Go Back
Homemade Ganache Topped Caramel Bars photo

Ganache Topped Caramel Bars

Indulge in these decadent Ganache Topped Caramel Bars! A buttery base topped with gooey caramel and rich chocolate ganache, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 1 ¾ cups flour
  • ¾ cup sugar
  • 2 sticks butter cut into ½ tablespoon-sized cubes
  • 2 egg yolks
For the Caramel:
  • 1 cup sugar
  • 1 cup heavy cream
For the Ganache:
  • 1 cup chocolate for melting
  • 1 tablespoon butter optional for glossy finish

Equipment

  • 9x13-inch Baking Pan
  • Mixing bowls
  • Whisk
  • Double boiler or microwave-safe bowl
  • Spatula

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper for easy removal. In a large mixing bowl, combine the flour and sugar. Then, add the cubes of butter and mix until the mixture resembles coarse crumbs.
  2. Step 2: In a separate bowl, whisk the egg yolks until well combined. Add the egg yolks to the flour and butter mixture. Stir until the dough comes together, ensuring not to overmix. Press the mixture firmly into the prepared baking pan.
  3. Step 3: Bake the crust for about 15-20 minutes or until lightly golden. Once baked, let it cool slightly while you prepare the caramel.
  4. Step 4: In a saucepan over medium heat, combine sugar and a splash of water. Stir gently until the sugar dissolves, then increase the heat and let it boil without stirring until it turns deep amber. Remove from heat, whisk in the butter and heavy cream.
  5. Step 5: Allow the caramel layer to set at room temperature for about 30 minutes.
  6. Step 6: In a double boiler or microwave, melt chocolate until smooth. Stir in a little butter, if desired. Pour the ganache over the set caramel layer.
  7. Step 7: Refrigerate for at least 1 hour to allow the ganache to set. Cut into squares or rectangles before serving.

Notes

  • Ensure your butter is cold for a flakier crust.
  • Do not rush the caramel-making process; patience is key.
  • Use high-quality chocolate for the ganache for the best flavor.