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Salted Caramel Chocolate Chunk Bars are peak decadence
The bars use soft caramels and sweetened condensed milk for a creamy filling, and the recipe yields 24 small bars that freeze well.
- Sarah Nasello shares her Salted Caramel Chocolate Chunk Bars, a decadent recipe featuring buttery brown sugar dough, creamy caramel, and chocolate chunks with a flaky sea salt finish.
- Unlike standard chocolate chips, Nasello recommends chopping good-quality semisweet or bittersweet baking chocolate to avoid additives that prevent melting and ensure superior texture throughout the bars.
- Bake the bars in a 9-inch pan at 350 degrees Fahrenheit for 25 to 30 minutes until golden brown, then let them cool completely for about 3 to 4 hours before cutting into 24 small bars.
- These bars hold up well for up to 5 days in airtight containers at room temperature, making them ideal for advance preparation; the recipe leaves enough sweetened condensed milk to make Perfect Coconut Macaroons.
- This recipe appears in the 'Home with the Lost Italian' column, a weekly series written by Sarah Nasello featuring recipes by her husband, Tony Nasello, who owned Sarello's in Moorhead and lives in Fargo.
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Salted Caramel Chocolate Chunk Bars are peak decadence
I love this time of year when my kitchen is filled with Vince Guaraldi music and the warmth of a hot oven baking loads of goodies for care packages, potlucks and football weekends. Fall baking season is here, and I am ready for it. For these occasions, I want treats that are easy to make, easy to share and special enough to stand out. My Salted Caramel Chocolate Chunk Bars feature layers of buttery brown sugar cookie dough wrapped around ribbons…
·Fargo, United States
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Total News Sources15
Leaning Left0Leaning Right7Center6Last UpdatedBias Distribution54% Right
Bias Distribution
- 54% of the sources lean Right
54% Right
C 46%
R 54%
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