4-Ingredient Caramel Graham Bars
Buttery graham cracker crust, chewy caramel, and semisweet chocolate layered in an 8-inch square pan.
Equipment
- 8-inch square baking pan
- Parchment paper
- Wire rack
- Small saucepan
- heatproof spatula
- microwave-safe bowl
- chef’s knife
Ingredients
- 1½ cups fine honey graham cracker crumbs about 10 to 12 full sheets, measured after crushing
- 10 tablespoons salted butter divided (6 tablespoons for the crust, 2 for the caramel, and 2 for the chocolate)
- 11 ounces soft caramel candies unwrapped
- 8 ounces semisweet baking chocolate finely chopped
Instructions
- Heat the oven to 350°F with a rack in the center. Line an 8-inch square pan with two crossed parchment strips, leaving handles above the rim.
- Stir the crumbs with 6 tablespoons melted butter. Press into an even layer. Bake 10 to 12 minutes, until fragrant and slightly darker at the edges. Cool on a rack to room temperature, about 25 to 30 minutes.
- Melt the caramels with 2 tablespoons butter over medium-low heat, stirring, for about 4 to 6 minutes, until smooth. Pour over the cooled crust and spread gently to the edges. Let stand 20 to 25 minutes, until the caramel is barely warm or cool and holds in place.
- Microwave the chopped chocolate and remaining 2 tablespoons butter at 50% power in 20-second bursts, stirring after each, about 2 to 3 minutes. Stir until smooth and spread over the caramel.
- Chill for 45 to 60 minutes, until the chocolate is firm. Rest on the counter for 10 to 15 minutes. Lift onto a cutting board and slice into 16 squares with a warm, dry chef’s knife.
Notes
Storage Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month for best texture. Thaw frozen bars in the refrigerator.