Salted Caramel Chocolate Bars are irresistible ! Gooey crust, gooey caramel with a smooth Chocolate glaze !

I would never say no to a salted caramel treat ! Caramel on it’s own is one of my favorites, but salted is even better. And these Salted Caramel Chocolate Bars fit the bill 100%.

I know there are people who do not much care for salted caramel, but I think most would love this recipe. The crust is more of a gooey chocolate layer, than a cake/cookie type crust, which makes it all the more a delight.

The photo shows every layer perfectly and just wants one to take a bite into it, don’t you think? Needless to say – these did not last very long !

Salted Caramel Chocolate Bars

Salted Caramel Chocolate Bars

Linda Nortje

Salted Caramel Chocolate Bars are irresistible ! Gooey crust, gooey caramel with a smooth Chocolate glaze !

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Course Dessert

Prep Time 10

Cook Time 20

Total Time 30

Servings Bars

Ingredients

125 g Butter cubed ( 4 oz )
160 g Dark Chocolate chopped {Good quality} ( 5.5 oz )
1 Egg
⅔ cup Caster Sugar
¾ cup Flour
¼ cup Self-Raising Flour

CARAMEL FILLING:

1 can (397g) Sweetened Condensed Milk
2 TB Butter
¼ cup Golden Syrup or Treacle
2 t Kosher Salt coarse

CHOCOLATE GLAZE:

160 g Milk Chocolate chopped, good quality ( 5.5 oz )
3 TB Butter

Instructions

Pre-heat the oven to 180 deg C (350 deg F) – line a 20 x 20cm oven dish with baking paper – let the edges hang over the dish for easier removal later
Crust – melt the Butter and Dark Chocolate until smooth (microwave or stove top) – allow to cool a few minutes
Beat together the Egg and Caster Sugar until thick and creamy – stir in the melted Chocolate – add the Flour and the Self-Raising Flour
Spoon mixture into the prepared oven dish and make level – bake 10 minutes

CARAMEL FILLING:

Place the Condensed Milk, Butter, Syrup and Salt in a small saucepan – cook over medium heat until the mixture thickens and is caramel in color (stir regularly)
Pour the Caramel Filling over the chocolate crust – bake 8 minutes – cool 10 minutes and then transfer to the refrigerator – chill 2 hours to set