Salted Chocolate Caramel Bars #OXO
Prep time
Cook time
Total time
Rich decadent cookie bar made with a chocolate shortbread base topped with creamy caramel sauce and toasted pecans. An indulgent treat that tastes unimaginably good.
Recipe type: Bars
Cuisine: American
Serves: 21 - 26 bars
  • 1 cup (136 grams) all-purpose flour
  • ¼ cup (21 grams) unsweetened cocoa
  • powder
  • 1 stick (8 tablespoons; 4 ounces; 113 grams)
  • unsalted butter, cut into chunks, at
  • room temperature
  • ⅓ cup (67 grams) sugar
  • ¼ teaspoon fine sea salt
  • 1 cup (200 grams) sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • ½ cup (120 ml) heavy cream, at room
  • temperature (or slightly warmed in a
  • microwave)
  • 2 tablespoons (1 ounce; 28 grams) unsalted
  • butter, cut into 3 pieces and very soft
  • ¼ teaspoon fleur de sel or a good-size
  • pinch of fine sea salt
  • 2 ounces (57 grams) bittersweet chocolate,
  • finely chopped
  • About ½ cup (60 grams) pecans, toasted
  • and coarsely chopped
  1. Preheat oven to 350 degrees
  2. Butter or spray with cooking spray, an 8 inch square pan. I used my OXO 2 quart baking dish square.
  3. In a small bow; add flour and cocoa powder; mix until combined; set aside.
  4. In a large bowl, cream together butter, sugar and salt until creamy; about 2 minutes. Add flour mixture and beat together on low spread; until mixture comes together; about 2 minutes.
  5. Place dough in prepared baking dish and with your fingertips, pat dough down evenly over the bottom of the pan. Press down to make sure to get the dough in the corners of the pan.
  6. Bake in oven for 21 - 23 minutes, rotating pan half way through. The shortbread is done when the sides just start to pull away. Take out of oven and let cool completely.
  7. Once shortbread is cooled, it is time to make the caramel topping.
  8. Put a small bowl of cold water with a silicone pastry brush. This is used to brush down the sides of your pan.
  9. In a medium size pot; add sugar, water and light corn syrup. Bring to a boil over medium heat. Allow ingredients to bubble away; brushing down the sides of the pan with cold water. Swirl the pan a couple of times to start seeing some color, until the caramel turns a pale to medium amber color; about 7 minutes.
  10. Lower the heat and add heavy cream, butter and salt. the caramel may start to roll. Remove pan from heat and add chocolate. With a wooden spoon or silicone spatula; stir to blend chocolate.
  11. Pour hot caramel over shortbread and sprinkle with pecans. Allow to set at room temperature.
  12. When the caramel is firm, run a table knife around the sides of the pan, carefully unmold the cookie onto a rack and turn it over onto a cutting board. Using a long thin knife, cut 21 bars (cut into 3 strips and then cut each strip into 7 bars).
  13. Alternatively, leave the cookie whole and cut individual bars as needed.
STORING: When the caramel is fully set, the cookies (cut or intact) can be wrapped in plastic and refrigerated for up to 5 days. Remove them from the refrigerator about 10 minutes before serving.

Note: I recommend lining your baking dish with parchment paper with about 2" hanging over the sides. this will make it easier to pull the bars out when they are cooled.
Nutrition Information
Serving size: 1 bar (21 bars) Calories: 175 Fat: 10 Carbohydrates: 24 Sugar: 14 Sodium: 25 Fiber: 1.1 Protein: 1.4 Cholesterol: 22
Recipe by PB + P Design at