Homemade chocolate bars with a gooey caramel layer topped with sea salt and a crunchy base, coated in glossy tempered chocolate. This combination of sweet, savory, and slightly salty flavors makes it hard for anyone to stop at just one bar. Perfect as a gift hamper or a luxurious homemade snack without having to visit an expensive bakery.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams dark chocolate, roughly chopped
- 150 grams milk chocolate, roughly chopped
- 150 grams granulated sugar
- 120 ml heavy cream
- 50 grams unsalted butter, diced
- 1 tsp sea salt flakes
- 3 tbsp water
- 100 grams graham crackers, roughly crushed
- 50 grams roasted almonds, roughly chopped
- 1/2 tsp vanilla powder
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👩🍳 Instructions
- 1 Prepare an 18x18 cm (7x7 inch) square baking pan, lining it with baking paper that covers the sides as well, so it's easy to lift out later.
- 2 Melt 200 grams of the dark chocolate using a double boiler method (heat water in a pot, then place a heatproof bowl with the chocolate on top without letting it touch the water) while stirring gently until completely melted and smooth, about 5-7 minutes.
- 3 Pour half of the melted chocolate into the pan, spreading it thinly with a spatula to cover the bottom of the pan. Refrigerate for 10 minutes until it hardens to form the base layer.
- 4 While waiting, make the caramel: add the granulated sugar and water to a heavy-bottomed pot, cook over medium heat without stirring until the sugar melts and turns a golden-brown color, about 8-10 minutes. Swirl the pot occasionally for even cooking; do not stir with a spoon.
- 5 Once the caramel reaches a golden-brown color, turn off the heat and immediately pour in the heavy cream little by little while stirring quickly (be careful, it will bubble up vigorously). Add the butter, stirring until melted and the caramel is smooth and glossy.
- 6 Add 1/2 tsp of sea salt and the vanilla powder to the caramel, stirring until well combined. Let the caramel cool to lukewarm for 5 minutes so it thickens slightly before pouring.
- 7 Remove the pan from the refrigerator, and sprinkle the crushed graham crackers and chopped almonds evenly over the hardened chocolate layer.
- 8 Pour the warm caramel evenly over the crackers and nuts, smoothing it out with a spatula. Return to the refrigerator for 20 minutes until the caramel is set and no longer sticky to the touch.
- 9 Melt the remaining 100 grams of dark chocolate together with the milk chocolate using the same double boiler method until smooth and glossy, about 5 minutes.
- 10 Pour this melted chocolate layer evenly over the set caramel, smoothing the surface with a spatula. Sprinkle the remaining sea salt flakes on top while it's still wet.
- 11 Refrigerate the pan for at least 1 hour or until all layers are completely firm and solid when pressed.
- 12 Lift it out of the pan using the baking paper as handles, place it on a cutting board, then cut into 12 bars using a sharp knife that has been warmed under hot water and dried (this keeps the cuts clean and prevents cracking).
💡 Tips
• While cooking the caramel, don't walk away from it, as the sugar can burn quickly once it turns golden.
• Use couverture or high-quality chocolate bars for the best melting and glossy results, rather than cheap compound chocolate.
• Store the chocolate bars in an airtight container in the refrigerator for up to 2 weeks; let them sit out for 5 minutes before eating for a softer texture.
• If you like a more complex flavor, add a pinch of cinnamon powder to the caramel for a tempting warm aroma.
📊 Nutrition Facts / serving
265
Calories (kcal)
3 g
Protein
17 g
Fat
27 g
Carbs
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