Salted Chocolate Caramel Bars start with a layer of chocolate shortbread, topped with a thick layer of homemade salted caramel, and finished off with toasted pecans.
These really good salted chocolate caramel bars come from Dorie Greenspan’s new cookbook, Cookies by Dorie. The chocolate shortbread is sweet but mild with a hint of salt then the creamy, sticky salted chocolate caramel is the perfect mess on top.
If you’ve never made caramel from scratch, it can be a bit intimidating, but it is actually really easy.
If you look around my kitchen, you’ll see many OXO products. I’ve been a fan for years. Measuring cups, mixing bowls, spatulas…basically everything.
OXO graciously sent me their new Illuminating Digital Hand Mixer to help me make these bars, which was really timely because I’ve been been in the market for a new hand mixer. It has a headlight, guys. How cool is that. I didn’t know my mixer needed a headlight until I got one.
They also sent their 2 qt and 3 qt baking dishes WITH LIDS. All baking dishes should have lids. They can also handle extreme temperature changes so you can take them from the freezer to oven, if need be.
A few years ago I started participating in the Great Food Blogger Cookie Swap and first got acquainted with Cookies for Kids’ Cancer. This month, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign, up to their $100,000 commitment.
Need more caramel recipes? Try these:
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Thank you to OXO for providing me with the tools to make these bars!
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