Salted caramel chocolate squares
Prep time
Cook time
Total time
Perfect for holiday dessert - chocolate squares with salted caramel filling.
Recipe type: Dessert
Serves: 40 pieces
  • Base
  • 2 cups flour
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 225g cold unsalted butter cut into chunks
  • Salted caramel filling
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 can (300 mls) sweetened condensed milk
  • 4 tablespoons golden syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon sea salt
  • Topping
  • 200g Bakers' semi-sweet chocolate chips
  • ¼ cup (60g/ 60 mls) heavy cream
  • sea salt, to garnish
  1. First, make the base.
  2. Heat oven to 350ºF.
  3. Line 1 13x9-inch pan with parchment paper, with the ends of parchment extending over sides.
  4. Process flour, sugar and cinnamon in food processor until blended.
  5. Add butter; pulse until mixture starts coming together (it will be a little crumbly still).
  6. Press the dough onto the bottom of the prepared pan.
  7. Bake for 15 to 20 minutes, or until lightly golden brown.
  8. Cool in the pan and set aside.
  9. Meanwhile, prepare Filling.
Bring all ingredients to boil in a saucepan on medium-high heat, whisking constantly.
  10. Reduce heat and simmer on medium-low heat 5 minutes, continuing to str constantly.
  11. Remove from heat, pour over the cookie base.
  12. Refrigerate 2 hours or until firm.
  13. Now make the topping
Boil the cream, pour over chocolate chips and allow to sit for 2-3 minutes.
  14. Using a whisk, slowly begin to incorporate the cream into the chocolate and continue to stir until the chocolate is completely melted and the mixture is smooth.
  15. Pour the chocolate over the caramel, tilting pan to ensure the caramel is evenly covered.
  16. Sprinkle some sea salt over the top of the chocolate.
  17. Refrigerate for 20 minutes or until firm before removing from the pan by lifting the parchment.
  18. Cut into small squares (this is very rich!).
  19. Enjoy!
Recipe by eat. live. travel. write. at