Description
Imagine if you could take those fancy caramel candy bars that cost like $3 each at the checkout line and make them yourself for pennies. Now imagine they taste BETTER than the store-bought ones because you control the quality of every single ingredient. That’s what we’re doing here. Homemade Caramel Candy Bars are buttery shortbread cookies on the bottom, thick gooey caramel in the middle, and smooth milk chocolate on top. They’re like Twix bars and salted caramels had a baby that grew up to be way more sophisticated than either parent. The shortbread is crisp and buttery, the caramel is soft and chewy without pulling out your fillings, and the chocolate is smooth and snappy. I made these for a cookie exchange once and people literally didn’t believe I made them. Someone accused me of repackaging store-bought candy. These bars will make people question your honesty and your free time.
Ingredients
For the Shortbread Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tsp vanilla extract
For the Caramel Layer:
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup (or honey if you’re anti-corn syrup)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp sea salt (adjust to taste)
For the Chocolate Topping:
- 12 oz milk chocolate chips (or chopped chocolate)
- 2 tbsp coconut oil or butter
- Flaky sea salt for topping (optional but highly recommended)
Equipment:
- 9x13 inch baking pan
- Parchment paper
- Heavy-bottomed saucepan
- Candy thermometer (helpful but not required)
- Offset spatula
- Sharp knife
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. This is your escape route later.
In a large bowl, whisk together flour, sugar, and salt.
Add the cold cubed butter and work it into the flour mixture with a pastry cutter, fork, or your hands until the mixture looks like coarse crumbs. Some bigger butter pieces are fine.
Add vanilla extract and mix until the dough just comes together when you squeeze it. Don’t overwork it or the shortbread will be tough.
Press the dough evenly into the bottom of your prepared pan. Really press it down—you want it compact. Use the bottom of a measuring cup to get it smooth and even.
Prick the dough all over with a fork (this prevents bubbling). Don’t skip this or you’ll have weird air pockets.
Bake for 20-25 minutes until lightly golden around the edges. It shouldn’t be brown, just a light golden color.
Let it cool while you make the caramel. Don’t turn off the oven yet.
In a heavy-bottomed saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk.
Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Don’t walk away. Don’t check your phone. Just stand there and stir.
The mixture will bubble and foam. Keep stirring. It’ll take about 8-12 minutes to reach the right consistency.
If you have a candy thermometer, cook until it reaches 240°F (soft ball stage). If you don’t have a thermometer, cook until the mixture turns a deep golden amber color and pulls away from the sides of the pan when you stir.
Remove from heat and stir in vanilla extract and sea salt. The mixture will bubble up—don’t panic.
Pour the hot caramel over the baked shortbread base. Use an offset spatula to spread it evenly, working quickly because it starts to set fast.
Return the pan to the oven and bake for another 12-15 minutes. This helps set the caramel and creates better layers.
Remove from oven and let cool at room temperature for at least 2 hours, or refrigerate for 1 hour until the caramel is completely set and firm to the touch.
Once the caramel is completely set (this is crucial—don’t rush it), make the chocolate topping.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Usually takes about 1.5 minutes total.
Pour the melted chocolate over the set caramel layer. Use an offset spatula to spread it evenly across the entire surface. Work quickly before it starts to set.
If using flaky sea salt, sprinkle it over the wet chocolate immediately. Don’t go crazy—a light sprinkle is perfect.
Let the chocolate set at room temperature for about an hour, or refrigerate for 30 minutes if you’re impatient.
Once the chocolate is completely set, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board.
Use a large, sharp knife to cut into bars. For clean cuts, wipe the knife with a warm, damp cloth between each cut. This prevents dragging and creates professional-looking edges.
Cut into whatever size you want. I usually do 24 bars (4 rows by 6 rows), but you can make them bigger or smaller.
If the knife is dragging through the caramel, warm it under hot water, dry it, and try again.
Arrange on a pretty plate or in a gift box lined with parchment paper.
Store in an airtight container with parchment between layers if stacking.
Try to share. This is difficult but important for maintaining relationships.
Notes
These are perfect as-is, but here’s how to serve them:
- Serve chilled for firmer caramel, room temp for chewier texture
- Pair with coffee or hot chocolate
- Package in clear cellophane bags tied with ribbon for gifts
- Arrange in a candy dish for parties
- Cut into tiny squares for a dessert platter
- Serve with vanilla ice cream for over-the-top indulgence
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~220 kcal
- Sugar: ~18g
- Sodium: ~110mg
- Fat: ~13g
- Carbohydrates: ~26g
- Protein: ~2g