Last Updated on September 30, 2026 by Carrie Korem, FNTP
I was going to wait until December to share these chocolate caramel bars with you, but I just couldn’t. I found it in a Martha Stewart magazine the other day and thought for sure I could change up the ingredients a bit using whole wheat flour and such. The end product is a recipe I’ll be using at the holidays for many years to come. A batch of these would be perfect to make for that first evening you have family in for the holidays or to bring as a hostess gift. They’re best when made the day before so they can sit overnight in the fridge.
Chocolate Caramel Bars
Adapted from “Martha Stewart Living” magazine.? This recipe was posted before I began posting only grain-free recipes on my site. Here’s a great grain-free shortbread recipe that you can use as the crust and then follow the chocolate caramel recipe below as written.
Ingredients
Units
- 3 tablespoons organic whole cane sugar or sucanat
- 1 teaspoon maple syrup
- 1 1 /2 cups plus 1 tablespoon whole wheat pastry flour
- 1/4 teaspoon coarse sea salt
- 9 tablespoons unsalted butter, room temperature, cut into tablespoons
- 10 ounces dark organic chocolate (I like Green and Blacks)
- 1 1/2 cups organic whole cane sugar or sucanat
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 1 tablespoon coarse sea salt, for garnishing
Instructions
- Preheat oven to 350 degrees. Line a 8 x 8-inch square pan with unbleached parchment paper. Leave an overhang on all sides. Lightly butter the parchment inside the pan and then set aside. In the bowl of a food processor, pulse together whole cane sugar, maple syrup, flour and salt to combine. Add butter and process until dough begins to come together. Pour dough out onto pan and press evenly into pan. Bake for 30 minutes, until golden brown.
- Place chocolate in a large bowl and set aside. In a medium saucepan, heat whole cane sugar and water over medium heat. Simmer until it reads 220°F on a candy thermometer, about 6-7 minutes. Remove from heat and add the butter, cream, and 1/2 teaspoon salt. Put saucepan back over heat and bring to a boil, stirring until smooth. Pour mixture over chocolate and let mixture sit for 1 minute. Whisk together until smooth and then pour mixture over crust. Refrigerate overnight. To serve carefully lift up on the parchment paper to release the bars from the pan. Cut bars using a knife dipped in hot water and then quickly dried. Sprinkle with sea salt. These bars can be kept in the fridge for at least 3 days.
Nutrition
- Serving Size: Yields 16
Congratulations on your new camera and you've chosen such a perfectly delicious subject! These Chocolate Caramels Bars are driving me crazy with craving. Ever since I started my blog, I've had no problems whipping out the camera – just a standard point 'n' shoot – to snap a dish (I even built a makeshift lightbox). But it never occurs to me to take photos of ourselves or relatives at family gatherings! Maybe we should dress up as food . . . ! 8-D
I saw those in the magazine and thought about making them too – so yummy! Coming by from SITS to say hi!
Thats a great photo you took with the Caramels and they're quite addicting just by looking at it. 😀
Those chocolate bars are absolutely gorgeous, great job!
These look amazing! Your changes to the recipe sound fantastic too. Can't wait to try these!
I felt the same way when I got my Nikon!! I now have completely dominated our spare room with lights on tripods, table space, set up all for food photography! These bars look insanely good!
Congrats on your new camera!!! It takes a beautiful photo! Any plans on selling the old one? 🙂
beautiful. what subs do you think you could use for that 1.5 c dehydrated sugar?
The original recipe called for white sugar. I always use rapadura in it's place b/c it is the least processed of any sugar out on the market. Hope that helps!
what kind of camera do you have?? 81 videos!! WOW! I thought my grandma documented everything. She gave us videos from the time we were born until about 5. We are still waiting on the rest. Now I'm curious just how many she has of us. It's so fun to look back :)I am definitely making these over the holidays!
I got the Canon Rebel xti. I won't be selling the old one b/c now it will be used for trips and everyday stuff with the kids. Sorry! 🙂
Gorgeous photos. These bars look like something that I should make and share with my family on Thanksgiving.
These chocolate caramel bars look absolutely mouth-watering. I think this is what I might make to take to my grandparents house for Christmas Eve. Though I don't think anyone loves chocolate as much as I do.
AAHHH!!!! THose look heavenly
those look so good! makes me hungary. thank you for posting them. keep up the great work that you have been doing. I am so glad that I came across your blog. visiting from sits.
I just got that camera too! Your pictures look great and yum, those caramel bars look divine!
How is the texture of the chocolate caramel bars like? I'm thinking of making them for a party next week, thank you for sharing! 🙂
The texture of the caramel/chocolate is thick and smooth…a bit chewy, but not enough to get stuck in your teeth! 🙂
Wow, you had me at Caramel! These bars are pretty perfect to me, I love salty-sweet combos, chocolate, caramel and any kind of bar cookie :o)
Hi! I made these tonight- hard to wait until morning for them to set up! One thing I noticed- when do I add the 2nd 6Tbsp of butter? I just added it at the point where I add the cream and salt to the rapadura/water mixture, but wasn't too sure. I'm sure they'll still turn out great. Thanks!
Hey Lezlee, Thanks for catching that! Yes, you add the butter in with the cream and salt. I went ahead and made the change in the directions. Happy Thanksgiving!
I just had to add another comment now that I've tried them. Oh. my. goodness. These are fantastic! I brought them to my in-laws for Thanksgiving and everyone loves them! So rich and yummy. Funny, though, that most of them feel like they can only eat a tiny bit at a time and that's all they need. I, on the other hand, can eat more than one in a sitting. Hmmmm, I think I have a chocolate problem!
Oh, boy!!! I don't have any experience cooking organic, but this looks soooo amazing.
Oooh waw,…these lovely treats look so delightful: FABULOUS!!!!!MMMMMMMMMMMMMMMMM,….Yum!
These look delicious! These are on my list to try. Great job with the new camera. Quick Question: What's the difference between soft wheat flour and regular?
Soft wheat, otherwise known as pastry flour, has less protein than regular whole wheat flour or "hard" wheat flour. Soft wheat is ideal for cakes, cookies, etc. b/c it produces a tender crumb and has a sweet taste. Hard wheat flour has more protein and gluten and is best for baking breads…it has a very "wheaty" taste to it. Hope that helps!
These are just gorgeous, Carrie! And the pic is amazing … looks like the new camera suits you!
Outstanding photo. 🙂
YUM! And GREAT photo. I love your site. Seriously, LOVE IT. I recently watched the documentary "The Future of Food", and I now really want to know more about organic foods. So I'm really glad I found you through SITS.Happy SITS Saturday sharefest!
Do you have a grain free version of this? My mouth is watering!
Use this recipe for the crust (press into an 8×8 and bake at 350F for 12-14 minutes, until just golden brown), and then follow the directions for the topping. 🙂 Enjoy! https://deliciouslyorganic.net/slice-and-bake-cut-out-grain-free-gluten-free-cookie-recipe/
hi!
I love your blog!!
I have a question. Can i use coconut sugar instead of whole cane sugar?
Thanks
I haven’t tested it, but coconut sugar should work as a good substitute.
These look and sound delicious, Carrie!
I could not comment on the overcoming type 1 diabetes article. I was just wondering if you had tried homeopathic remedies. Maybe helonias. Check out joettecalbabres homeopathy works.
Through faith in God there is no doubt in my mind that you can truly be healed. You just have to continue on God’s path.
Sorry for the inconvenience. I had to turn off the comments because too many people were writing very mean and insulting comments. I’m not sure if she tried homeopathic remedies, but I do know she has now been able to cut back again to an extremely low dose of insulin and her doctors are dumb-founded. It’s pretty amazing how God has given our bodies the ability to heal when given the proper tools!