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Chocolate Caramel Bars




Difficulty:Moderate
Prep Time:40 Minutes
Cook Time:3 Hours
Serves:20

Nutritional Information

These chocolate caramel bars are perfect for any party or gathering, they can be made ahead of time and can be cut into bite size pieces if desired.

Ingredients

  • 5 1/2 ounces butter, softened
  • 1/2 cup sugar
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 21 ounces soft caramels, unwrapped
  • 6 tablespoons heavy cream
  • 1 pound semi sweet chocolate
  • 6 tablespoons heavy cream
  • kosher salt, for garnish
  • Peanut Butter Mousse:
  • 1 cup peanut butter
  • 1-2 cups powdered sugar, depending on desired sweetness
  • 1-2 cups heavy cream, depending on desired thickness

Directions

  • 1. First, prepare the shortbread cookie base. Preheat the EGG to 350º F using indirect heat. Prepare a 13×9 baking pan by spraying it generously with spray then dusting it with flour. Shake off any excess flour.
  • 2. Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.
  • 3. Add the flour and salt and mix on low speed just until the flour is incorporated; add a little water if dough looks too dry.
  • 4. Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer. Bake the shortbread for a total of 18-20 minutes, turning halfway through so it cooks evenly. When it is finished it should be a light golden brown color. Don’t overcook it, or it will be very crumbly. Allow the shortbread to cool completely.
  • 5. To prepare the caramel layer, placed the unwrapped caramels in a large bowl with 6 tablespoons of cream.
  • 6. Using a double boiler, heat the caramels until melted and smooth, stirring after every 30 seconds to incorporate the cream and prevent overheating. Pour the melted caramel over the shortbread cookie crust and smooth it into an even layer. Refrigerate the pan to set the caramel completely, about 1 hour.
  • 7. Melt the chocolate with the additional heavy cream using a double boiler and spread it over the caramel and give it a generous sprinkle of salt. Refrigerate another hour or until the chocolate is set.
  • 8. Peanut Butter Mousse: Put the peanut butter in a mixing bowl. Add the powdered sugar and beat until well blended. With the mixer running, slowly add the cream in a constant stream until desired consistency is met. (The more you whip it the lighter the texture.) Refrigerate until ready to use.
  • 9. Remove the caramel-covered bars from the refrigerator 30 minutes – 1 hour prior to serving to let them come up to room temperature. Remove them from the pan by going around the outside with a knife, then using two spatulas underneath the cookie crust. Cut the pan as desired and serve with peanut butter mousse.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828