Caramel Nougat Chocolate Bars

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Craving that perfect mix of chewy, creamy, and chocolatey? These Caramel Nougat Chocolate Bars hit every mark. Inspired by classic candy bars but made with everyday ingredients, this homemade version takes the best parts of your favorite chocolate treat and layers them into a rich, satisfying dessert. You get the crunch of a firm chocolate shell, the softness of nougat, and the stretch of melted caramel—all in one bite. And the best part? You don’t need a candy thermometer or a candy mold to make them. These are made in a pan, chilled, sliced, and devoured.

We built this recipe to be as accessible as it is delicious. Think of it as a cross between a candy bar and a dessert bar, blending the indulgence of a store-bought treat with the freshness of a homemade one. Every component can be made with pantry staples and a few basic tools. Plus, it’s a fun weekend project with a big reward at the end.

The base layer is a rich, buttery shortbread that holds everything together. Then comes a fluffy nougat made with marshmallow creme, peanut butter (optional), and a touch of vanilla. Next is a thick caramel layer that firms up just enough to be sliced cleanly but still stretches slightly when bitten. Finally, everything is sealed with a layer of semi-sweet chocolate.

Unlike most store-bought candy bars, these let you control the sweetness and texture. You can go softer on the nougat or richer on the caramel. Want to add some crunch? Toss in chopped roasted nuts between the layers. Need it nut-free? Just skip the peanut butter. You’re in charge.

These bars store well in the fridge and even better in the freezer. They’re great for gifting, for parties, or just to satisfy your sweet tooth after dinner. You can cut them into small squares for easy snacking or larger pieces for a showstopper dessert. However you serve them, they’ll go fast.

If you’re someone who loves candy but wants to know exactly what goes into your treat, this is the recipe for you. No mystery ingredients. Just real butter, sugar, chocolate, and love. It’s nostalgic and comforting but just elevated enough to feel like something special.

There’s a little bit of magic in making your own candy bar, especially when the results are this good. These bars are dense but soft, sweet but balanced, and they give you that satisfying snap when you bite through the top layer of chocolate.

Servings: 20 bars
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes

Ingredients:

Shortbread Layer:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 2 cups all-purpose flour

Nougat Layer:

• 2 tbsp unsalted butter
• 1/4 cup evaporated milk
• 1 cup marshmallow creme
• 1/4 cup creamy peanut butter (or substitute with more marshmallow creme)
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar

Caramel Layer:

• 1 cup soft caramels (wrapped)
• 2 tbsp heavy cream

Chocolate Topping:

• 2 cups semi-sweet chocolate chips
• 1 tbsp vegetable oil or neutral oil

Instructions:

1. Make the Shortbread Base: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper. Beat softened butter and powdered sugar together until light and creamy. Add salt and flour, and mix until a crumbly dough forms. Press into the pan and bake for 18–20 minutes or until lightly golden. Let cool.
2. Prepare Nougat Layer: In a saucepan over medium heat, melt butter with evaporated milk. Stir in marshmallow creme, peanut butter, and vanilla until smooth. Remove from heat and mix in powdered sugar. Spread the nougat layer evenly over the cooled shortbread. Chill in the fridge while you prep caramel.
3. Make the Caramel Layer: In a microwave-safe bowl, melt caramels with heavy cream in 30-second bursts, stirring between each until smooth. Pour and spread over the nougat layer. Return to the fridge to set.
4. Add Chocolate Topping: Melt chocolate chips with oil in short microwave bursts, stirring until smooth. Pour over the caramel and spread evenly. Chill until fully set, about 1 hour.
5. Slice and Serve: Once fully chilled and firm, lift out of the pan, slice into bars, and enjoy.

Tips:

• For cleaner slices, heat your knife under hot water and wipe it between cuts.
• Use high-quality chocolate for the best flavor and texture.
• Add chopped nuts between the nougat and caramel layers for extra crunch.
• Store in the fridge for up to a week or freeze for up to 2 months.

Why You’ll Love This Recipe:

It’s everything you love about your favorite candy bar but homemade and customizable. From the rich shortbread base to the gooey caramel and crackly chocolate top, every layer adds something. It’s a little nostalgic, a little indulgent, and a whole lot of delicious.

Caramel Nougat Chocolate Bars are multi-layer dessert bars inspired by classic candy bars. Featuring a buttery shortbread base, fluffy nougat center, creamy caramel, and a smooth chocolate topping, they’re easy to make and incredibly satisfying to eat.