Description
Chocolate Caramel Delight is a decadent layered dessert featuring a buttery graham cracker crust, a rich homemade caramel layer, and a smooth semi-sweet chocolate topping. This no-bake treat combines sweet, salty, and nutty flavors for an irresistible indulgence perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Caramel Layer
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Layer
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
Garnish (Optional)
- A pinch of sea salt
- Chopped nuts (like pecans or walnuts)
Instructions
- Prepare the Base: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the mixture resembles wet sand. Press the mixture evenly into the bottom of an 8×8-inch square baking pan to form the crust. Refrigerate while preparing the caramel layer.
- Make the Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color, approximately 5-7 minutes. Avoid burning. Add the butter and stir until fully combined. Slowly pour in the heavy cream while stirring—expect bubbling. Stir until smooth, then remove from heat. Add vanilla extract and salt, and mix well. Let the caramel cool 10-15 minutes, then pour it over the chilled crust. Refrigerate at least 30 minutes until caramel sets.
- Make the Chocolate Layer: Heat the heavy cream in a small saucepan over low heat until it begins to simmer. Remove from heat and add chocolate chips and butter. Stir until the chocolate melts completely and the mixture is smooth.
- Assemble the Layers: Pour the melted chocolate mixture evenly over the set caramel layer. Gently spread with a spatula to create a smooth top layer. Allow to cool to room temperature, then refrigerate for a minimum of 2 hours until the chocolate fully sets.
- Serve and Garnish: Once fully set, remove the dessert from the refrigerator and cut into 16 squares. Garnish with a sprinkle of sea salt and chopped nuts if desired. Serve chilled for best flavor and texture.
Notes
- Be cautious when melting sugar for caramel to prevent burning; use moderate heat and constant stirring.
- Allow the caramel to cool slightly before layering to avoid melting the crust.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
- For added texture, nuts can be mixed into the caramel layer or sprinkled on top.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
