Description
Chocolate lovers rejoice with these irresistible triple layer chocolate candy bars that blend rich textures and indulgent flavors. Silky ganache, smooth caramel, and crunchy chocolate base create a luxurious dessert experience you won’t be able to resist.
Ingredients
Scale
Main Ingredients:
Shortbread Base:
- 1 cup (230 g / 8 ounces) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¼ teaspoon salt
Caramel Layer:
- 1 (14 ounces / 400 g) can sweetened condensed milk
- ½ cup (115 g / 4 ounces) unsalted butter
- ½ cup (100 g) brown sugar, packed
- ¼ cup (60 milliliters) light corn syrup
- ¼ teaspoon salt
Chocolate Topping:
- 2 cups (350 g) semi-sweet or milk chocolate chips
- 2 tablespoons vegetable oil or heavy cream
Instructions
- Prepare the foundation by heating the oven to 350F (175C) and lining a 9×13-inch baking dish with parchment paper, ensuring excess paper hangs over the edges for easy extraction.
- Create a buttery shortbread base by thoroughly blending softened butter and granulated sugar until light and airy. Gently fold in flour and salt until a crumbly texture emerges. Firmly press the mixture into the prepared pan, ensuring an even distribution.
- Bake the shortbread crust until it develops a delicate golden hue, approximately 20-25 minutes. Allow the base to cool completely, creating a solid foundation for subsequent layers.
- Craft the caramel layer by combining sweetened condensed milk, butter, brown sugar, corn syrup, and salt in a saucepan. Continuously stir the mixture over medium heat, watching it transform into a rich, golden caramel with a velvety consistency.
- Carefully pour the caramel over the cooled shortbread base, spreading it evenly to create a smooth, uniform layer. Refrigerate to help the caramel set quickly and firmly.
- Prepare the chocolate topping by melting chocolate chips with vegetable oil or heavy cream in a microwave-safe bowl. Heat in short intervals, stirring between each to achieve a glossy, smooth chocolate coating.
- Generously pour the melted chocolate over the caramel layer, using a spatula to spread it evenly and create a flawless surface.
- Chill the entire dessert for at least one hour, allowing the layers to firm up completely. Use the parchment paper overhang to lift the dessert from the pan.
- With a sharp knife, slice the chilled dessert into precise squares or rectangles, revealing the beautiful layers of shortbread, caramel, and chocolate.
Notes
- Optimize shortbread texture by ensuring butter is at room temperature for smoother mixing and consistent crumbly consistency.
- Use a metal spatula or the back of a spoon to press shortbread base evenly, creating a compact and uniform layer that bakes uniformly.
- Monitor caramel closely while cooking, stirring constantly to prevent burning and achieve a rich golden color without scorching.
- Consider sprinkling sea salt or crushed nuts over the chocolate layer for added complexity and textural contrast in your candy bars.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg