Indulge your sweet tooth with our irresistible Salted Caramel Chocolate Squares! These decadent treats combine a rich chocolate layer with a creamy caramel swirl, all perfectly balanced by a sprinkle of sea salt. Whether you're hosting a gathering or simply craving a sweet escape, this recipe is sure to impress. With just 50 minutes from start to finish, you can whip up a batch of 16 delightful squares that will have everyone asking for seconds. Ready to elevate your dessert game? Let’s dive into this delectable recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 1 cup sweetened condensed milk
- 1 cup chocolate chips
- 1/2 cup caramel sauce
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and melted unsalted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared baking pan to create an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Stir continuously until the chocolate chips are fully melted and the mixture is smooth and creamy.
- Pour the chocolate mixture over the cooled graham cracker crust, spreading it evenly with a spatula.
- Drizzle the caramel sauce over the chocolate layer. Use a toothpick or a knife to swirl the caramel gently into the chocolate, creating a marbled effect.
- Sprinkle the sea salt evenly over the top of the caramel and chocolate layer.
- Bake the assembled squares in the oven for an additional 10 minutes, allowing the layers to set slightly.
- Once baked, remove the pan from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 30 minutes to help the squares firm up.
- Using the parchment overhang, lift the cooled squares out of the pan. Cut into 16 equal squares with a sharp knife.
- Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.
Tips
- Use Quality Ingredients: For the best flavor, opt for high-quality chocolate chips and caramel sauce. The richness of the chocolate will shine through and elevate your squares.
- Don’t Rush the Cooling: Allow the crust to cool slightly before adding the chocolate layer. This prevents the layers from blending together and ensures a distinct taste in every bite.
- Perfect Swirls: When swirling the caramel into the chocolate, use a gentle hand with a toothpick or knife. Too much mixing can result in a muddy color, so aim for a beautiful marbled effect.
- Chill for Firmness: After baking, refrigerate the squares for at least 30 minutes. This step is crucial for achieving clean cuts and a firm texture that holds together beautifully.
- Cut with Care: Use a sharp knife to cut the squares for a clean edge. Wipe the knife with a damp cloth between cuts to maintain neat lines.
- Storage Tips: Keep any leftovers in an airtight container in the refrigerator. These squares can last up to a week, but we doubt they’ll stick around that long!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 25mg
