Gourmet Salted Caramel Chocolate Bars Recipe


Gourmet Salted Caramel Chocolate Bars Recipe

Gourmet Salted Caramel Chocolate Bars Recipe


Ingredients:

For the Chocolate Layer:

- Dark Chocolate (70% cocoa): 12 oz (340 g)
- Unsalted Butter: 2 tbsp (30 g), room temperature

Dark Chocolate: Yeliy

For the Salted Caramel Filling:

- Granulated Sugar: 1 cup (200 g)
- Heavy Cream: 1/2 cup (120 ml)
- Unsalted Butter: 6 tbsp (85 g), cut into small pieces
- Sea Salt: 1 tsp
- Pure Vanilla Extract: 1 tsp

Unsalted Butter: Yeliy

For the Garnish:

- Flaky Sea Salt: 1/2 tsp (for sprinkling on top)

Instructions:

1. Prepare the Chocolate Layer:

   - Chop the dark chocolate into small, even pieces and place in a heatproof bowl.
   - Melt the chocolate and unsalted butter together using a double boiler or microwave in 20-second intervals, stirring until smooth.
   - Pour half of the melted chocolate into a parchment-lined 8x8-inch baking pan, spreading it evenly to form the base layer.
   - Refrigerate the pan for 15 minutes to allow the chocolate to set.

2. Prepare the Salted Caramel Filling:

   - In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon until it melts into a smooth amber-colored liquid.
   - Once the sugar is fully melted, carefully add the butter pieces, stirring constantly until fully combined.
   - Slowly pour in the heavy cream (be careful as the mixture will bubble up), and continue stirring until the caramel is smooth and well-mixed.
   - Remove the caramel from heat and stir in the sea salt and vanilla extract.
   - Allow the caramel to cool slightly until it thickens but is still pourable.

Pure Vanilla Extract: Yeliy

3. Assemble the Chocolate Bars:

   - Remove the pan with the set chocolate layer from the refrigerator.
   - Pour the salted caramel over the chocolate layer, spreading it evenly to cover the entire surface.
   - Refrigerate the pan again for 15-20 minutes until the caramel is firm but still slightly soft.
   - Pour the remaining melted chocolate over the caramel layer, spreading it evenly to cover the caramel completely.
   - Sprinkle the top with flaky sea salt for an added gourmet touch.

4. Set and Cut the Bars:

   - Refrigerate the assembled chocolate bars for at least 1 hour or until fully set.
   - Once set, remove the bars from the pan by lifting the parchment paper, and cut them into desired pieces using a sharp knife.

Serving Size:

- Makes: 

Approximately 16 bars

Sea Salt: Yeliy

Nutritional Values (per bar):

- Calories: 200 kcal
- Total Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 25 mg
- Sodium: 120 mg
- Total Carbohydrates: 21 g
  - Dietary Fiber: 2 g
  - Sugars: 17 g
- Protein: 2 g

Estimated Cooking Time:

- Preparation Time:

20 minutes

- Chilling Time:

1 hour 30 minutes

- Total Time:

1 hour 50 minutes

Notes:

- These bars can be stored in an airtight container in the refrigerator for up to 2 weeks.
- For variation, you can add chopped nuts, such as pecans or almonds, to the caramel layer for added crunch.


Powdered Sugar - Yeliy




Gourmet Salted Caramel Chocolate Bars Recipe