Double Chocolate Caramel Bars

Double Chocolate Caramel Bars

I am happy to be blogging my first sweet recipe. It has not been because of a lack of desire, believe me, I have been craving homemade desert goodness for some time. I just had no real reason to turn on the oven—and in 100-degree heat I need a very very enticing reason. This weekend we were invited to a barbecue by one of E’s coworkers and apparently he loves all my baking. Not wanting to show up empty handed, I decided I would turn on the oven…and what a great idea it was. Behold Double Chocolate Caramel Bars. I am not a big chocolate fan, but the plate was emptied at the party before I could even entertain trying a bite. Find the recipe below and for all you chocolate lovers out there…Enjoy!

Double Chocolate Caramel Bars

1 cup butter

12 oz. semisweet chocolate chopped

1 ½ cups sugar

4 eggs

1 tbsp. vanilla extract

1 ¼ cups all-purpose flour

½ tsp. salt

1 cup pecans chopped (optional)

1 ½ cups semisweet chocolate chips

Camel Filling:

14 oz. caramel candies, unwrapped

¼ cup heavy cream

Preheat oven to 350 degrees.

Line a 9x13-inch baking pan with foil and grease the foil & sides with butter. Allow for extra foil to help with lifting the brownies once they have been baked.

Combine, in a large bowl, the chopped chocolate and butter. Microwave at 50% for intervals of 1 minute until the chocolate is melted and the mixture is smooth (stir to aid in the melting process and to avoid burning). Be sure to check between each 1-minute interval.

Whisk in the sugar, eggs, and vanilla until incorporated. Stir in flour and salt until combined. The mixture should appear thick!

Spread about half of the brownie mixture in the bottom of the prepared pan, distribute evenly throughout pan. Bake for 15 minutes. Remove from the oven (but keeping the oven on and at 350) let the brownies cool for 15-20 minutes (or as I did, as long as it take to complete the rest of the steps!).

Toast pecans in a skillet over medium heat, stirring to avoid burning about 5-7 minutes. Remove from heat and set aside (I didn’t have pre-chopped pecans so I chopped them up after they were done toasting).

Combine caramels and heavy cream in a small-medium sized bowl. Microwave at 50% for intervals of 1 minute until the caramel is melted and the mixture is smooth (stir to aid in the melting process and to avoid burning). Be sure to check between each 1-minute interval.

Stir in half of the pecans to the caramel mixture and pour the caramel mixture over the cooked brownie “bottom” (this step needs to happen immediately). Spread the caramel layer evenly throughout the pan and brownie “bottom.”

Scoop remaining brownie mixture and spread evenly throughout brownie “bottom” and caramel middle.

Spread the remaining pecans and chocolate chips on top. Bake for 18-20 minutes.

After the pan cools, put the brownies in the refrigerator or the freezer until cool (I let mine sit for an hour). This will help with cutting the brownies and getting them out of the pan. I found it much easier after they had cooled the freezer than after sitting out on the counter for several hours. Cut into squares or desired shape and lift brownies out of the pan with the foil edges. Peal foil and break or cut apart brownies.  

E’s rating

4 out of 5

e&e