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Barres au caramel salé fondant

Fudge Salted Caramel Bars

These salted caramel and fudge bars are crunchy, creamy and chewy

And the best part is that they are so easy to make!

Fudge Salted Caramel Bars

Remember how I showed you how to make easy salted caramel sauce ? Well, today we're going to put that sauce to good use! Because we're going to make salted caramel bars.

This recipe calls for 3/4 cup of salted caramel sauce, and while you could probably use a store-bought variety, I really hope you'll try making my homemade version . You only need a few ingredients to make homemade caramel sauce, and it's a million times tastier than store-bought varieties. Plus, it's super fun to do. Winner, winner, and winner!

But let's skip the caramel, because these Fudge Salted Caramel Bars have so much more to offer. Let's start with the base of these bars, which is a very simple shortbread crust. I love this crust because it's perfectly buttery, just a little crumbly, and not too sweet. On top of the crust is a decadent layer of chocolate fudge! !! And then, to top it all off, these bars are covered in a gooey caramel sauce and a generous dusting of crunchy pecans.


Tips and tricks for a successful recipe:

The shortcrust pastry will be a little crumbly, but don't worry, that's completely normal. Here's what you need to do: Pour the batter into the prepared pan and press it down to form an even layer. I like to wrap my hand in a piece of cling film to make this step easier, but it's completely optional . You can press the dough with the bottom of a measuring cup or with your bare hands.

Be careful not to overcook the shortbread layer. I recommend starting to check for doneness around 13 minutes , as all ovens work a little differently.

If you don't have a microwave, or prefer not to use one, the fondant layer can be made in a double broiler.

Be patient when melting the chocolate. Doing it slowly and over low heat will prevent the chocolate from burning or becoming grainy from overcooking.

I recommend using high quality chocolate for this recipe. I used 70% chocolate , but you can use any brand you know and trust. Just be careful not to use chocolate chips, which are inferior in flavor and texture to a recipe like this.

Once you cut the bars, the caramel will run a little, but not much. In fact, it makes each individual bar look really pretty ! I recommend cutting the bars very small and serving them with plenty of napkins.

For garnish, squeeze a whole pecan over each cut bar. It's totally optional! You can also dip half of each pecan in a bit of chocolate before filling the bars, for an even more dramatic effect.

These salted caramel and fudge bars will need to harden for about 2 hours in the fridge, so be sure to allow plenty of time 😉 Also, if you're keeping them in the fridge for longer, you can let them rest at room temperature for about 20 minutes before cutting.
These salted caramel and fudge bars are crunchy, creamy and chewy! And the best part is that they are so easy to make .


Ingredients ( 20x20 mould)

For the shortbread crust:

  • 1/2 cup unsalted butter, at room temperature

  • 1/2 teaspoon vanilla extract

  • 1/4 cup icing sugar

  • 1/4 tsp salt

  • 1 cup all-purpose flour

For the caramel topping:

  • 16 ounces semi-sweet chocolate, finely chopped

  • (1) 14 ounce can sweetened condensed milk

  • 2 tbsp and 1/2 tbsp unsalted butter, cut into small pieces

  • 1 teaspoon pure vanilla extract

  • 1/2 cup salted caramel sauce

  • 1/2 cup toasted pecans, coarsely chopped

  • 1 teaspoon flaked sea salt



For the shortbread base:
  1. Preheat the oven to 180 degrees (C). Line a 20x20cm tin with parchment paper, overlapping two sides. Spray parchment paper, and any exposed part of pan, with nonstick cooking spray; put aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, beat the butter, vanilla extract, icing sugar and salt until smooth. until the mixture is light and fluffy , ie for 2 to 3 minutes. Gradually add flour, mixing until combined. The mixture will be a bit crumbly.

  3. Pour the mixture into the prepared pan and spread (or press firmly, if necessary) into an even layer. Bake for 14 to 15 minutes, or until the pastry is lightly browned. Let cool while you prepare the caramel filling.

For the fudge topping:
  1. In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on Low in 30-second increments, stirring between each slice, until chocolate is completely melted; stir the mixture to make it smooth. Add the vanilla extract . Spread the mixture over the shortbread, smoothing it with a spatula to obtain an even layer. Pour the salted caramel over the chocolate mixture, then sprinkle the toasted pecans. Refrigerate until cake is firm, about 2 hours. Cut into small squares and serve.

To reserve and transport your fondant salted caramel bars.

Choose an insulated lunch box, or use an ice pack to keep the lunch box cool. If you are looking for insulated lunch boxes, do not hesitate to discover our insulated lunch box .

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Also discover our collection of insulated bags


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