Imagine a dessert that combines the rich, buttery crunch of shortbread, the decadent smoothness of melted chocolate, the golden sweetness of caramel, and the satisfying crackle of toasted nuts - all in one irresistible bite. These Chocolate Caramel Nut Bars are not just a treat; they're a symphony of flavors that will transform your ordinary dessert experience into an extraordinary culinary adventure. Get ready to wow your friends, family, and your own taste buds with this simple yet sensational recipe that promises to become your new favorite indulgence!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Gradually add the all-purpose flour to the butter mixture, mixing on low speed until a soft, crumbly dough forms. Press this dough evenly into the prepared baking pan, creating a uniform base layer.
- Bake the shortbread crust in the preheated oven for 15-18 minutes, or until the edges are lightly golden brown. Remove from oven and let cool for 5 minutes.
- Sprinkle the chocolate chips evenly across the warm shortbread base, allowing the residual heat to slightly melt the chocolate. Use an offset spatula to spread the melted chocolate in a smooth, even layer.
- Drizzle the caramel sauce over the melted chocolate, creating a swirled pattern. Sprinkle the chopped nuts (walnuts or pecans) uniformly across the surface.
- Return the pan to the oven and bake for an additional 5-7 minutes, just until the chocolate is fully melted and the caramel is slightly bubbling.
- Remove from oven and let cool completely at room temperature for about 1 hour. For faster setting, you can place the pan in the refrigerator for 30 minutes.
- Using the parchment paper overhang, lift the entire bar out of the pan. Cut into 12 even rectangles using a sharp knife.
- Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness. For best texture, let the bars sit at room temperature for 10 minutes before serving.
Tips
- Use room temperature butter for easier creaming and a smoother shortbread base.
- For extra flavor, toast your nuts lightly in a dry skillet before adding them to the recipe.
- Use high-quality chocolate chips for a more luxurious taste.
- Allow the bars to cool completely to ensure clean, crisp cuts.
- Line your baking pan with parchment paper for easy removal and perfect presentation.
- For a gourmet touch, sprinkle a pinch of sea salt over the caramel for a sweet-salty contrast.
- If the caramel is too thick, warm it slightly in the microwave for easier drizzling.
- Store in an airtight container to maintain freshness and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 4g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 50mg
