Finding Thyme to Cook

Thyme is of the Essence

Chocolate-Glazed Caramel Bars

Chocolate-Glazed Caramel Bars



I acquired this recipe over 25 years ago from the the wife of my husband’s boss at the time.  She held cooking classes in her home (“Cuisine with a Flair”) long before the popularity of shows like Barefoot Contessa and Top Chef.  I often had the opportunity to sit in on a class, even though her techniques were way beyond my skills, which amounted to being able to turn on an oven.  Who knew that Hershey wasn’t the only chocolate company or that you could melt it in a bowl over simmering water?  Of course, I had to learn a few tips the hard way — there IS a difference between unsweetened and bittersweet chocolate and an oven mitt IS essential when removing the bowl of melting chocolate from the simmering water.

I was inspired after recently finding a stack of the recipes from her classes.  I could now I truly appreciate (and understand) her lessons and have the confidence to do justice to some of her recipes.   These chocolate caramel bars are insanely rich and satisfying if you are in the mood to be decadent.  I believe they are actually better the day after you make them.


  • 1 cup butter softened
  • 1/2 cup sugar
  • 2 cups sifted flour
  • 1/2 teaspoon salt
  • 1 1/2 cups quick oats
  • 1/2 teaspoon vanilla


  • 1 cup butter
  • 2 cans sweetened condensed milk
  • 1 1/2 cups brown sugar
  • 4 tablespoons light karo syrup
  • 1/2 teaspoon vanilla


  • 4 ounces bittersweet chocolate
  • 4 ounces semi-sweet chocolate


Preheat oven to 375 degrees

Cream butter and sugar.  Add flour, salt and oats, mixing until combined.  Add vanilla and mix briefly. Press into a greased 9×13 inch baking pan.


Bake for 17 minutes or until golden brown.  Set aside to cool.



Melt butter in heavy saucepan.  Add sweetened condensed milk brown sugar, light karo syrup and vanilla, stirring until thoroughly combined.

Heat over medium-high flame.   Once a boil is reached, boil 7 minutes, stirring constantly.


Pour over cooled crust.  Cool thoroughly before adding glaze.



Coarsely chop chocolate.


Melt in a heat resistant bowl over simmering water until smooth.


Pour over caramel.


Spread evenly.


Refrigerate until firm, but not hard, about two hours.

Cut into squares.  Wipe knife clean after each cut.


chocolate caramelbars 21



 Makes 24 bars

Store in an airtight container.

Best enjoyed at room temperature.



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6 thoughts on “Chocolate-Glazed Caramel Bars

  1. woods4 on said:

    oh my goodness – these look incredible! mmm i want some right now

  2. Chrystal on said:

    More! More! 🙂

  3. Yes, more! more! Your cooking and baked goods are amazing!

  4. Pingback: Chocolate Glazed Caramel Bars « Feed This Hunger

    • Finding Thyme to Cook on said:

      I know what you mean – these bars are extremely easy to make and if you follow the recipe, they are pretty much foolproof. Glad you made them and enjoyed them. Thanks. Cindi

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