Delish Salted Caramel Fudge Bars

These Delish Salted Caramel Fudge Bars are the edible equivalent of a rom-com: buttery shortbread meets gooey salted caramel, topped with silky chocolate that thinks it’s better than all of us. They’re rich, ridiculous, and 10/10 will ruin your willpower in under five minutes. Why make them? Because sometimes you want dessert you can slice into photogenic squares and pretend you’ll “just have one” while knowing you’re lying to all your ancestors.

The first time I made these, I “measured with my heart,” boiled the caramel like a gremlin, and created something between toffee gravel and a dental emergency. My husband said he’d “just tidy up the edges” and then somehow half the pan was gone. The kids helped by licking the caramel spoon while making direct eye contact with me like tiny raccoons. Also, yes, the pan was too small. No, I won’t wash fewer dishes. I used a mixing bowl, two pots, and a tray because my love language is chaos.

Time-Saving Hacks

– Microwave the chocolate with a splash of cream. Is it proper? No. Does it work? Absolutely.
– Use store-bought dulce de leche for the caramel layer. We’re not here to earn a merit badge.
– Line the pan with an oversized parchment sling so you “wash the pan later” (never).
– One-pot hero: make caramel, wipe, then melt chocolate in the same pot. Healthier? No. Fewer dishes? Yes.
– Freeze for 15 minutes between layers if patience is not your brand.
– Warm a knife under hot water for clean cuts. Or don’t and call the edge trimmings “chef’s tax.”

Serving Ideas

– With strong coffee, because sugar plus caffeine equals personality reboot.
– A tiny scoop of vanilla ice cream if it’s “company” night; straight from the pan if it’s “Wednesday.”
– Sprinkle extra flaky salt before serving. It says, “I know what I’m doing,” even if you don’t.
– Serve with wine if the kids drove you nuts. Or milk if you’re pretending to be wholesome.
– Fancy plate optional. Paper towel? Relatable.

What to Serve It With

– Fresh berries to convince yourself balance exists.
– Salted nuts or pretzels for the sweet-salty power duo.
– Espresso or cold brew to cut the richness (and fuel your questionable life choices).
– A simple cheese board—trust me, sweet bites between salty nibbles are dangerously good.

✔Tips & Mistakes

– Pan size: Use an 8- or 9-inch square. If it looks too small, that’s your sign. Bigger pan = thinner layers.
– Parchment: Overhang is non-negotiable. Future you will thank you when you lift the whole slab out.
– Caramel cues: Golden amber, thick bubbles, smells toasty not burnt. If it’s smoking, abort mission.
– Don’t rush the set: Chill each layer. If you pour hot chocolate over warm caramel, you get swirl city (cute, but messy).
– Cut smart: Hot knife, wipe between slices. Or accept jagged edges and eat the evidence.
– Salt: Flaky salt at the end, not iodized table sadness.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Airtight container, parchment between layers so they don’t fuse into one mega-bar (tempting, though).
– Keeps 1 week chilled, or freeze up to 2 months; thaw in the fridge.
– For the snappiest chocolate top, slice straight from the fridge. For softer caramel, let sit 5–10 minutes.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Peanut butter swirl in the chocolate layer for a peanut butter cup vibe.
– Espresso powder in the caramel = grown-up swagger.
– Pretzel or graham crust instead of shortbread for extra crunch.
– Gluten-free shortbread or almond flour crust if that’s your lane.
– Coconut milk caramel and dairy-free chocolate for a secretly vegan flex.
– Add toasted pecans or hazelnuts to the caramel layer if you like texture with your sugar rush.

Delish Salted Caramel Fudge Bars

Buttery shortbread, a lush salted caramel center, and a glossy chocolate top—these bakery-worthy bars are surprisingly simple to make and impossible to resist.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour for crust
• ▢ 0.5 cup granulated sugar for crust
• ▢ 0.75 cup unsalted butter melted, for crust
• ▢ 0.25 tsp kosher salt for crust
• ▢ 0.5 cup unsalted butter for caramel
• ▢ 0.5 cup light brown sugar packed, for caramel
• ▢ 14 oz sweetened condensed milk one can, for caramel
• ▢ 0.25 cup light corn syrup for caramel
• ▢ 1 tsp vanilla extract for caramel
• ▢ 0.5 tsp flaky sea salt stir into caramel
• ▢ 1.5 cup semisweet chocolate chips for topping
• ▢ 1 tbsp coconut oil or unsalted butter, for melting chocolate
• ▢ 0.5 tsp flaky sea salt for sprinkling on top

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment, leaving overhang for easy removal.
• Make crust: In a bowl, whisk flour, sugar, and salt. Stir in melted butter until a soft, crumbly dough forms.
• Press dough evenly into the prepared pan. Prick several times with a fork.
• Bake 18 to 20 minutes until lightly golden at the edges. Cool 5 minutes on a rack.
• Make caramel: In a medium saucepan over medium heat, combine butter, brown sugar, condensed milk, and corn syrup. Stir constantly until the mixture gently bubbles.
• Continue cooking, stirring nonstop, 5 to 7 minutes until thickened, slightly darker, and 230°F to 240°F on a candy thermometer. Remove from heat and stir in vanilla and 0.5 tsp flaky sea salt.
• Pour caramel over the warm crust and smooth the top. Let stand 10 to 15 minutes to begin setting.
• Melt chocolate chips with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth (or use a double boiler).
• Spread chocolate over caramel and tap the pan to level. Sprinkle remaining 0.5 tsp flaky sea salt on top.
• Chill 1 to 2 hours until fully set. Lift out with parchment, slice into 16 bars with a warm knife, and wipe the blade between cuts.
• Store bars covered in the refrigerator up to 7 days or freeze up to 2 months.

Notes

For the cleanest cuts, warm the knife under hot water and dry between slices. If the caramel seems too soft, chill the pan longer before topping with chocolate. Try dark chocolate for a less sweet finish.