Name: Chocolate Caramel Slice Bars
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 16
Ingredients: Whiskey Vanilla Caramel Sauce (full recipe); 12 Tablespoons unsalted butter, slightly softened; 1/4 cup brown sugar; 1 1/2 cups all purpose-flour; 1/4 teaspoon salt; 6 ounces chocolate, chopped, can use milk or dark chocolate; 2 teaspoons coconut oil

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An addictive three layer bar made up of a brown sugar shortbread base, an oozing layer of homemade caramel and topped with a layer of melted chocolate.

close up of caramel slice bar with oozing caramel

Chocolate caramel slice bars came about as a bit of an accident. I've been experimenting with different crusts for a recipe coming your way later this year. When I attempted this brown sugar shortbread type crust for a pie, it basically fell apart on me. The flavor was so good though that I set it aside thinking we'd just crumble it on ice cream or something.

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Then I remembered that I had whiskey vanilla caramel sauce sitting in the refrigerator. I am a complete sucker for shortbread and caramel so I pressed the shortbread into a baking pan and topped it with the caramel sauce. It was just begging for a layer of chocolate over the whole top!

When Mr. TwoSugarBugs tried one he declared them, "the best thing you've created yet". Let me tell you, that's quite a compliment!

*All the photos in this post were taken on an extremely warm day. The whiskey vanilla caramel sauce definitely got extra melted and gooey!

WHAT IS A CARAMEL SLICE BAR?

Caramel slice is a treat that originated in Australia and New Zealand. It has a shortbread base, caramel filling and a chocolate topping. Variations are also called caramel shortbread, caramel squares, and millionaire's shortbread. It seems that a traditional caramel slice has a caramel layer made from sweetened condensed milk and golden syrup.

I'm going in a slightly different direction with a true homemade caramel sauce for the caramel layer. This means that the caramel slice bars are going to be a little messy. You are definitely going to need a napkin messy. And be prepared to lick your fingers. 😉

HOW DO YOU MAKE CHOCOLATE CARAMEL SLICE BARS?

First you will make the homemade caramel. In my family, we like this recipe with Whiskey Vanilla Caramel Sauce. If you prefer a less messy caramel layer, or one without alcohol, use the homemade caramel from this recipe. The homemade caramel sauce needs to be cool before you add it to the baked shortbread layer.

stack of chocolate caramel slice bars made with traditional homemade caramel — This photo shows the chocolate caramel slice bars with homemade caramel sauce (I also had added pretzels between the layers). As you can see, this version solidifies much more than the whiskey vanilla caramel sauce.

Next you will make the shortbread base. You will whip butter and brown sugar with your stand mixer (or a handheld mixer) until it's light and whipped.

Creamed butter and brown sugar for chocolate caramel slice bars

Then, with the mixer on low, add the flour and salt mixture one tablespoon at a time. You might be tempted to dump in all the flour at once, but don't rush this process. It will take 3-5 minutes to incorporate all of the flour.

Once the dough has come together, press it into a parchment lined 8x8 baking pan. The dough is a bit sticky so I like to use a butter wrapper to press the dough into the pan.

Bake the shortbread base until lightly browned at the edges and allow it to cool completely. You can place the shortbread in the refrigerator to speed up the cooling process, if you desire.

Then pour the homemade caramel sauce over the cooled shortbread layer. Place the pan in the refrigerator until the caramel sauce firms up. This can take 30-60 minutes. The whiskey vanilla caramel sauce does not firm up as nicely as traditional homemade caramel sauce.

Finally, melt the chocolate with a little coconut oil. {Milk or dark chocolate both work wonderfully in this recipe} Then pour the melted chocolate over the caramel layer and smooth it with a spatula. Allow the chocolate to cool and firm up in the refrigerator.

Chocolate caramel slice bar on parchment paper

HOW TO SLICE AND STORE CHOCOLATE CARAMEL SLICE BARS

Use the parchment paper to pull the bars out of the baking pan before slicing them.
Use a warm, but dry knife to make the cuts.
Score the chocolate lightly prior to making the actual cut.
Wipe the knife clean between cuts.

The bars should be stored in an air tight container in the refrigerator for up to one week. They will freeze for up to 3 months.

pinterest graphic for chocolate caramel slice bars

OTHER CARAMEL RECIPES TO TRY

To pin this recipe, you can use the button on the recipe card, or on any of the photos in this post. Follow me on Pinterest to see all the things that inspire me. Happy baking!

Yield: 16 large or 20-24 smaller bars

Chocolate Caramel Slice Bars

An addictive three layer bar made up of a brown sugar shortbread base, an oozing layer of homemade caramel and topped with a layer of melted chocolate.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

Whiskey Vanilla Caramel Sauce (full recipe)
12 Tablespoons unsalted butter, slightly softened
¼ cup brown sugar
1 ½ cups all purpose-flour
¼ teaspoon salt
6 ounces chocolate, chopped, can use milk or dark chocolate
2 teaspoons coconut oil

Instructions

Make a full recipe of Whiskey Vanilla Caramel Sauce, allow to cool*
Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allow some overhang on the sides so you can easily remove the bars from the pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, whip the butter with brown sugar on medium high until light and whipped, about 3-5 minutes. Meanwhile whisk the flour and salt together in a small bowl.
Once the butter and brown sugar are light and fluffy, scrape up and down the sides of the mixing bowl. Then, with the mixer on low speed, add the flour mixture one tablespoon at a time. Stopping about halfway through to scrape up and down the sides of the mixing bowl. Don't be tempted to speed this process up. It will take 3-5 minutes to fully incorporate.
Press the dough into the prepared pan. Bake for 20 minutes, until the edges are just lightly beginning to brown. Allow to cool completely before adding the caramel. (I often stick it in the refrigerator to speed this process up)
Pour the caramel sauce over the completely cooled crust and allow to set before adding the chocolate layer. (I stick it in the refrigerator for 30-60 minutes)
Melt chocolate and coconut oil over a double boiler or in the microwave, stirring until completely melted. Pour over caramel layer and place in the refrigerator to cool completely.
Use the parchment paper to lift the bars out of the pan and cut into squares. I find using a warm, but dry, knife helps to get clean cuts. I also wipe my knife between cuts to keep the slices clean.

Notes

* Whiskey Vanilla Caramel Sauce can be replaced with Homemade Salted Caramel. The Whiskey Vanilla Caramel Sauce is thinner and doesn't firm up as much as Homemade Salted Caramel. Caramel sauce can be made up to several days before making this recipe.

Store in an airtight container in the refrigerator for up to one week.

The bars can be frozen for up to 3 months. Allow to defrost in the refrigerator overnight.