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Delish Salted Caramel Fudge Bars

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
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.