Go Back

Caramel Nougat Chocolate Bars

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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 50 minutes
Servings 20 bars

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
 

  • Make the Shortbread Base: Preheat oven to 350°F (175°C). Line a 9x13-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.
  • 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.
  • 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.
  • 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.
  • Slice and Serve: Once fully chilled and firm, lift out of the pan, slice into bars, and enjoy.

Notes

  • 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.