Recipe for caramel chocolate chip bars. A classic traybake with a soft sponge, crisp crust and occasional bites of fudgy chocolatey bliss. Perfect for dessert or afternoon tea.
Today is the first day of National Chocolate Week. It’s caught me completely unawares this year. I’m worried I’m losing my chocolate grip. In a panic, I’ve just had a look through my draft posts to see if I have anything suitable. Well, I sort of do, a post from 18 months ago! These caramel chocolate chip bars may not be overloaded with chocolate, but they were rather good.
Here’s the link to all my #NationalChocolateWeek posts for those years when I’ve been better organised than this one.
Caramel Chocolate Chip Bars
Sometimes, rather too often in fact, I just want something sweet and comforting. Today was one of those days. I blame our local library which has far too many tempting cookery books. Recently, I just so happened on a new Hummingbird Bakery book, Life is Sweet. Although I generally find American recipes too sweet, even for me, I thought I’d take a look anyway.
I’m glad I did as there are lots of great ideas in the book. I do like the American penchant for traybakes and bars and there are plenty to choose from. As I was in a hurry, I opted for the relatively easy caramel chocolate chip bars. And I was right of course, talk about sugar overload. I cut down the sugar by a fifth and they were still very sweet.
But they were really good and just what I needed. Soft caramel flavoured sponge with a crispy top. The caramel had sunk in patches as had the chocolate, so from time to time there were bites of gooey fudgy chocolatey bliss.
As well as cutting down on the sugar, I halved the quantities and added a bit of mesquite powder to give the caramel flavour a boost and add some nutrients. I used a mix of two thirds wholemeal to one third plain flour which worked very well.
Other Chocolate Traybake Recipes You Might Like
- Chocolate courgette squares via Tin and Thyme
- Chocolate raisin ale cake via Tin and Thyme
- Coconut chocolate bars via Tin and Thyme
- Dark and white chocolate squares via Tin and Thyme
- Double Chocolate Malteser Traybake via Jo’s Kitchen
- Vegan chocolate peanut butter bars via Planet Veggie
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these caramel chocolate chip bars, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more caramel recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Caramel Chocolate Chip Bars. PIN IT.
Caramel Chocolate Chip Bars – The Recipe
Caramel Chocolate Chip Bars
- 150 g unsalted butter
- 200 g light muscovado sugar
- 2 large eggs (I used duck eggs)
- 1 tsp vanilla extract (I used homemade)
- 180 g flour ( I used 120g wholemeal, 60g plain)
- 1 scant tsp baking powder
- 1 heaped tsp mesquite powder (optional)
- 1 pinch rock salt
- 3 tbsp buttermilk or soured milk (I used kefir)
- 50 g dark chocolate chips
- 100 g toffees
- 40 ml double cream
- Put the toffees and cream into a small pan over a gentle heat and leave to melt whilst getting on with the rest – an occasional stir is all that is needed. Remove as soon as you have a caramel sauce.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs, one by one.
- Beat in the vanilla extract.
- Sift in the dry ingredients and stir until just incorporated.
- Add the milk and stir in gently followed by the chocolate chips.
- Scrape the mixture into an 20cm (8″) sq. silicone mould or lined cake tin and spread evenly.
- Pour the caramel over the top and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 30 minutes or until an inserted skewer comes out almost clean.
- Leave to cool, then cut into 12 rectangular bars.