Chocolate Caramel Nut Bars With A Salted Buttercream Ribbon

Get ready to experience a symphony of textures and tastes with these incredible Chocolate Caramel Nut Bars! We’re talking rich, dark chocolate, gooey caramel, crunchy pecans, and a luscious salted buttercream ribbon that takes these bars to a whole new level of deliciousness. This recipe is perfect for satisfying your sweet tooth, gifting to friends and family, or simply enjoying a moment of pure indulgence. The combination of sweet and salty is absolutely irresistible, and the layers of flavor will keep you coming back for more. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 200 g (7 oz) Dark Chocolate (70% Cocoa), Chopped: Using a high-quality dark chocolate with around 70% cocoa content is crucial for a deep, intense chocolate flavor. The higher the cocoa percentage, the less sweet the chocolate will be, allowing the other flavors to shine. Chopping the chocolate ensures it melts evenly.
• 100 g (3.5 oz) Unsalted Butter, Divided (50 g for Chocolate Melt, 50 g for Buttercream): Unsalted butter is preferred so you can control the overall saltiness of the recipe. We’ll be dividing it – half will be melted with the chocolate for a smooth, glossy ganache, and the other half will be used to create a fluffy buttercream.
• 150 g (3/4 cup) Brown Sugar: Brown sugar adds a lovely molasses-like flavor and a chewy texture to the caramel. Light or dark brown sugar can be used, depending on your preference – dark brown sugar will give a more pronounced molasses flavor.
• 120 ml (1/2 cup) Heavy Cream, Plus 30 ml (2 tbsp) for Buttercream: Heavy cream provides richness and helps create a smooth, velvety caramel. It also adds moisture to the buttercream, making it light and airy. Ensure your heavy cream has a fat content of at least 36%.
• 1 tsp (5 ml) Alcohol‑Free Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding warmth and complexity. Be sure to use alcohol-free vanilla extract if you prefer.
• 1/2 tsp (2.5 ml) Sea Salt, Plus Extra for Garnish: Sea salt balances the sweetness of the chocolate and caramel, creating a delightful sweet and salty contrast. Flaky sea salt is ideal for garnishing, as it provides a satisfying crunch and visual appeal.
• 150 g (5.3 oz) Pecans, Toasted and Coarsely Chopped: Pecans add a wonderful nutty flavor and a satisfying crunch. Toasting the pecans before chopping intensifies their flavor and enhances their texture.
• 80 g (3.5 oz) Unsalted Butter, Softened (for Buttercream): Again, unsalted butter allows for precise salt control. Softening the butter is essential for creating a light and fluffy buttercream. It should be soft enough to easily cream with the powdered sugar but not melted.
• 120 g (1 cup) Powdered Sugar, Sifted: Powdered sugar (also known as confectioners’ sugar) provides sweetness and structure to the buttercream. Sifting it removes any lumps, ensuring a smooth and creamy texture.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• Dark Chocolate: Milk chocolate can be used for a sweeter bar, but the flavor profile will be significantly different.
• Pecans: Walnuts or almonds can be substituted for pecans, though they will alter the flavor.
• Heavy Cream: While not ideal, you could use half-and-half in a pinch, but the caramel won’t be as rich.

Step-by-Step Instructions for Perfect Chocolate Caramel Nut Bars

1. Prepare the Pan: Begin by lining a 20×20 cm (8×8 inch) square baking pan with parchment paper, leaving an overhang on the sides. This overhang will be crucial for easily lifting the finished bars out of the pan. Ensure the parchment paper fits snugly into the corners to prevent any caramel or chocolate from seeping underneath.
2. Make the Caramel: In a medium saucepan, melt 50g of butter over medium heat. Once melted, add the brown sugar and stir continuously until it’s completely dissolved into the butter. This prevents the sugar from burning and ensures a smooth caramel.
3. Simmer the Caramel: Slowly whisk in 120ml of heavy cream into the melted butter and sugar mixture. Bring the mixture to a gentle simmer, stirring constantly for 2 minutes. This simmering process helps the caramel thicken and develop its rich flavor. Remove the saucepan from the heat and stir in the vanilla extract and 1/2 tsp of sea salt. The salt enhances the sweetness of the caramel and provides a delightful contrast. Allow the caramel to cool slightly before using.
4. Melt the Chocolate: Place 200g of chopped dark chocolate and the remaining 50g of butter in a heat-proof bowl. Set the bowl over a pot of simmering water (making sure the bottom of the bowl doesn’t touch the water). Stir continuously until the chocolate and butter are completely melted and smooth. Remove the bowl from the heat.
5. Combine Chocolate and Nuts: Gently fold half of the toasted pecans into the melted chocolate. Be careful not to overmix, as this can make the chocolate seize. Spread the chocolate-nut mixture evenly into the prepared pan, pressing gently to create a level surface.
6. Add the Caramel Layer: Drizzle the slightly cooled caramel over the chocolate layer. Use a spatula to spread the caramel lightly, allowing some of the chocolate to peek through for a visually appealing contrast. Sprinkle the remaining toasted pecans on top of the caramel and press them lightly to adhere.
7. Prepare the Salted Buttercream Ribbon: In a separate bowl, beat 80g of softened butter until it’s light and fluffy. Gradually add 120g of sifted powdered sugar, beating until the mixture is smooth and creamy. Mix in 30ml of heavy cream and a pinch of sea salt until the buttercream is spreadable but still holds its shape.
8. Create the Ribbon: Spread the salted buttercream in a thin, even layer over the top of the bars. Using a spatula, draw a diagonal stripe across the surface of the buttercream, creating a visible ribbon effect. This ribbon will remain distinct when the bars are cut.
9. Set the Bars: Refrigerate the pan for at least 30 minutes, or until the chocolate and buttercream are firm. This allows the layers to set properly, making it easier to cut the bars.
10. Cut and Garnish: Lift the set slab out of the pan using the parchment paper overhang. Cut the slab into equal squares. Drizzle a thin line of the remaining caramel over each piece, sprinkle a pinch of sea salt and a few chopped toasted pecans on top for added flavor and texture.

The Science Behind the Salted Caramel Combination

The magic of chocolate caramel nut bars lies in the interplay of flavors and textures. The bitterness of dark chocolate is beautifully balanced by the sweetness of caramel, while the pecans provide a satisfying crunch. But the addition of salt is what truly elevates this dessert. Salt doesn’t just make sweet things taste sweeter; it suppresses bitterness and enhances other flavors. In this recipe, the salt in the caramel and buttercream cuts through the richness of the chocolate and caramel, creating a more complex and addictive flavor profile. This is a classic example of how a small ingredient can make a huge difference.

Tips for Perfectly Toasted Pecans

Toasting pecans is a crucial step in this recipe, as it brings out their natural oils and enhances their flavor. Here’s how to do it perfectly: Spread the pecans in a single layer on a baking sheet. Bake in a preheated oven at 175°C (350°F) for 8-10 minutes, or until fragrant and lightly browned. Keep a close eye on them, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned. Let them cool completely before chopping and adding them to the recipe.

Choosing the Right Chocolate

The quality of the chocolate significantly impacts the final flavor of these bars. We recommend using a dark chocolate with at least 70% cocoa content. This provides a rich, intense chocolate flavor that complements the sweetness of the caramel. Avoid using chocolate chips, as they often contain stabilizers that can prevent them from melting smoothly. Instead, opt for a high-quality chocolate bar and chop it yourself.

Storing Your Chocolate Caramel Nut Bars

These bars are best enjoyed within 3-5 days. Store them in an airtight container in the refrigerator to maintain their texture and freshness. If you live in a warm climate, you may need to store them in the freezer to prevent the chocolate from melting. Let them thaw slightly before serving.

Frequently Asked Questions

Can I use a different type of nut?

Yes, you can! Walnuts, almonds, or even macadamia nuts would all be delicious substitutes for pecans.

Can I make this recipe gluten-free?

Yes, as long as your chocolate and vanilla extract are gluten-free. Double-check the labels to be sure.

Can I make the caramel ahead of time?

Yes, you can make the caramel up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before using.

These Chocolate Caramel Nut Bars with a Salted Buttercream Ribbon are a decadent treat that’s sure to impress. Don’t forget to save this recipe to Pinterest for later!

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