These bars have been at the top of my list of recipes I wanted to try so I was excited to finally get the excuse to make them. They were actually easier to make than I first anticipated and that is always a great thing! The longest part is just waiting for each individual layer to cool, but feel free to use the fridge or freezer to help that process speed up.
I added salt to the crust portion because I love the play of salty and sweet together. My daughter wanted me to leave half of the bars without chocolate and instead, sprinkle on some sea salt over the caramel layer. I told her she just created a new recipe for me to post another day. Act surprised please when you see her version in a “new” post in the weeks to come 🙂
- Yield: 20 bars 1x
- 1 C salted butter, room temperature
- 1 tsp salt
- 2 tsp vanilla extract
- 1 C powdered sugar
- 2 C flour
- 2 1/2 C caramel squares (about 2 bags)
- 3 Tb heavy cream
- 2 C milk chocolate chips
1. Preheat oven to 300 degrees and spray a 9×13 pan lightly with nonstick spray. In a large bowl, beat the butter until soft, then add the salt, vanilla and sugar. Beat until smooth. Add the flour and carefully combine. Press mixture evenly across the bottom of the pan and bake for about 35 minutes until the edges begin to brown. Set aside to cool completely.
2. Melt the caramel squares and cream in a medium microwave safe bowl in the microwave. Heat for 3 minutes on high, stopping to stir after each minute. Spread the melted caramel over the cooled crust and place in the refrigerator for about 20 minutes to allow the caramel to cool.
3. In a small microwave safe bowl, melt the chocolate chips for 2 minutes, stopping to stir after the first minute. Spread evenly over the cooled caramel and return the pan to the refrigerator until the chocolate is set. Cut into squares to serve.
- Serving Size: 1 bar
- Calories: 282
- Sugar: 22g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
Jensine Kinser says
I would think about putting this as my desktop picture, but I worry I might get drool in the keyboard. 😉
I can’t stop pinning stuff from this site. Everything looks amazing!
do you really use salted butter? I would think that plus the added salt would be too much.
I do use salted butter. Feel free to use unsalted if you wish. The salty crust pairs nicely with the sweet caramel and chocolate layers!
I am from Australia and I was just wondering what the caramel squares are, as I would live to give this receipe a go.
They are individually wrapped soft caramel candies that when melted, become soft enough to use as a dip or to spread. Good luck!
I want to make these but could you please explain what the “C” stands for? – cup? Thank you.
Yes, C is standard for cup in a recipe.
Everytime I make these, the carmel gets so hard that I can’t cut them and end up throwing the pan away. Any suggestions?
Sounds like you are cooking the caramel too long or too high in the microwave. Try doing it just until the caramel melts and you can stir it all together smoothly. Each microwave is different so three minutes must be way too long for yours. Good luck!
I am so excited to make these! Question though, how should they be stored and for how long can they be stored once they are made? covered on the counter or inside the fridge? Thank yoU!
I would say the shelf life being 4-5 days in an airtight container. Maybe a few days longer in the fridge but the caramel will get quite hard when it is cold.
These look amazing! I will be including your wonderful recipe in a bars roundup I’m putting together (of course with a direct link back to your post). Have a terrific week!
Thank you for an easy, yummy recipe. I just made these. I only used a 1/2 tsp of salt. Next time I will use the full teaspoon. The cookie is so crunchy and buttery. These are absolutely delicious.
Thanks so much Denise for coming back and letting me know how your bars turned out 🙂 Glad you loved them as well! – Carole
is there a way to do the caramel without using caramels? if you want to make a lot-unwrapping all those caramels is a problem!
Robin- if you had a homemade caramel candy recipe, I’m sure that would work well.
If I double this can I make it in a half sheet pan which is 12×18? Thank you!!
That should work Erin
How long should these stay in the fridge after the chocolate layer has been added, before cutting them? Thanks!!
Helen- just until the chocolate sets and becomes firm. About 10 minutes
Shani Richards says
Made these today, so excited to try them. I hope they turn out a yummy as they look. Thanks for posting this.
You are welcome Shani! -Carole
These are in the fridge cooling as we speak. I didn’t read the pan size so they’re in a 9×9 pan. Kids won’t complain about a deep dish twix bar, i bet.
Deep dish version sounds like a great improvement to me Melissa 🙂
Made these yesterday very good. We all loved them.
Awesome Michelle! Thanks for coming back to let me know
Oh my I’m such a dingbat some days wrong recipe question about chocolate dipping but can the twin bars be frozen?
I’ve never frozen them before Teresa. I worry about what the chocolate will do. Let me know if you try it!
I was wondering how much caramels to put in, how many grams.
Hey Sherry! I don’t know how many grams that would be. Sorry! I had to use about a bag and a half of the pre wrapped caramel candies to get the 2 1/2 C
Do you know what size bag of caramels you used and what brand?
Hey Lisa! Just the standard Kraft 11 oz bag
Oh.My.Goodness. I made these yesterday and they are fantastic! Big hit with the whole family!
I’m so happy your family enjoyed them as much can as mine 🙂