Triple Chocolate Salted Caramel Brownie Bars Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality salted caramel sauce. If making your own, ensure it is thick enough to hold its shape when swirled.

You can also add a pinch of flaky sea salt on top of the finished bars for an extra salty kick. The chocolate curls can be made in advance and stored in an airtight container in the refrigerator.

When slicing the chilled fudge, use a sharp knife and wipe it clean between cuts to get neat edges. If the fudge cracks, let it sit at room temperature for a few minutes before slicing.

These bars are rich, so cut them into small squares or bars. They are perfect for sharing, but they also keep well in the refrigerator for up to a week.

Variations

• Nutty Crunch: Add 1/2 cup of chopped toasted pecans or walnuts to the fudge layers before swirling. The nuts add a crunchy texture and a nutty flavor that pairs well with the chocolate and caramel.
• Espresso Twist: Dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of hot water and stir into the dark chocolate fudge mixture. The coffee enhances the chocolate flavor and adds depth.
• Peppermint Delight: Add 1/2 teaspoon of peppermint extract to the dark chocolate fudge. Crush candy canes and sprinkle on top instead of chocolate curls for a festive holiday version.
• Salted Pretzel Top: Sprinkle crushed salted pretzels over the top before chilling. The salty, crunchy pretzels contrast beautifully with the sweet fudge and caramel.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 10 minutes before serving for best flavor.

Freezer

Wrap bars individually in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheat

These bars are best served chilled or at room temperature. If desired, warm individual bars in the microwave for 10-15 seconds to soften the fudge.

Store the brownie bars in an airtight container in the refrigerator for up to 1 week. They can also be kept at room temperature for up to 2 days, but the fudge will soften. For best texture, serve chilled or at room temperature. The bars can be frozen for up to 3 months; wrap tightly in plastic wrap and then foil.

These bars are ideal for making ahead. Prepare the fudge layers and swirl as directed, then chill for at least 1 hour. Once set, slice and store in the refrigerator. The chocolate curls can be made a day in advance and kept in an airtight container. Assemble and garnish just before serving for the freshest appearance.

Serving ideas

Serve these brownie bars as a decadent dessert at parties, potlucks, or holiday gatherings. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

The rich chocolate and caramel flavors are complemented by a cold glass of milk or a cup of coffee. For a more elegant presentation, dust the bars with cocoa powder or powdered sugar before serving.

These bars are also wonderful as a homemade gift. Place them in a decorative box or tin lined with parchment paper. They travel well and make a thoughtful present for chocolate lovers.

Each bar is a generous treat, so consider cutting them into smaller pieces if serving a crowd. Enjoy the beautiful marbled top and the satisfying snap when you break a bar in half.

Frequently asked questions

Recipe card

Triple Chocolate Salted Caramel Brownie Bars

Prep 25 minCook 35 minRest 1 hTotal 2 hServes 16

Ingredients

• 1 cup dark chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup unsalted butter
• 1 can (14 oz) sweetened condensed milk
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup salted caramel sauce
• 1/2 cup white chocolate chips
• 1/2 cup dark chocolate curls
• 1/2 cup white chocolate curls

Instructions

1. Using a box grater, grate the solid blocks of dark and white coverture chocolate into a bowl. The grated chocolate will form two-tone curls. Set aside.
2. In a saucepan over low heat, combine the dark chocolate chips, half of the butter, and half of the sweetened condensed milk. Stir until smooth and fully melted. Remove from heat and stir in 1 teaspoon vanilla and a pinch of salt.
3. In another saucepan, combine the milk chocolate chips, remaining butter, and remaining sweetened condensed milk. Heat gently, stirring, until melted and smooth. Remove from heat and stir in the remaining vanilla and salt.
4. Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides. Pour the dark chocolate fudge into the pan and spread it evenly. Gently pour the milk chocolate fudge over the dark layer, spreading to cover.
5. Drop spoonfuls of salted caramel sauce and white chocolate chips over the top of the fudge. Use a knife or skewer to swirl the caramel and white chocolate into the fudge, creating a marbled pattern.
6. Place the pan in the refrigerator and chill for at least 1 hour, or until the fudge is firm enough to slice.
7. Lift the chilled fudge slab out of the pan using the parchment overhang. Place on a cutting board and slice into 16 thick bars using a sharp knife.
8. Press the grated dark and white chocolate curls onto the top or sides of each bar, or sprinkle them over the top for a decorative finish.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.