There’s something deeply comforting about indulging in a homemade chocolate bar, especially when the rich, dark cocoa meets the sweet, buttery notes of caramel, all kissed with a sprinkle of sea salt. I recall the afternoons spent in the kitchen with my grandmother, her apron dusted with flour and chocolate smudges, as we crafted treats that were not only delicious but also filled with love. Inspired by those cherished moments, I present to you a recipe that embodies that warmth—Decadent Dark Chocolate Sea Salt Caramel Bars.

These bars are perfect for sharing during family gatherings or enjoying during a quiet evening with a good book. With fresh ingredients and a touch of gourmet flair, they’re sure to impress.

Ingredients

For the Chocolate Layer:

  • 1 cup (6 oz) dark chocolate chips (70% cocoa or higher)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon coconut oil or unsalted butter
  • 1 teaspoon vanilla extract

For the Caramel Layer:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt (plus extra for topping)

For Assembly:

  • 1/2 cup chopped nuts (optional, such as pecans or almonds)
  • 1/4 cup flaky sea salt for topping

Instructions

Prepare a 9×9 inch baking dish by lining it with parchment paper, allowing some overhang for easy removal later.

Melt the dark chocolate chips, cocoa powder, and coconut oil in a heat-proof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, then stir in the vanilla extract. Pour the melted chocolate into the prepared baking dish, spreading it evenly across the bottom. Place the dish in the refrigerator to set while you prepare the caramel.

In a medium saucepan, heat the granulated sugar over medium heat. Stir continuously until the sugar melts and turns a beautiful amber color, being careful not to burn it. Once melted, immediately add the butter, stirring until fully incorporated. Slowly pour in the heavy cream, whisking until smooth. The mixture may bubble vigorously, so take care. Stir in 1/2 teaspoon of sea salt.

Once the caramel is ready, remove the chocolate layer from the refrigerator. Pour the warm caramel over the chocolate layer, smoothing it out with a spatula. If using, sprinkle the chopped nuts evenly over the caramel. Return the dish to the refrigerator to allow the caramel to set for about 30 minutes.

After the caramel has set, melt any remaining dark chocolate chips in the same manner as before. Pour this chocolate layer over the caramel, spreading it evenly. Sprinkle the top with flaky sea salt, adjusting to your taste.

Refrigerate the assembled bars for an additional hour or until completely firm. Once set, lift the bars out of the dish using the parchment overhang and cut into squares or rectangles.

Serve these decadent bars at your next gathering, or package them up for friends and family—just like my grandmother taught me, sharing is part of the joy of baking. Enjoy the symphony of flavors in every bite, where the bitterness of dark chocolate meets the sweetness of caramel and the crunch of sea salt.

Happy baking!