Salted Caramel Chocolate
Salted Caramel Chocolate : A Perfect Blend of Sweet, Salty, and Decadent
Few dessert combos hit the sweet spot like salted caramel chocolate. The luscious richness of chocolate meets the buttery sweetness of caramel, all tied together with a whisper of sea salt that makes every bite pop. Whether it’s a bar, a truffle, a sauce, or a layered cake, this flavor combo is timeless.
At Tasty Plated, Chef Rachael transforms this classic pairing into easy, elegant recipes perfect for gifting, snacking, or full-on indulgence. With smooth textures, glossy finishes, and perfectly balanced flavors, salted caramel chocolate might just be the dessert of your dreams.
• What Makes Salted Caramel Chocolate So Irresistible?
It’s a flavor symphony, the bitterness of dark chocolate, the warmth of caramel, and the edge of salt create a balanced dessert that’s deeply satisfying.
Here’s why people crave it:
Rich flavor depth with salty-sweet contrast
Velvety texture that melts in your mouth
Versatile for baking, snacking, or gifting
Elegant presentation with minimal effort
Elevates any dessert, from brownies to tarts to bark
• Chef Rachael’s Salted Caramel Chocolate Method
Chef Rachael believes that the best desserts are simple, bold, and made with love. Her salted caramel chocolate bars bring together soft caramel, rich chocolate ganache, and a flaky sea salt topping, all without complicated steps.
Chef Rachael’s Key Tips
Use high-quality chocolate for the smoothest ganache
Homemade caramel is best, but store-bought works in a pinch
Chill layers between steps to keep edges clean and firm
Use flaky sea salt, not table salt, for the finishing touch
Cut with a hot knife for perfect squares
Chef Rachael’s version at Tasty Plated is ideal for dinner parties, holiday platters, or edible gifts that make an impression.
• Tasty Plated’s Step-by-Step Salted Caramel Chocolate Bars
This makes about 16 squares, perfect for serving or gifting.
Ingredients
For the Shortbread Base:
1 cup all-purpose flour
½ cup unsalted butter, softened
¼ cup powdered sugar
½ tsp vanilla extract
Pinch of salt
For the Caramel Layer:
½ cup unsalted butter
½ cup brown sugar
2 tbsp corn syrup or honey
1 can (14 oz) sweetened condensed milk
½ tsp vanilla extract
¼ tsp sea salt
For the Chocolate Ganache:
1 cup dark or semi-sweet chocolate chips
½ cup heavy cream
Flaky sea salt for garnish
Instructions
Preheat oven to 350°F (175°C).
Make the base: Mix flour, butter, sugar, salt, and vanilla until crumbly. Press into 8×8″ pan. Bake 12-15 minutes until golden. Cool.
Make caramel: In a saucepan, melt butter and stir in brown sugar, corn syrup, and condensed milk. Simmer 5-7 minutes, stirring constantly until thickened. Stir in vanilla and sea salt.
Pour caramel over base. Chill for 30 minutes.
Make ganache: Heat cream until steaming, pour over chocolate chips. Let sit 1 min, then stir until smooth.
Spread chocolate over caramel. Sprinkle flaky salt on top.
Chill until firm, about 1-2 hours. Cut into squares with a sharp, warm knife.
• Flavor Twists & Texture Table
| Variation | Flavor Notes | Texture Impact | Perfect For |
|---|---|---|---|
| Almond crust | Nutty, buttery | Slight crunch | Gluten-free or gourmet bars |
| Espresso-infused ganache | Bitter-sweet, bold | Smooth and rich | Adult dessert trays |
| White chocolate topping | Sweet and creamy | Lighter contrast | Elegant holiday platters |
| Spicy caramel (with cayenne) | Sweet heat | Warm finish | Bold dessert lovers |
• Serving Ideas, Pairings & Gift Ideas
These bars can do it all, from quiet cravings to high-end platters. Here’s how Chef Rachael loves to present them:
Serve chilled with espresso or red wine
Cut into triangles for a modern twist
Sprinkle crushed nuts or gold dust for flair
Wrap in wax paper and ribbon as edible gifts
Layer with berries and whipped cream for plated desserts
Bonus tip, use a mini cookie cutter to create heart-shaped bars for Valentine’s Day!
• Storage, Make-Ahead & Freezing Tips
| Storage Method | How Long | Tips |
|---|---|---|
| Fridge (airtight) | 1 week | Keeps caramel and chocolate firm and fresh |
| Room temp (cool days) | 2-3 days | Store in a sealed container, avoid warm areas |
| Freezer | Up to 2 months | Wrap each bar, freeze on tray, then transfer to bag |
| Thaw tip | Fridge overnight | Keeps texture intact and caramel creamy |
• FAQs About Salted Caramel Chocolate
1. Can I use store-bought caramel?
Yes, for quicker prep. Look for thicker caramel that won’t run.
2. What kind of chocolate is best?
Dark or semi-sweet works best to balance the sweetness of caramel.
3. Can I make this without the shortbread base?
Absolutely, pour the caramel and ganache into a lined dish for fudge-style bites.
4. Is it okay to skip the salt?
You can, but the salt elevates the chocolate and caramel, don’t skip it unless you need to.
• Conclusion
Salted caramel chocolate is a luxurious treat that blends bold flavor and indulgent texture in every bite. Whether you’re hosting a party, making edible gifts, or just treating yourself, this dessert brings comfort and class in equal measure.
Thanks to Chef Rachael’s step-by-step approach at Tasty Plated, anyone can make these elegant sweets without stress.
For more sweet recipes that impress without overwhelm, visit tastyplated.com where flavor meets flair.