk in a saucepan over medium-low heat. Whisk continuously until smooth and fully melted.
- Apply Topping: Pour the melted caramel evenly over the cooled bars. Sprinkle the top with milk chocolate chips and a pinch of flaky sea salt.
- Cool and Serve: Allow the bars to cool completely to room temperature so the toppings set. Once cooled, cut into 24 bars and serve.
Notes
- Freezing the butter before grating helps create a crumbly, flaky crust texture.
- Using parchment paper in the baking pan simplifies the removal of bars after baking.
- Ensure the caramel is smooth to avoid lumps in the topping.
- Flaky sea salt enhances the flavor by balancing sweetness.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
