Chocolate Caramel Bars with Streusel are candy, gooey, and irresistible. Don’t be intimidated because the home made caramel layer is tremendous easy to make!

This Caramel Bar Recipe was first shared in 2011 and drastically wanted an replace. I lately took a couple of samples to a small luncheon with some neighbors and these buttery caramel squares have been successful!

2 Caramel Bars with Streusel on a square white plate

Why You Should Make

  • These caramel squares have a buttery shortbread crust, home made caramel filling, chocolate chips, and a fabulous crumb topping!
  • The home made caramel is simple to make!! The recipe is far much less intimidating than normal caramel recipes and tastier than semi-homemade variations made with packaged caramels.
  • There are 4 scrumptious layers in each single chew.
  • This recipe comes from Nick Malgieri, the baking guru and cookbook creator, although including chocolate chips was my concept.

Recipe Suggestions

  • PRO-Tip: I take advantage of salted butter in my recipes. Salt is a taste enhancer and is required for each candy and savory recipes. There’s not sufficient salt within the butter to make the bars style salty.
  • For straightforward removing from the pan and easy cleanup, line your baking pan with nonstick foil. You may as well use common foil and spray with a cooking spray like Pam.
  • PRO-Tip: Chill your crust earlier than baking because the tiny chilly butter items will launch steam within the oven, making a lighter, much less dense crust.
  • Once you make the crumb topping, take your time and pinch collectively among the crumbs to make bigger items to your crumble.
  • I used Ghirardelli semisweet chocolate chips on this recipe, however you may as well use bittersweet and even milk chocolate chips.
  • Chill these caramel bars earlier than slicing to make the cleanest slices, however enable them to return to room temperature earlier than serving.
Caramel Chocolate bars on a white ceramic tray

Continuously Requested Questions

What’s Streusel?

Streusel is a German phrase that means to sprinkle or strew. It’s a crumble topping manufactured from flour, sugar, and butter that’s sprinkled on truffles, muffins, bars, espresso truffles, and extra.

How Do You Make Caramel?

Many recipes used melted caramel candies and cream to make caramel as a shortcut, however the model on this recipe is simple to make from scratch. Butter, corn syrup, darkish brown sugar, and sweetened condensed milk are combined and gently boiled, stirring incessantly for about 10 minutes, or till it thickens and darkens.
It ought to attain 240° F for those who favor to make use of a thermometer to gauge doneness.

How Ought to You Retailer Home made Caramel Chocolate Bars?

Because it’s summer time right here, they’re greatest stored in an hermetic container within the fridge for 3-4 days. After that, they freeze properly and will probably be good for as much as 3 months. Simply defrost in a single day within the fridge and convey what you propose to eat to room temperature earlier than indulging.

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Crust and Topping:

  • 2 sticks (1 cup) butter at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups flour


  • 1/2 stick (1/4 cup) butter
  • 1 tablespoon gentle corn syrup
  • 1/4 cup darkish brown sugar
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla
  • 12 ounces (2 cups) semi-sweet chocolate chips


  1. Line a 9 x 13 pan with non-stick foil or common foil (spray with non-stick spray).  Buttered parchment can even work. 
  2. Preheat the oven to 350º.
  3. Beat the two sticks of butter with the sugar until gentle and fluffy, about two minutes.  Add vanilla, then slowly add in flour, scraping sides of bowl until dough is clean and flour integrated.
  4. Put 3/4 of the dough into the ready pan and pat firmly to type the underside crust.  Put aside the remaining dough and chill the crust as you put together the caramel.
  5. Mix all filling substances besides vanilla in a saucepan.  Deliver to a simmer, stirring sometimes.  Then enable the combination to boil gently, stirring usually, for about 10 minutes, till it begins to darken and thicken.  Take away from warmth, add vanilla and permit to chill for about 10 minutes.
  6. When the caramel has cooled barely, unfold it evenly over the ready crust.  Sprinkle with chocolate chips, then reserved crumbs.
  7. Bake for about half-hour, till the filling is bubbly.  Cool within the pan, then take away the bars to a slicing board utilizing the foil and slice to the specified measurement. 
  8. Retailer at room temperature for a day or two, then refrigerate.  Wrap properly and freeze any you’ll not eat inside per week.


Tailored from Nick Malgieri.

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Vitamin Data:



Serving Dimension:


Quantity Per Serving:

Energy: 247Complete Fats: 8gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 8mgSodium: 32mgCarbohydrates: 42gFiber: 2gSugar: 30gProtein: 4g sometimes provides dietary info for recipes contained on this website. This info is offered as a courtesy and is an estimate solely. This info comes from on-line calculators. Though makes an attempt to supply correct dietary info, these figures are solely estimates.

Various elements reminiscent of product sorts or manufacturers bought can change the dietary info in any given recipe. Additionally, many recipes on advocate toppings, which can or will not be listed as optionally available and dietary info for these added toppings will not be listed. Different elements might change the dietary info reminiscent of when the salt quantity is listed “to style,” it’s not calculated into the recipe as the quantity will differ. Additionally, completely different on-line calculators can present completely different outcomes.

To acquire essentially the most correct illustration of the dietary info in any given recipe, you need to calculate the dietary info with the precise substances utilized in your recipe. You’re solely chargeable for guaranteeing that any dietary info obtained is correct.


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Side view of a stack of chocolate caramel streusel bars on a white plate.
Picture circa 2011. Word the streusel topping was not pinched into bigger crumbs like within the up to date pictures.