Chocolate Caramel Bars with their buttery, coconut base and a decadent caramel filling that’s lightly covered in a thin layer of dark chocolate, these bars are rich but incredibly addictive. The bars can be made a few days ahead of serving: making them perfect for entertaining. I think they’re at their best when removed from the fridge a couple of hours before serving to allow the caramel to soften to gooey perfection.Jump to Recipe
What is it about caramel? I’ve never had anyone say to me “oh, I don’t like caramel”. Even my chocolate-averse husband loves these Chocolate Caramel Bars. And what’s not to love? They’re rich, sure, but that is part of the beauty, you really only need one little square. Or maybe two if I’m honest. Ok, three. And if they’re washed down with a robust coffee, even better.
My mum has been making this recipe since I can remember, which I guess means it’s an oldie. She often served it after a meal at one of the many dinner parties she and my step-father, John would host. The bars are perfect served after a special meal or to make and take along as a gift for the host when you’re heading to a friend’s place for dinner. Even to give away as gifts during the holiday season.
Another favorite of mine, which is somewhat more plain-Jane than Chocolate Caramel Bars, is Caramel Chocolate Chip Cookie Bars. Perfect for a kiddos party. I love both but this recipe is very nostalgic for me. I hope you make it and it becomes part of your repertoire too. Much love, Lovoni xo
CHOCOLATE CARAMEL BARS
- 1 1/2 cups self-rising flour
- 1 1/2 cups unsweetened coconut
- 1 1/4 cups packed brown sugar
- 3/4 cup melted butter
- 2 x 10 oz cans sweetened condensed milk
- 1/4 cup butter
- 1/4 cup golden syrup or golden corn syrup
- 1 teaspoon vanilla extract
- 5.5 oz dark chocolate, chopped
- 1/4 cup butter
- Grease a 9 x 13-inch (23 x 33cm) baking pan and line with parchment paper bringing the paper up over the two long side to make it easy to remove. Preheat the oven to 350°F (180°C).
To make the base:
- Combine all ingredients in a large bowl. Press the mixture over the bottom of the pan using a flat-bottomed glass. Bake for 15 minutes or until golden brown around the edges.
To make the filling:
- Stir all the ingredients together in a medium saucepan over medium-low heat until the butter is melted. Then stir constantly for 8 minutes or until the mixture is slightly thickened (be careful as this mixture can burn easily). Pour the filling over the hot base and spread until smooth. Bake for 10 minutes or until bubbling and lightly browned around the edges; cool.
To make the topping:
- Stir the chocolate and butter together in a small saucepan over medium low heat for 5 minutes or until the chocolate is almost melted. Remove from the heat and continue to stir until the chocolate and butter are melted. Spread the warm topping over the cooled filling. Let stand at room temperature until cool. Cover and refrigerate for about 4 hours or until cold.
- Using the paper, carefully lift from the pan. Cut into 32 squares to serve.