Homemade Chocolate Caramel Bars

5 from 1 vote

Homemade Chocolate Caramel Bars

With a few simple ingredients like hazelnuts, chocolate, heavy cream, and butter, this homemade chocolate caramel bars recipe will show you how to make delicious candy right in your own kitchen. They're nutty, ooey, gooey and delicious!

Prep Time10

Cook Time8

Cooling Time2

Total Time2 23

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: small bars

Calories: 461kcal

Author: Joss Dyckson

Equipment

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

US Customary - Metric

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