STEP 1: PREPARE THE CRUST

Start by preheating your oven to 350°F (175°C). Then, grease an 8×8-inch baking pan with cooking spray or line it with parchment paper for easy removal.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until the crumbs are fully coated in butter and the mixture sticks together. Press the mixture into the bottom of the prepared baking pan, using the back of a spoon to firmly pack it down into an even layer.

Bake the crust in the preheated oven for 10 minutes, until it’s lightly golden brown. Remove it from the oven and set it aside to cool slightly while you prepare the caramel layer.

STEP 2: MAKE THE CARAMEL FILLING

In a medium saucepan, melt 1/2 cup butter over medium heat. Once the butter is melted, stir in the brown sugar and bring the mixture to a simmer. Let it simmer for 2-3 minutes, stirring constantly to prevent burning.

Slowly add the heavy cream, stirring constantly as the mixture bubbles up. Continue to cook for another 2 minutes to ensure the caramel thickens. Remove the pan from the heat and stir in the vanilla extract and a pinch of salt.

Once the caramel is ready, pour it evenly over the baked graham cracker crust. Use a spatula to smooth it out and make sure it covers the entire surface. Let the caramel cool to room temperature for about 15-20 minutes.

STEP 3: MAKE THE CHOCOLATE TOPPING

While the caramel is cooling, melt the semi-sweet chocolate chips and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate to prevent it from seizing.

Once the chocolate is melted, pour it evenly over the cooled caramel layer. Use a spatula to spread it out in a smooth, even layer. If you like, you can sprinkle a little sea salt on top of the chocolate to add a touch of savory contrast to the sweet layers.

STEP 4: CHILL AND SET

Place the baking pan in the refrigerator and let the bars chill for at least 30-45 minutes, or until the chocolate is firm and the caramel has set. The bars will be easier to cut once they’re fully chilled.

Once they’ve set, remove the pan from the fridge and lift the bars out using the parchment paper (if you used it). Cut into squares or rectangles of your desired size.

STEP 5: SERVE AND ENJOY!

Serve your caramel chocolate bars cold or at room temperature. They make a fantastic addition to any dessert spread and are sure to be a crowd favorite. Store any leftovers in an airtight container in the fridge for up to 1 week, or freeze for longer storage.