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).

Chocolate-Caramel Graham Bars | Tutti Dolci

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 | Tutti Dolci

Chocolate-Caramel Graham Bars
Graham Crust
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
sea salt

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


  1. Oh! I love a graham cracker crust – especially when it’s homemade! Laura, these bars are gorgeous! Kudos for making your caramel with brown sugar!! 😀

  2. I love your from scratch graham cracker crust! I’m always a bit meh about the normal ones, homemade are much better! I’ve tried these with a shortbread base and they were divine, so I’ll definitely be trying yours out! 🙂

  3. These sure wouldn’t be a hard sell. Who doesn’t like bars, so easy to put one in your purse for that afternoon crash. Happy Tuesday.

  4. Homemade graham cracker crust… yay! I love stuff like this. I’m tired of bringing over stuff like graham crackers from the US. It just seems silly. 😉

    And these bars look delicious! Great combination of flavors.

  5. I’m a total sucker for graham cracker crusted-anything, and the fact that these have a THICK layer of homemade graham cracker crust make them entirely irresistible. The caramel and chocolate helps too. Pinned!

  6. Ooh, yummy – they seem similar to millionaire’s shortbread (which is sooooo good, but sooooo unhealthy). I’ve never seen them made with cinnamon before though – guess it must add a nice warmth to the crust!

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