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No Bake Caramel Bars

These no bake caramel bars are rich, gooey, and satisfy sweet cravings with minimal effort. They feature a buttery graham cracker crust, a sticky caramel layer made from condensed milk and caramel sauce, topped with glossy melted chocolate and a sprinkle of sea salt. The final treat has a fudgy texture with a crisp chocolate top, perfect for quick indulgence.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 16
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 200 g graham cracker crumbs or digestives for richer flavor
  • 100 g unsalted butter melted
  • 400 g sweetened condensed milk
  • 100 g salted caramel sauce store-bought or homemade
  • 100 g dark chocolate for melting and topping
  • a pinch sea salt flakes for sprinkling on top

Equipment

  • 9x9 inch baking dish
  • Parchment paper
  • Saucepan
  • Spatula
  • Microwave or Double Boiler
  • Sharp knife

Method
 

  1. Line your 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal.
  2. Mix the graham cracker crumbs with melted butter until evenly coated and crumbly.
  3. Press the buttery crumbs firmly into the prepared dish to form a compact crust. Chill in the fridge for 15 minutes to set.
  4. In a saucepan over medium-low heat, warm the sweetened condensed milk and caramel sauce, stirring constantly until the mixture is smooth, thick, and bubbling gently, about 5-7 minutes.
  5. Pour the warm caramel over the chilled crust, spreading it evenly with a spatula. Return to the fridge and chill for at least 2 hours or until firm.
  6. While the caramel sets, melt the dark chocolate in a microwave in short bursts, stirring until glossy and smooth.
  7. Pour the melted chocolate over the set caramel layer, spreading it into an even, glossy top. Sprinkle with sea salt flakes for flavor and texture.
  8. Place the entire dish back in the fridge and chill for about 30 minutes until the chocolate is firm and shiny.
  9. Once set, lift the bars out of the dish using the parchment overhang and place on a cutting board. Use a sharp knife to cut into 16 squares, wiping the blade between cuts for clean edges.
  10. Serve immediately or store in an airtight container in the fridge for up to 5 days. Enjoy that rich, gooey, and crunchy texture with every bite!