This post is sponsored by Divine Chocolate. All opinions are my own as always.
Divine Chocolate Caramel Bars are made with only 4 ingredients! So quick and easy! Easy buttery shortbread crust topped with caramel then swirled with melted Divine chocolate. Does it get any better than this??
These bars have been a favorite of mine for years. I can’t make them often because they are sinfully addicting. Seriously, I can’t stop eating them. I really love love love chocolate and caramel, add that shortbread cookie crust…Oh, my stars!!
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I bet that you have all four of these simple ingredients in your pantry and refrigerator. When you need that special gift or dessert for a potluck. You will be ready with these Easy Divine Chocolate Caramel Bars!
Chocolate and caramel are made for each other. Don’t you think so? I mean, I really can’t resist a chocolate and caramel combo. The caramel layer is a bit soft and gooey, and we found we liked them best from the freezer. You will definitely want to freeze some so you don’t eat the whole batch.
Note: You won’t need a candy thermometer for this recipe to measure the temperature of the caramel.
Divine Chocolate is co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine. As owners, they get a share in the profits, a say in the company, and a voice in the global marketplace.
Divine is a Fairtrade company and their baking bars are vegan. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers.
Divine Baking Chocolate Bittersweet and Semisweet
In a medium bowl, combine flour, 1/2 cup brown sugar and 1/4 cup butter.
Use 2 forks to combine, until mixture is crumbly.
Press into the bottom of 8×8 pan.
In a small saucepan over medium heat, melt remaining 1/3 cup butter.
Add Brown sugar. Boil for 1 minute.
Add in 1/4 cup brown sugar and stir.
Bring to a boil, then boil for 1 minute.
Remove from heat and pour over crust.
Add chopped chocolate over hot caramel.
Spread with a knife.
Place in refrigerator for an hour.
Cut when cool.
TIPS and TRICKS HOW To Store Chocolate:
When storing chocolate, there are a few important details to keep in mind. Follow the steps below for seriously good chocolate:
Store chocolate at a temperature of around 65 to 70 degrees Fahrenheit. Chocolate, just like us, prefers to be kept in room temperature conditions that are not too hot or too cold.
Store chocolate in cool, dark places. This could be in cabinets in your kitchen, a pantry, or other spaces with no humidity and no direct sunlight.
Chocolate doesn’t like to sit around unprotected. If you open a chocolate bar and don’t eat it all, but sure to wrap it back up in airtight wrapping until you eat the rest of it. The chocolate should remain fresh for many days after it is opened when you follow the above suggestions.
Use Code: BAKINGBAR15
- 1 cup all-purpose flour
- 1/2 cup + 1/4 cup brown sugar
- 1/4 cup + 1/3 cup salted butter
- 1/2 Bar Divine Baking Chocolate Semi-Sweet or Bittersweet (chopped)
- Preheat oven to 350 degrees F.
- Spray an 8x8 glass pan with non-stick spray.
- In a medium bowl, combine flour, 1/2 cup brown sugar and 1/4 cup butter.
- Use 2 forks to combine, until mixture is crumbly.
- Press into the bottom of 8x8 pan.
- In a small saucepan over medium heat, melt remaining 1/3 cup butter.
- Add in 1/4 cup brown sugar and stir.
- Bring to a boil, then boil for 1 minute.
- Remove from heat and pour over crust.
- Bake for 15 minutes.
- Remove from oven.
- Sprinkle chopped chocolate on top of caramel and swirl gently with a knife.
- Let cool completely.
- Cut into bars.