Baked Caramel Bars with Dark Chocolate Ganache
Prep time
Cook time
Total time
Easy recipe for baked caramel bars, using very few ingredients, and yet makes for a delicious, rich and impressive looking dessert.
Recipe type: Brownies & Bars
Cuisine: World Cuisine
Yield: 16 pieces
  1. Pre-heat the oven to 180 C. Prepare an 8x8 inch square cake pan by lining it with parchment paper and brushing a thin coat of softened butter on it. Keep aside.
  2. Empty out the Dulce de Leche cans into the bowl of your mixer. Beat on medium speed for about 2-3 minutes until smooth.
  3. Add the eggs and beat for another minute until well incorporated and smooth. Add the flour and mix on low speed, until there are no floury streaks.
  4. Add the Jim Beam/ Vanilla Essence and stir.
  5. Spoon into the prepared pan and bake for about 25-30 minutes or until a skewer inserted in the middle comes out clean.
  6. Let it cool in the pan for 10-15 minutes. Lift out using the overhanging parchment and let it cool completely on a cooling rack.
  7. Once cool, make the ganache. First, chop the chocolate into small pieces, as small as you can manage. Keep aside.
  8. Pour the cream into a heavy bottomed saucepan and place on medium heat, just until tiny bubbles appear on the sides. About 1-2 minutes.
  9. Turn off the heat and add in the chopped chocolate, stirring briskly until all the chocolate melts and forms a smooth sauce.
  10. Add the butter and stir until glossy. Cool.
  11. Once the base and ganache are both cool, spoon the ganache onto the base and spread in an even layer. Chill for 30-40 minutes before cutting it up into equal sized bars.
  12. Serve at room temperature or cold.
Recipe by Food-Dee-Dum at