Marbled caramel chocolate bars

Adapted from Cookies: Over 300 Step-by-Step Recipes for Home Baking.

THESE ARE SOOOOOO GOOD! Very, very rich! These were a huge hit on Easter, at my parents’ house.


The Base

  • 2 1/4 cups flour
  • 1/2 cups superfine sugar
  • 3/4 unsalted butter, softened

The Filling

  • 7 tablespoons unsalted butter, diced
  • 1/2 cup light brown sugar
  • Two 14-ounce cans sweetened condensed milk

The Topping

  • 3 1/2 ounces semisweet chocolate (I used a bit more)
  • 3 1/2 ounces milk chocolate (I used a bit more)
  • 2 ounces white chocolate (I used a bit more)


>>Preheat the oven to 350 degrees F

1) Put the flour and superfine sugar in a bowl and rub in the butter until the mixture is crumbly, like breadcrumbs. Continue to squeeze the dough with your hands until it forms a dough.

2) Put the dough into the bottom of a lightly greased 13×9″ pan. Press it out evenly with your hand so it covers the bottom. Use the bottom of a spoon to smooth it out.

3) Prick the dough all over with a fork.

4) Bake for about 20 minutes or until firm and a very light brown color. Leave it aside until it’s completely cool.

5) For the filling, place the butter, brown sugar, and condensed milk in a pan, stirring over medium heat until the sugar and butter have dissolved.

6) Stir the mixture constantly, bring to a boil.

7) Reduce the heat and simmer, while constantly stirring, for 5-10 minutes, or until the mixture has thickened. Don’t let it burn!

8) Pour the hot filling over the now cool base. Spread it out evenly. Allow to cool, then refrigerate until it’s cold.

9) For the topping, melt each type of chocolate separately. You will make alternating 1 1/2 - 2″ wide stripes of milk and semisweet chocolate, and will then add spoonfuls of white chocolate on top. Using a skewer, you will swirl the white chocolate, forming a marbled effect.*

10) After the chocolate completely hardens, cut into thin bars. I prefer to refrigerate these (I like the way they taste when cool), but you don’t have to.

*This was challenging because the base and middle layers are so cold that the chocolate hardens very quickly. I’d recommend making part of a strip, then adding the white chocolate and creating the marbled effect, then finishing the strip, adding more white chocolate, etc. This will enable you to create the marbled effect as you go (and the chocolate is still melted), rather than after the stripes are hardened.

1 Response to “Marbled caramel chocolate bars”

  1. Mom Says:

    These are the best!!! Thanks for the recipe - although it’s dangerous to have these in the house (weight-wise).