If you’re in the mood for a 3-layer bar with a bit of nostalgia thrown in, look no further than these chocolate-caramel graham bars. While I love honey graham crackers, I’m not so keen on the preservatives used to keep them fresh, so I decided against the typical graham cracker crust. Instead, my from scratch base layer tastes even better than honey graham crackers (with a cookie bar texture).
Layered with brown sugar caramel and chocolate, I topped these off with sea salt for a little sparkle. And while you may not need 32 of these bars in your kitchen, this recipe doubles easily to fit a 13 x 9-inch baking dish…
Chocolate-Caramel Graham Bars
Adapted from Smitten Kitchen
1 cup plus 2 Tbsp flour
1/4 cup graham flour (or whole wheat flour)
1/2 tsp cinnamon
pinch of cloves
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 Tbsp light brown sugar
2 Tbsp sugar
2 Tbsp dark honey
Brown Sugar Caramel
6 Tbsp unsalted butter, cubed
6 Tbsp light brown sugar
pinch of sea salt
1/4 tsp vanilla extract
2 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, graham flour, cinnamon, cloves, baking soda, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy; beat in honey. Reduce speed to low and beat in flour mixture just until combined. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 18 minutes, until crust is golden. Cool on wire rack for 30 minutes before making brown sugar caramel.
Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over graham layer and spread with an offset spatula. Chill in the refrigerator for 30 minutes.
Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate over caramel layer and spread with an offset spatula into an even layer; sprinkle with sea salt. Chill in the refrigerator for 1 hour. Just before cutting, chill in the freezer for 15 minutes.
Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container in the refrigerator; bring to room temperature before serving.
Yield – 16 squares
Calories – 200 (per square)
Carbs – 22