Get ready to experience a dessert that will make your taste buds dance with pure delight! These Salted Caramel Fudge Bars are not just another ordinary treat – they're a decadent symphony of rich chocolate, creamy caramel, and a perfect hint of sea salt that will transform your ordinary day into an extraordinary culinary adventure. Whether you're a chocolate lover, a caramel enthusiast, or someone who craves that irresistible sweet-salty combination, these bars are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 can sweetened condensed milk
- 1 cup caramel sauce
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour and cocoa powder to remove any lumps. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until a crumbly dough forms.
- Press about two-thirds of the dough firmly into the prepared baking pan, creating an even base layer. Use the back of a spoon or spatula to compact the dough and create a smooth surface.
- Pour the sweetened condensed milk evenly over the dough base, ensuring complete coverage. Drizzle the caramel sauce over the condensed milk layer.
- Sprinkle the sea salt evenly across the caramel layer to enhance the flavor profile and create a sweet-salty contrast.
- Crumble the remaining dough over the caramel and salt layer, creating a rustic, uneven top that allows the caramel to peek through.
- Bake in the preheated oven for 25-30 minutes, or until the edges are slightly golden and the center is set but still slightly soft.
- Remove from the oven and let the bars cool completely in the pan at room temperature. This will help the layers set and make cutting easier.
- Once cooled, use the parchment paper overhang to lift the entire batch out of the pan. Cut into 16 even squares using a sharp knife.
- For best results, chill the bars in the refrigerator for 1 hour before serving to allow the caramel to set and enhance the texture.
Tips
- Room Temperature Matters: Ensure your butter is at room temperature for easier creaming and a smoother dough texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the bars tender.
- Parchment Paper is Your Friend: The overhanging parchment makes removing and cutting the bars a breeze.
- Chill for the Perfect Slice: Refrigerating the bars for an hour helps them set and makes cutting cleaner and more precise.
- Salt Distribution: Sprinkle sea salt evenly for a consistent sweet-salty flavor in every bite.
- Oven Variations: Every oven is different, so start checking your bars at the 25-minute mark to prevent over-baking.
- Storage Tip: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for advance preparation.
Nutrition Facts
Calories: 303kcal
Carbohydrates: 56g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 26mg
