If you like German chocolate cake, you’ll love these cookie bars. They’ve got all the elements of the cake (minus the cake) plus a sweet surprise of caramel. While they’re perfect for a holiday treat platter they are also delicious enough to enjoy anytime of the year.
The best kinds of recipes are those that are good on day one but better on day two and three. This is one of those recipes. The prime day to enjoy these is when they are completely cooled (and somewhat hardened) the next day and totally set up.
How to Make Chocolate Caramel Bars (step-by-step)
1. Gather your ingredients. You’ll need flour, brown sugar, butter, pecans, sweetened coconut, sweetened condensed milk, vanilla, caramel, milk and chocolate chips. Preheat oven to 350F.
2. For crust: in a medium bowl, stir together flour and brown sugar.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Press onto the bottom of an ungreased 9×13 inch baking pan. Bake for 15 minutes.
5. Sprinkle coconut over hot crust.
6. Top with chopped pecans.
7. For filling: in a small bowl, combine sweetened condensed milk
8. Add vanilla.
9. Carefully pour over pecans and coconut, spreading evenly. Bake for 20-25 minutes or until filling is set. Cool in pan on a wire rack for 10 minutes.
10. In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted.
11. Drizzle caramel over filling.
12. Sprinkle with chocolate chips.
13. Cool completely. Cut into bars.
What the best way to cut my bars for a clean edge?
- I’ve found the best way to get a clean edge on your baking bars is to make sure your bars are completely cooled. I like to make my bars a day ahead of time, they tend to cut much better that way!
- Run your very sharp knife under hot water before each cut. Make sure to let the water flow on the front and back of your knife, then wipe dry with a paper towel between each cut. It can be a little tedious but it’s definitely worth it.
Important Tips for Making Chocolate Caramel Bars
- Be sure to use packaged caramels and not a caramel sauce for this recipe. It will need to set up and somewhat harden, which sauce will not do. Otherwise you’ll end up with goopy & messy bars (which would still be delicious, just not practical).
- Be patient waiting for your caramels to melt. Do not turn the burner above medium low & do not add more than the 2 tbsp. of milk. It will take most of the time the crust is baking to melt so don’t rush it.
- My absolute favorite pastry blender is made by OXO. The handle is a part of the wire cutter, unlike cheaper versions – making other’s very dangerous (I’ve cut my hand a time or two when the handle gives way and slips).
- You’ll want your butter to be cold. Do not use softened or melted butter in this recipe otherwise your crust will not bake properly.
- I recommend pulling the butter straight out of the fridge on its way into the step where you’ll be using it. Cube it for easier incorporation into the flour mixture.
- Once you’ve sprinkled the chocolate chips at the end of the recipe process do not disturb them. Let them cool completely before covering with plastic wrap or a lid. This will ensure they’ll look perfect when it’s time to cut your bars! It’ll take 1-1/2 hours but will be worth it.
- I highly, highly recommend making these bars a day before you need them. This will make certain that you can cut a clean bar.
For more delicious caramel recipes check out these favorites:
- Basic Homemade Caramel
- Pretzel, Caramel & Milk Chocolate Tart
- Dark Chocolate Salted Caramel French Macarons
Chocolate Caramel Bars
These Chocolate Caramel Bars are basically German chocolate cake in cookie bar form. A sweet shortbread crust topped with coconut, pecans and sweetened condensed milk finished off with a caramel drizzle sprinkled with chocolate. The right amount of chewy, a touch of salty and perfectly sweet!
Ingredients
- 1 c. all-purpose flour
- 1/2 c. packed brown sugar
- 1/2 c. butter cold
- 2 c. coarsely chopped pecans
- 1 c. sweetened flaked coconut
- 1 (14 oz.) sweetened condensed milk
- 2 tsp. vanilla
- 20 caramels unwrapped
- 2 tbsp. milk
- 1 c. semi-sweet chocolate chips
Instructions
-
Preheat oven to 350F.
-
For crust: in a medium bowl, stir together flour and brown sugar.
-
Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 9x13 inch baking pan. Bake for 15 minutes.
-
Sprinkle coconut over hot crust. Top with chopped pecans.
-
For filling; in a small bowl, combine sweetened condensed milk and vanilla.
-
Carefully pour over pecans and coconut, spreading evenly. Bake for 20-25 minutes or until filling is set. Cool in pan on a wire rack for 10 minutes.
-
In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted.
-
Drizzle caramel mixture over filling. Sprinkle with chocolate chips.
-
Cool completely. Cut into bars.
Recipe Notes
- Be sure to use packaged caramels and not a caramel sauce for this recipe. It will need to set up and somewhat harden, which sauce will not do. Otherwise you’ll end up with goopy & messy bars (which would still be delicious, just not practical).
- Be patient waiting for your caramels to melt. Do not turn the burner above medium low & do not add more than the 2 tbsp. of milk. It will take most of the time the crust is baking to melt so don’t rush it.
- My absolute favorite pastry cutter is made by OXO. The handle is a part of the wire cutter, unlike cheaper versions – making other’s very dangerous (I’ve cut my hand a time or two when the handle gives way and slips).
- You’ll want your butter to be cold. Do not use softened or melted butter in this recipe otherwise your crust will not bake properly.
- I recommend pulling the butter straight out of the fridge on its way into the step where you’ll be using it. Cube it for easier incorporation into the flour mixture.
- Once you’ve sprinkled the chocolate chips at the end of the recipe process do not disturb them. Let them cool completely before covering with plastic wrap or a lid. This will ensure they’ll look perfect when it’s time to cut your bars! It’ll take 1-1/2 hours but will be worth it.
- I highly, highly recommend making these bars a day before you need them. This will make certain that you can cut a clean bar.
Adapted from Better Homes and Gardens Christmas Baking 2009
Raymond
I love it for it’s delicious taste.
These look so lush I gotta make some. For the kids of course 😁
Yvonne
Of course… for the kids! ;)
Oh my yumminess! You had me at caramel!!
Yvonne
Oh these are just to die for, only make them if you’ve got somewhere to take them: TRUST ME!