Chocolate Bars Caramel Nuts (Printable)

Rich dark chocolate layers filled with smooth caramel and crunchy mixed nuts.

# What You'll Need:

→ Chocolate Layer

01 - 10.5 oz dark or semi-sweet chocolate, chopped
02 - 2 tbsp unsalted butter

→ Caramel Layer

03 - 7 oz soft caramels, unwrapped
04 - 3 tbsp heavy cream

→ Nut Layer

05 - 4.2 oz mixed nuts (almonds, hazelnuts, pecans), roughly chopped
06 - 1/4 tsp flaky sea salt (optional)

# How to Make It:

01 - Line an 8 x 8 inch square baking pan with parchment paper, ensuring overhang on the sides for easy removal.
02 - Combine chocolate and butter in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.
03 - Pour half of the melted chocolate into the prepared pan, spreading evenly. Refrigerate for 15 minutes until set.
04 - Heat caramels and heavy cream in a saucepan over low heat, stirring continuously until smooth and fully melted.
05 - Spread the caramel over the chilled chocolate layer evenly. Sprinkle chopped nuts over caramel and gently press them in. Optionally, add flaky sea salt.
06 - Pour remaining melted chocolate over the nut layer and spread to cover completely.
07 - Refrigerate the assembled layers for at least 30 minutes until fully firm.
08 - Lift the set slab from the pan using parchment overhang and cut into 12 bars with a sharp knife. Serve at room temperature or slightly chilled.

# Expert Advice:

01 -
  • Three layers of texture and flavor that somehow feel like one perfect bite.
  • Takes less than an hour from start to finish, including chill time.
  • People always ask for the recipe, even though they won't believe how simple it is.
02 -
  • Cold chocolate cracks when you cut it, so let the bars sit at room temperature for just a minute or two before slicing—they'll cut cleanly without shattering.
  • If your caramel is too thick to spread, add another tablespoon of cream and warm it again. Too thin feels wrong, too thick is actually better than too thin.
03 -
  • Use a hot, damp knife when cutting—wipe it clean between each cut and dip it in hot water to keep the chocolate from sticking.
  • A parchment paper overhang isn't just convenient; it keeps your hands clean and actually makes the whole slab come out in one perfect piece if you pull slowly.

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