No-Bake Chocolate Caramel Bar Recipe

These no-bake chocolate caramel bars are easy to make, incredible flavor and call for just 4 simple ingredients!

A stack of 4 chocolate caramel bars on a cutting board.

About the recipe

This is delicious Chocolate Caramel Bar Need a tasty treat Minimal effort and basic ingredients.

They are a feature Date and Walnut Crust and Sweet and Salty Date Caramel Top off with a layer of rich chocolate. They will definitely make you go back for seconds!

they are Easy to prepare, sure to impress and the best part, you only need 4 ingredients to make them.

Uses this Chocolate Caramel Tart, Chocolate Ganache Tart, Chocolate Fudge Bar, and No-Bake Peanut Butter Bar Similar ingredients if you have extra!

Material notes

One bowl each of walnuts, dates, peanut butter, and chocolate chips.  Each element is labeled with text.

The complete ingredient list with measurements is located on the recipe card at the end of the post.

  1. the dates. The soft and moist dates for the bottom are needed later, but the dates in the middle layer will be soaked first, so you can use any kind. I like medzul, Neglect Norwegian And sayer is the best to date.
  2. walnut. search raw walnuts Without added oil or salt. You can substitute almonds or pecans or use a mix of nuts.
  3. Nut butter. you can use Nut butter, Nut butter Or even date tahini for the caramel layer. Look for a natural nut butter with 1 or 2 ingredients, for example, peanuts or almonds plus Sea salt.
  4. chocolate You can use dairy-free Chocolate chip or cut dark chocolate For the chocolate layer. I like Enjoy Life or Camino Chocolate Chips.

variety

  1. Sprinkle with chopped nuts A layer of crunch on top of caramel like almonds, pecans or crushed pistachios.
  2. Add up to 1/2 cup Shredded coconut In the crust or caramel layer.
  3. For coffee lovers, Add 1-2 teaspoons of espresso powder to the crust or caramel layers to give a subtle coffee flavor and enhance the chocolate flavor.
  4. Sprinkle Flaky Seaweed Add salt to the chocolate layer for contrast and to improve the overall flavor.
  5. try Half dates and half juicy dried cranberries In the crust layer for a fruity twist.

Step by step instructions

Before starting: For the caramel layer, soak the dates in a bowl of hot water for 20 minutes. Once they are soaked, drain them well.

Step 1. Make the crust

To create the bottom layer, add Date and walnut from a food processor and mix into a crumbly dough.

You should be able to press the “dough” into a small ball with your fingers. If it seems too crumbly, add 1-2 tbsp of hot water and process again.

Blend walnuts and dates in a food processor.

Use your hands to press the dough firmly in a Parchment paper– Lined Bread making pan. Take a few moments to press it firmly, making sure you work it into every corner.

It’s helpful Parchment paper Stick over the edges so you can easily lift the finished bars from the pan.

A raw walnut date crust is pressed into a loaf pan lined with parchment paper.

Step 2. Make the date caramel

Next, the Date Caramel…YUM!

Before you start this level, give food processor A quick wipe removes any remaining bits walnut. It doesn’t need to be completely cleaned though.

Add soaked dates (a little wet is fine), nut butter and Sea salt and process to combine until smooth and creamy.

In a food processor with a spatula, blend, creamy caramel.

Spread the mixture evenly over the walnut palm layer using a spoon or small spatula.

Spread date caramel on a loaf pan lined with parchment paper.

Step 3. Make the chocolate topping

Finally, the chocolate topping! melt away Chocolate chip or cut dark chocolate A microwave or stovetop using a double boiler.

If you are using the microwave, melt for 30-seconds initially, stirring, then continue in 15-second intervals. When it’s almost all melted, stir in the remaining bits of chocolate.

Optional: Add 2 tablespoons of oil or butter to the melted chocolate to make it smooth, spread easily, and prevent cracking when you slice the bars.

Melt chocolate in a glass mixing bowl with a spatula.

Pour the melted chocolate into the pan and spread evenly over the caramel layer.

It may help Gently rock the pan back and forth and drop it on the counter Help to evenly distribute and smooth the chocolate from 1-2 inches.

I recommend sprinkling the chocolate with something flaky Sea salt. It really brings out the flavor of date caramel and chocolate. Refrigerate the whole pan to set the chocolate.

Chocolate caramel bars are topped with coarse sea salt in a loaf pan lined with parchment paper.

Step 3. Slice and enjoy!

Once the chocolate has hardened, they are almost ready to enjoy! Follow the steps below Prevent chocolate from cracking When you slice the bars:

  1. After pulling from the freezer, let the bars sit at room temperature for 15 minutes to soften the chocolate a bit.
  2. Run a sharp knife under hot water for 20 seconds then remove excess water.
  3. Score the bars by running the knife lightly over the bars you want to cut. Go back over the score line a few times until you’ve almost cut through the chocolate layer.
  4. Reheat the knife, pat dry, and then follow the score line to gently slice into 8 large bars or 16 small slices.
8 chocolate caramel bars on a cutting board with a knife.

Recipe FAQs

Can I use different nuts for the bottom layer?

Absolutely! Although the recipe suggests walnuts, feel free to experiment with your favorite nuts such as almonds, pecans, or even a mix of different nuts.

Can I substitute almond butter or peanut butter in the caramel?

Of course! If you have dietary restrictions or preferences, you can swap out the almond or peanut butter with another nut or seed butter such as cashew butter, sunflower seed butter, or tahini.

Just remember that the flavor may change slightly and there are still nuts in the crust layer.

A chocolate caramel bar with a bite on a cutting board.

Storage instructions

  • At room temperature: In cooler temperatures, they can be stored in an airtight container at room temperature for a few days. Remember that if it’s warm, the chocolate will melt and the caramel will become extra soft and juicy. I recommend storing them in the fridge or freezer until serving.
  • Refrigeration: Store the bars in an airtight container for up to 2 weeks
  • to freeze: These bars are freezer-friendly and it is recommended to store them in the fridge Store in an airtight container for up to 3 months. There’s no need to thaw them because they don’t freeze hard, so you can enjoy straight from the freezer

what to do next

Love no-bake desserts? Here are some other reader favorites you should try:

Have you tried this recipe? I’d love to hear about it! Click here to leave a review.

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description

These triple layered bars are almost too easy to make! With minimal effort and ingredients, enjoy sweet and salted date caramel layered between a date crust and chocolate topping.


For the crust

For the caramel

For chocolate


  1. Soak the dates: Place the dates for the caramel layer in a bowl and cover with hot water. Soak for 20 minutes then drain well.
  2. to prepare: Line a standard size loaf pan with parchment paper.
  3. Mix dates and walnuts: Add the walnuts and dates to a food processor and blend for 30-60 seconds until it forms a crumbly but sticky dough. Press the dough firmly into the lined loaf pan until you have a firm, even layer. This helps prevent your fingers from sticking to the dough.
  4. Blend the caramel: Add soaked dates to food processor with almond butter and sea salt. Process to a thick, creamy texture then spread evenly over the bottom layer of the loaf pan using the back of a spoon or small spatula.
  5. Melted Chocolate: Melt the chocolate in the microwave for 15-20 seconds or using a double boiler. Stir until completely smooth. Using a spatula, spread the melted chocolate evenly over the caramel layer. Gently shake or drop the chocolate from an inch or two on the counter top to help smooth and distribute it evenly. Sprinkle with a flaky sea salt if desired.
  6. freeze: Refrigerate the loaf pan until the chocolate hardens.
  7. slice: Once the chocolate has hardened, pull the bars out of the freezer and let sit at room temperature for about 10 minutes. Remove from the pan and place on a cutting board. Run a sharp knife under hot water for 20 seconds, then wipe off the excess water and use it to score the chocolate, running the knife over the score line a few times until the chocolate layer is almost cut through. This will help prevent it from cracking when you slice it. Reheat the knife under hot water, dry, and then follow the score lines to gently cut the bar into 8 squares or 16 smaller bars.
  8. Store the bars in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Comment

Melted butter or oil helps to spread the chocolate, soften it a bit, and prevent cracking when cutting.

Keywords: Chocolate Caramel Bar

Originally published on January 28, 2020.

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