★Ingredients
1/2 cup (120ml) of heavy cream
1 cup (200g) of granulated sugar
1/4 tsp of salt (optional)
6 tbsp (85g) of unsalted butter, cut into pieces
2 cups (240g) of chocolate chips or chocolate bars for coating
1/2 tsp of vanilla extract
Nuts or sea salt (optional for topping)
★Instructions
Prepare the Pan* Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving some overhang to lift the bars out later.
Make the Caramel*
In a medium saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick amber-colored liquid as you continue to stir. Be careful not to burn it.
Once the sugar is completely melted, add the butter and stir until completely melted and combined.
Slowly pour in the heavy cream while stirring. The mixture will bubble up, so be cautious. Let it boil for about 1-2 minutes, then remove from heat.
Stir in the vanilla extract and salt if using.
Pour the caramel into the prepared pan, spreading it evenly. Let it cool at room temperature until it hardens slightly, then place it in the refrigerator to firm up completely (about 2 hours).
- Melt the Chocolate*
- Melt the chocolate chips or bars in a microwave-safe bowl in 20-second intervals, stirring in between until smooth.
- Pour the melted chocolate over the hardened caramel layer, spreading it evenly.
- Optionally, sprinkle nuts or sea salt on top before the chocolate hardens.
- Cut and Serve*
- Once the chocolate has hardened, lift the caramel bars out of the pan using the parchment paper. Cut into squares or bars with a sharp knife.
- Serve and enjoy!
Store the bars in an airtight container at room temperature or in the fridge.