Chocolate-Caramel Bars




48 Servings


  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter
  • 2 cups coarsely chopped pecans
  • 1 cup flaked coconut
  • 1 – 14 ounce can sweetened condensed milk (1 1/4 cups)
  • 2 teaspoons vanilla
  • 20 vanilla caramels
  • 2 tablespoons milk
  • 6 ounces semisweet baking chocolate, coarsely chopped
  1. Preheat oven to 350°F. For crust, stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Press crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 15 minutes.
  2. Sprinkle pecans and coconut over partially baked crust. Combine sweetened condensed milk and vanilla; pour over crust. Bake at 350°F for 25 to 30 minutes more or until filling is set. Cool in pan on a wire rack for 10 minutes.
  3. In a small saucepan combine caramels and milk. Cook and stir over medium-low heat just until caramels melt. Drizzle caramel mixture over baked filling. Sprinkle top with chocolate. Cool completely. Cut into bars.

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