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Salted caramel no-bake dessert bars with a chilled crumb base and chocolate ganache topping.

Salted Caramel No-Bake Dessert Bars with a Chilled Base

These salted caramel no-bake dessert bars combine a compact chilled graham cracker base, chewy stovetop caramel, and soft-set chocolate ganache. Careful caramel concentration and staged chilling produce clean portions without baking the assembled bars.
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Prep Time 35 minutes
Cook Time 15 minutes
Cooling 4 hours 20 minutes
Total Time 5 hours 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g fine graham cracker or digestive biscuit crumbs About 2 1/2 cups; process to a uniform, sand-like texture.
  • 30 g light brown sugar About 2 packed tablespoons; for the chilled crumb base.
  • 115 g unsalted butter for the base Melted and cooled until warm, about 1/2 cup.
  • 397 g sweetened condensed milk One standard 14-ounce can; do not use evaporated milk.
  • 170 g dark brown sugar About 3/4 packed cup; break up any hard lumps.
  • 115 g unsalted butter for the caramel Cut into small pieces, about 1/2 cup.
  • 60 g light corn syrup About 3 tablespoons; measure directly into the saucepan.
  • 3 g fine sea salt About 1/2 teaspoon; for the caramel.
  • 1 tsp pure vanilla extract Stir in after the caramel leaves the heat.
  • 200 g semisweet chocolate 55 to 65 percent cacao, finely chopped.
  • 120 g heavy cream About 1/2 cup; use cream with at least 35 percent milk fat.
  • 15 g unsalted butter for the ganache About 1 tablespoon, softened and cut into small pieces.
  • 2 g flaky sea salt About 1/2 teaspoon, or enough for a light, even finish.

Equipment

  • 9-inch square metal pan
  • Parchment paper
  • Digital kitchen scale
  • Food processor or rolling pin
  • Medium mixing bowl
  • Flat-bottomed measuring cup or tamper
  • Heavy-bottomed 3-quart saucepan
  • Heatproof silicone spatula
  • Digital instant-read or candy thermometer
  • Small saucepan
  • Heatproof bowl
  • Offset spatula
  • Large sharp chef’s knife

Method
 

  1. Lightly grease a 9-inch square metal pan, then line it with two crossed parchment strips, leaving enough overhang to lift the finished slab. Combine the fine cracker crumbs and light brown sugar in a medium bowl. Pour in the melted base butter and stir until every crumb looks evenly moistened and clumps when squeezed. Transfer the mixture to the pan and compress it firmly into a level layer with a flat-bottomed measuring cup, paying particular attention to the corners and edges.
  2. Refrigerate the prepared base for 20 minutes while organizing the caramel ingredients. The butter needs to resolidify so the crumbs do not shift when the hot caramel is added. At the end of chilling, the surface should look matte and feel firm under light fingertip pressure, with no loose crumbs moving around the edges. Keep the lined pan in the refrigerator until the caramel is completely cooked and ready to pour.
  3. Combine the sweetened condensed milk, dark brown sugar, caramel butter, corn syrup, and fine sea salt in a heavy 3-quart saucepan. Cook over medium-low heat, stirring continuously with a heatproof spatula and scraping the bottom and corners to prevent scorching. Once the mixture reaches a steady boil, continue cooking for 7 to 10 minutes, until it reaches 225 to 228°F. The caramel should be glossy, noticeably thick, and leave a brief trail when stirred. Remove it from the heat and carefully mix in the vanilla.
  4. Remove the cold base from the refrigerator and immediately pour the hot caramel over it, keeping your hands clear of the steam and molten sugar. Spread the caramel into an even layer with an offset spatula, working promptly before it thickens. Let the pan stand at room temperature for 15 minutes so the strongest heat dissipates, then refrigerate uncovered for 2 hours. The center should feel cool, firm, and only slightly yielding before the chocolate layer is added.
  5. Place the finely chopped semisweet chocolate in a dry heatproof bowl. Heat the heavy cream in a small saucepan over medium-low heat until steaming and bubbling gently around the edge, but do not boil it vigorously. Pour the cream over the chocolate and leave it undisturbed for 2 minutes. Stir slowly from the center until glossy, then mix in the softened ganache butter. Spread over the cold caramel, sprinkle with flaky salt, and refrigerate for 2 hours, until the surface is firm and no longer tacky.
  6. Run a thin knife along any unlined edges, then use the parchment overhang to lift the chilled slab onto a cutting board. Warm a large chef’s knife under hot water, wipe it completely dry, and make four straight cuts in each direction to create 16 bars. Clean and rewarm the knife between cuts so caramel does not drag through the ganache. Let the portions stand at room temperature for 10 to 15 minutes before serving, when the caramel will be chewy and the chocolate softly creamy.

Notes

  • Weigh the crumbs instead of counting crackers. Different brands and breakage patterns change volume, but the butter ratio depends on the actual crumb weight.
  • Keep the caramel heat moderate and scrape the saucepan continuously. Flecks of dark brown on the spatula indicate scorching, not desirable caramelization, and they will taste bitter in the chilled layer.
  • Position the thermometer tip in the center of the caramel without touching the pan. Contact with the metal can give a misleadingly high reading and cause an undercooked, loose set.
  • Do not pour ganache over caramel that still feels warm. Residual heat can soften the ganache and blur the boundary between the layers.
  • For sharp portions, cut the slab directly from the refrigerator with a hot, dry knife. Temper the individual bars afterward rather than softening the whole slab before cutting.