These homemade chocolate caramel bars are nutty, ooey, gooey and delicious! Who doesn’t love the combination of chocolate and caramel? This from-scratch recipe breaks it all down into simple steps.
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Why You Will Love Caramel Filled Chocolate Bars
- These chocolate caramel bars are great for the holidays, along with the chocolate truffles and other Christmas candy, or any time you feel like surprising your friends and family with a sweet treat.
- With a few basic ingredients, this chocolate bar recipe will show you how to make delicious candy right in your own kitchen. (I've also made these copycat Cuban Lunch bars that are just as chocolatey and delicious that you might like.)
- Worried about making caramel from scratch? My recipe explains precisely how to cook the sugar and when to add the butter and cream to achieve a deliciously smooth caramel.
- You don’t even need a candy thermometer to follow this recipe.
- The bars take a couple hours to set, but once they are done, you will have nutty, rich caramel bars your whole family will love. Just make sure the kids don't feed any to the family dog!
🍬 If you're interested in candy making, I also have a tutorial for how to make gummies at home that you might like!
Ingredients & Tools
- high quality chocolate bar - I use either milk or dark chocolate. The large Lindt bars are my favorite for homemade chocolaty treats.
- hazelnuts - The hazelnuts add just the crunchy touch this recipe needs.
- freshly squeezed lemon juice - To help prevent crystallization.
- butter - I prefer to use salted because it helps enhance the flavor.
- Heavy cream - Heavy cream contains at least 36% milk fat. You can also use light cream (30% to 35%).
- sugar - You need to use white granulated sugar for the caramel.
- small loaf pan - I use an 8" x 4" loaf pan for a single batch (you can also use 2 to 3 mini loaf pans). If you're doubling or tripling the recipe, you might want to consider a larger square pan. Instead of using foil to line a pan, you can also use a disposable foil pan.
- kitchen mallet - To crush the hazelnuts. You can also use a rolling pin.
*Check recipe card for ingredient amounts.
How to Make Chocolate Caramel Bars
Step #1. Crush the hazelnuts. On a cutting board, pound the hazelnuts into small pieces with a kitchen mallet. It helps to place a clean kitchen towel on top so that the nuts don't scatter.
Step #2. Melt the chocolate. Place the chocolate in a metal bowl and over a pot with simmering water (to melt using a double-boiler style).
⭐ Another chocolate recipe you might like is my tutorial for how to make chocolate covered coffee beans.
Step #3. Reserve. When the chocolate is melted, reserve but keep warm (you can turn off the heat and keep it in the same pot until it’s time to transfer it to the loaf pan).
Step #4. Begin to make the caramel. Place the sugar in a deep pot.
Pro Tip #1
When making caramel, do not use a metal spoon. Opt for a clean, wooden or silicone spoon to prevent crystallization. Any debris in the pot or on the utensil could also cause the caramel to crystallize so make sure they are very clean.
Step #5. Add liquid. Add the water and lemon juice and heat slowly over medium heat until boiling. Give it an initial stir, and then stop stirring! Do not mix anymore as this can promote crystallization (Image 5).
Chef's Note: You can, however, gently swirl the pot to brown the sugar evenly. Once the water evaporates, the sugar will begin to caramelize.
Step #6. Remove from heat. Once it begins to brown (you have to be very vigilant as this can happen very suddenly), remove from heat and carefully add the butter and heavy cream. Now you can stir until soft. It will bubble and foam at first (Image 6).
Step #7. Add first chocolate layer. Pour half of the melted chocolate into the foil-lined loaf pan (Image 7).
Step #8. Add caramel layer. Add the caramel to the pan on top of the chocolate (Image 8).
Pro Tip #2
Do not feel discouraged if it didn't turn out for you on your first attempt (it took me a while to get it right for my first time). If it does happen to crystallize, you can try to fix the caramel by adding ¼ cup of water back to the pot and start the process of heating to a boil again.
Step #9. Add hazelnuts. Sprinkle with half of the crushed hazelnuts. Add the rest of the chocolate. You can use the spatula to carefully spread it out into the edges and corners.
Step #10. Cool and serve. Sprinkle the rest of the hazelnuts on top. Let it cool at room temperature (for at least 2 hours or until the chocolate is hard). When the chocolate caramel bars have cooled, cut into pieces and serve.
Pro Tip #3
The foil can be used to pull the chocolate caramel bars out of the loaf pan.
Storage
These chocolate caramel bars are best stored in one single layer. I don't recommend stacking them because the caramel can dribble and cause the bars to stick together.
- Room temperature storage: You can store the chocolate caramel candy bars in an airtight container at room temperature for up to 2 days. I prefer fridge storage to keep the caramel more firm.
- Fridge storage: Refrigerate covered for up to 2 weeks.
- Freezer storage: Freeze in freezer bags for up to 3 months.
Chocolate Caramel Bars FAQs
Chocolate and caramel make an awesome duo. It's no wonder there are so many types of chocolate bars that combine the two.
Creating wet caramel involves blending sugar and a liquid, cooking them together. On the other hand, dry caramel is crafted by heating sugar in a dry pan until it transforms into a liquid and takes on a golden brown hue. Then you will add cream and butter.
This can trigger a domino effect, leading to the caramel seizing up and ultimately spoiling the whole batch.
❤️ More Dessert Recipes You Will Love
If you tried this Homemade Chocolate Caramel Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Homemade Chocolate Caramel Bars
Ingredients
- ½ cup hazelnuts
- 12 ounces chocolate bar - broken into pieces
- 1 cup sugar
- ½ cup water
- 2 teaspoons lemon juice - to prevent crystallization
- 4 tablespoons butter
- 2 tablespoons heavy cream
Instructions
- On a cutting board, pound the hazelnuts into small pieces with a kitchen mallet. Line a small loaf pan with foil and set aside.
- Place the chocolate in a metal bowl and over a pot with simmering water (to melt using a double-boiler style). Make sure to keep it at a low simmer so that you don't burn the chocolate.
- When the chocolate is melted, reserve but keep warm. (You can turn off the heat and keep it in the same pot until it’s time to transfer it to a small loaf pan. It can be remelted if needed.)
- Place the sugar in a deep pot.
- Add the water and lemon juice and heat slowly over medium heat until boiling. Give it an initial stir with a wooden spoon, and then stop stirring! Do not mix anymore as this can promote crystallization. You can, however, gently swirl the pot to brown the sugar evenly. Once the water evaporates, the sugar will begin to caramelize.
- Once it begins to brown (you have to be very vigilant as this can happen very suddenly), remove from heat and carefully add the butter and heavy cream. Now you can stir until soft. It will bubble and foam at first.
- Pour half of the melted chocolate into the foil-lined loaf pan. Add the caramel to the pan on top of the chocolate.
- Sprinkle with half of the crushed hazelnuts.
- Add the rest of the chocolate. You can use the spatula to carefully spread it out into the edges and corners. Sprinkle the rest of the hazelnuts on top. Let it cool at room temperature (for at least 2 hours or until the chocolate is hard). You can also transfer it to the fridge to set faster.
- When it has cooled, cut into pieces and serve.
Notes
- Loaf pan: I use an 8" x 4" loaf pan for a single batch (you can also use 2 to 3 mini loaf pans). If you're doubling or tripling the recipe, you might want to consider a larger square pan. Instead of using foil to line a pan, you can also use a lightly greased disposable foil loaf pan.
- Storage: They are best stored in one single layer. I don't recommend stacking them because the caramel can dribble and cause the bars to stick together.
- Room temperature storage: You can store the bars in an airtight container at room temperature for up to 2 days. I prefer fridge storage to keep the caramel more firm.
- Fridge storage: Refrigerate covered for up to 2 weeks.
- Freezer storage: Freeze in freezer bags for up to 3 months.
- Foil trick: The foil can be used to pull the chocolate bars out of the loaf pan.
- Pounding the nuts: It helps to place a clean kitchen towel on top so that the nuts don't scatter.
- Pro tip for making caramel: When making caramel, do not use a metal spoon. Use a clean, wooden or silicone spoon to prevent crystallization. Any debris in the pot or on the utensil could also cause the caramel to crystallize so make sure they are very clean.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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