3 Layer Chocolate Caramel Bars

3 Layer Chocolate Caramel Bars. Delicious dessert recipe with a brown sugar crust, white caramel center and topped with a chocolate ganache. Yummy to the last bite. 

3 Layer Chocolate Caramel Bars. Delicious dessert recipe with a brown sugar crust, white caramel center and topped with a chocolate ganache. Yummy to the last bite.

Listen to recipe:

3 Layer Chocolate Caramel Bars
Ingredients
Crust:
  • 1/2 cup butter flavored shortening
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
Garnish:
  • Sea salt
White caramel center:
  • 1 cup unsalted butter
  • 2/3 cup sugar
  • 1/2 cup light corn syrup
  • 1 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Chocolate ganache:
  • 6 1 oz. bars bittersweet chocolate chopped
  • 1/4 cup plus 2 Tablespoons heavy whipping cream
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons light corn syrup
Instructions
Crust:
  1. Preheat oven to 350 degrees F. Line a 9 inch square baking pan with a piece of parchment paper large enough to slightly hang over sides of pan. Spray parchment paper with nonstick cooking spray. Set aside.
  2. In a medium bowl, beat shortening, sugar and vanilla at medium speed with a mixer until light and fluffy, approximately 3 minutes. Add flour and salt, beating until combined. Press dough into bottom of prepared pan
  3. Bake until light golden brown, approximately 25 minutes. Let cool completely.
White caramel center:
  1. In a medium saucepan, bring butter, sugar, and corn syrup to a boil over high heat , stirring constantly. Boil until thickened, 8 to 10 minutes. Stir in salt and vanilla. Use immediately.
  2. Pour caramel sauce over crust. Let cool until set, approximately 2 hours.
Chocolate ganache:
  1. In a medium bowl, place chocolate. Set aside.
  2. In a small sauce pan, bring cream, butter, and corn syrup to a boil over high heat. Remove from heat.
  3. Pour hot cream mixture over chocolate, whisking until melted and smooth. Use immediately over cooled crust and caramel center. Refrigerate for 2 hours.
  4. Cut into bars. Garnish with sea salt, if desired.
  5. Refrigerate in a air tight container for up to 5 days.
  6. Enjoy!
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