Description
Chocolate Caramel Delight is a rich and indulgent layered dessert featuring a crunchy graham cracker crust, a luscious homemade caramel layer, and a smooth melted chocolate topping. This no-bake treat is chilled to perfection, offering an irresistible combination of sweet, salty, and creamy textures in every bite.
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
- A pinch of sea salt
- Chopped nuts (like pecans or walnuts), optional
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 a firm crust. Place the pan in the refrigerator to chill while you prepare the caramel layer.
- Make the Caramel Layer: In a medium saucepan over medium heat, gradually heat the granulated sugar, stirring constantly. Continue until the sugar melts completely and takes on a golden amber color, about 5-7 minutes – watch closely to avoid burning. Once melted, stir in the butter until fully incorporated. Slowly pour in the heavy cream while stirring continuously; the mixture will bubble up. Continue stirring until smooth. Remove from heat, then stir in the vanilla extract and salt. Allow the caramel to cool for 10-15 minutes before pouring it over the chilled graham cracker crust. Return the pan to the refrigerator and chill for at least 30 minutes until the caramel is set.
- Make the Chocolate Layer: In a small saucepan, heat the heavy cream over low heat until it just starts to simmer. Remove from heat immediately and add the semi-sweet chocolate chips and butter. Stir gently and continuously until all chocolate is melted and the mixture is smooth and glossy.
- Assemble the Layers: Pour the melted chocolate mixture evenly over the set caramel layer. Use a spatula to gently spread and smooth the chocolate surface. Let the dessert cool to room temperature, then refrigerate for at least 2 hours, or until the chocolate topping is fully set and firm.
- Serve and Garnish: Once fully set, remove the dessert from the refrigerator. Cut into 16 equal squares. Optionally, garnish each square with a light sprinkle of sea salt and chopped nuts such as pecans or walnuts for added texture and flavor. Serve chilled for best results.
Notes
- Be patient when heating the sugar to make the caramel; stirring constantly prevents burning and ensures smooth caramel.
- Use an 8×8-inch pan for proper thickness and layering.
- The dessert needs sufficient chilling time for the layers to fully set; do not rush.
- Chopped nuts are optional but add lovely crunch and complement the flavors beautifully.
- Store leftovers covered in the refrigerator for up to 5 days.
