Chocolate Caramel Square

You know I love easy… and making these squares is just as easy as it gets. And they are absolutely delicious!

It takes just a jiffy to mix up and pop into the oven, a quick 30minutes and it is ready to set aside to cool; then the addition of a thick layer of dark chocolate is the ultimate topping.

How it Worked

I made this tray bake for a family get-together, and it was served as a small treat to finish off the meal. Not only does it make a sweet dessert but also a yummy and rich treat to enjoy with a cup of coffee.

Allow the squares to set properly before cutting: You need patience, especially when it comes to letting your chocolate caramel squares set. Pop the dish into the fridge or freezer and resist the urge to check on them every five minutes. Give them a couple of hours to solidify into chewy squares. Trust the process, the wait will be worth it.

Serving and storing: While it’s tempting to eat the entire batch in one sitting (like I would do), you might want to save some for later (or share with friends and family). To keep your chocolate caramel squares fresh, store them in an airtight container or place them in the fridge. Just be sure to separate the layers with parchment paper to prevent sticking.

They should stay delicious for several days, but we doubt they’ll last that long!

Things I Would Change

The only thing I’d change is the chocolate topping — it set quite hard, which made the slice tricky to cut neatly, and the filling tended to squish out the sides. Next time, I’d try adding a tablespoon of cream or a little butter to the melted chocolate to keep it softer and make slicing easier, or I’ll use this simple ganache recipe below for next time:

Simple Chocolate Ganache

Ingredients

• 100 grams unsalted butter
• 200 grams 50 to 55% cocoa bittersweet chocolate
• 100 ml heavy cream

Method

In a microwave safe bowl, put the bittersweet chocolate and butter together. Melt the chocolate and butter in the microwave using 30 second intervals stirring in between until combined. Add 100 mls of double cream and combine.  Set aside and it will continue to thicken.

Variation – White Chocolate Ganache
Just swap in white chocolate: you can use 300 g white chocolate + 100 g double cream. Melt together for a creamy white ganache

Recipe Card

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

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Chocolate Caramel Square

• Servings: 16 squares
• Prep Time: 30 mins
• Cook Time: 30 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

The most decadent chocolate caramel square recipe, packed with an array of luxurious ingredients!

Tip: Allow the square to cool completely before carefully cutting with a hot knife.
Recipe Credit: Annabel Langbein

Ingredients

𝗕𝗮𝘀𝗲:
• 200g softened butter
• ½ cup sugar
• 1 ¾ cups flour
• ¼ cup cocoa, sifted
• ½ tsp vanilla extract

𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗙𝗶𝗹𝗹𝗶𝗻𝗴:

• 395g can sweetened condensed milk
• 120g butter
• 2 Tbsp golden syrup

𝗧𝗼𝗽𝗽𝗶𝗻𝗴:

• 150g dark chocolate, melted
• 1 tsp neutral oil

Directions

Preheat the oven to 180℃ fanbake. Grease and line a 20cm x 20cm square cake tin.
1. Mix Base: Beat together the softened butter and sugar until thick and creamy. Then add the flour, cocoa, and vanilla extract. Mix well.
2. Divide Mixture: Split the mixture in half. Press one half into the prepared tin. Roll the remaining half into a ball, wrap in greaseproof paper, and chill in the fridge.
3. Make Caramel: In a saucepan over medium heat, melt the butter. Add the sugar, golden syrup, and sweetened condensed milk. Stir continuously until well combined.
4. Add Vanilla: Remove from heat and stir in the vanilla extract.
5. Pour Caramel: Let cool slightly, then pour caramel over the base and spread evenly.
6. Prepare Top Layer: Take the reserved half of the base mixture from the fridge. Roll it into a square the same size as the cake tin on baking paper.
7. Assemble: Flip the rolled square over the caramel layer and press down any leftover bits along the sides.
8. Bake: Bake for 30 minutes or until set. Allow to cool.
9. Melt Chocolate: Melt the chocolate and pour over the cooled square. Tilt gently to spread evenly.
10. Set Chocolate: Let the chocolate set completely at room temperature or chill in the fridge for faster setting.
11. Cut: Use a hot knife to cut into small squares.

Nutrition

Per Serving (1 square): 147 calories; 2.1 g protein; 8.8 g fat; 3.8 g saturated fat; 15.6 g carbohydrates; 9.7 g sugars; 0.9 g fiber.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet