For a delicious and decadent dessert, make these No Bake Chocolate Bars with Caramel! They're rich, chewy, and loaded with layers of nutty caramel and smooth dark chocolate.
Thanks to simple ingredients like almond flour and maple syrup, this easy treat feels indulgent while keeping things wholesome. Best of all, there's no oven needed, and these bars store beautiful in the fridge or freezer for a make-ahead dessert or sweet snack!
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🩵 About This Recipe
Looking for a simple and delicious treat that won't even require you turning on your oven? These chocolate caramel bars are a decadent dessert or snack that come together with just a few steps!
Featuring an amazing almond flour crust, gooey caramel, and rich chocolate, these no-bake bars are an immediate crowd favorite. Great for special events or gatherings, everybody will rave about these no bake caramel bars!
And for even more amazing treats, try my No Bake Cookie Dough Bars or these Banana Pudding Cheesecake Bars!
🧂 Gather Your Ingredients
- almond flour - helps create a delicious crust with a slightly nutty almond flavor.
- coconut oil
- maple syrup - a natural sweetener that helps form the caramel.
- vanilla extract - for a bit of sweet warmth.
- salt - helps balance the sweet and indulgent flavors.
- almond butter
- dark chocolate chips - for making the decadent chocolate layer.
🔪 Let's Make Chocolate Bars with Caramel!
(Or click here to jump right to the recipe card with measurements!)
Make Crust
Combine the almond flour with coconut oil, maple syrup, vanilla, and salt.
Prepare Dish
Press the crust into a parchment paper lined pan and refrigerate for an hour or so.
Pour Caramel
Mix together almond butter, maple syrup, coconut oil, and salt. Pour over the crust and refrigerate for 30 minutes or until set.
Add Chocolate
Carefully melt chocolate chips by microwaving in 20-minute intervals and mixing in between. Pour over the caramel.
Set
Place the bars in the fridge and set for at least an hour, then slice and serve!
💡 Expert Tips and Tricks
- Be sure to press down each layer firmly so everything holds together when it sets. Some wax paper can be helpful for pressing down evenly and reducing any sticking.
- If you want those defined, separate layers, be sure to chill each layer properly.
- You can use a double boiler if you want to melt the chocolate without risk of burning. Otherwise, microwave in short bursts and mix well in between.
- Cut the bars right from the fridge for cleaner cuts.
❔ FAQs
This can happen if you haven't melted the chocolate properly, or if there's too much moisture in the mixture or even in your kitchen. If you live in a humid area, it can cause difficulties with the bars setting, so you may need to refrigerate them for longer.
If you don't have the proper ratio of fat to the dry ingredients, this can cause the crust to either crumble or be too moist. If you feel the crust is too crumbly, add a bit more almond flour.
To get nice clean cuts, use a sharp and clean knife. Running it under some hot water can help melt the chocolate slightly as you slice, which will cause cleaner slices. Be sure to wipe or rinse the knife between each cut as well!
📝 Substitutions and Variations
- Peanut butter can be used instead of almond butter if you want a more classic candy bar flavor.
- Make this recipe dairy-free by using chocolate chips without dairy.
- Some chopped nuts like walnuts or hazelnuts can be layered in between the caramel and chocolate for a bit of crunch.
- For a richer flavor, mix a bit of espresso powder into the chocolate.
- Top with some shredded coconut or crushed pretzels for some additional flavor and texture.
Kristin's Kitchen Tip
Use a piece of parchment paper larger than the pan to make it easier to lift the bars up and out once they're set!
🥡 Storage
These no bake caramel bars should be stored in an airtight container in the fridge for up to a week. You can also freeze chocolate caramel bars for 2 months or so. Be sure to fully thaw before serving!
Keep It Handy
Don't have time for this chocolate bars with caramel recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Garnish with a drizzle of additional chocolate or some coconut flakes or flaky salt for added presentation. I recommend serving these cold to help prevent the chocolate layer from getting melty.
😋 More No Bake Dessert Recipes You'll Love
- No Bake Mango Cheesecake - Fruity and tangy, this amazing mango cheesecake requires no baking to make!
- 3 Ingredient No Bake Cookies - Great to customize for various holidays, this dessert only requires 3 ingredients and results in a fun treat with cute presentation.
- Peanut Butter Oatmeal Balls - Amazing for breakfast or a light dessert, these oatmeal balls are packed with chocolate and peanut butter flavor!
- No Bake Eclair Cake - This amazing dessert from Sugar Spun Run is a multi-layered cake with a chocolate topping and rich, creamy filling!
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Chocolate Caramel Bars
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📋 Recipe Card
No Bake Chocolate Bars with Caramel
Ingredients
Base Layer
- 1 ½ cups almond flour
- 2 tablespoons coconut oil , melted
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Caramel Layer
- ½ cup creamy almond butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil , melted
- ¼ teaspoon salt
Chocolate Layer
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
- Flaky sea salt for topping (optional)
Instructions
- Line an 8x8-inch (20x20 cm) pan with parchment paper.
- In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until a soft dough forms.1 ½ cups almond flour, 2 tablespoons coconut oil, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Press mixture evenly into the bottom of the prepared pan. Chill for 20 minutes until firm.
- In a separate bowl, stir together almond butter, maple syrup, melted coconut oil, and salt until smooth. Spread caramel layer evenly over the chilled base. Refrigerate for 30-40 minutes until set.½ cup creamy almond butter, 3 tablespoons maple syrup, 2 tablespoons coconut oil, ¼ teaspoon salt
- Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each, until smooth. Pour melted chocolate over the caramel layer and spread evenly. Sprinkle with flaky salt if using.1 cup dark chocolate chips, 1 teaspoon coconut oil, Flaky sea salt for topping
- Refrigerate for at least 1 hour until fully set. Slice into bars or squares using a sharp knife.
Notes
Prep Tips:
- Line the pan with parchment paper and leave a little overhang to make lifting the bars out easier.
- Press the base layer down firmly so the bars hold together well after slicing.
- Chill each layer fully before adding the next for cleaner, more defined layers.
- Melt the chocolate slowly in short microwave intervals to prevent scorching or seizing.
- For the cleanest slices, cut the bars straight from the refrigerator using a sharp knife.
Variations:
- Swap the almond butter for peanut butter for a more classic candy-bar flavor.
- Use dairy-free chocolate chips to keep the recipe completely dairy-free.
- Add chopped nuts between the caramel and chocolate layers for crunch.
- Stir a little espresso powder into the chocolate.
- Top with shredded coconut or crushed pretzels.
Serving Suggestions:
- Serve chilled for the best texture and clean layers.
- Garnish with a drizzle of melted chocolate and a sprinkle of crushed nuts for a fancy presentation.
- Great as a make-ahead dessert or afternoon treat.
Storage:
Store in an airtight container in the refrigerator for up to 1 week.Freeze for up to 2 months. Thaw slightly before serving if desired.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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