Extra Salted Caramel Bites (Print Version)
# Ingredients:
→ Caramel Layer
01 -
1 cup granulated sugar
02 -
1/2 cup unsalted butter, room temperature
03 -
1/2 cup heavy cream
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon sea salt, plus more for sprinkling
→ Graham Cracker Base
06 -
1 1/2 cups graham cracker crumbs
07 -
1/2 cup unsalted butter, melted
→ Chocolate Topping
08 -
1 cup semi-sweet chocolate chips
09 -
1 tablespoon coconut oil
# Instructions:
01 -
In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly with a whisk until it turns into a smooth, amber-colored liquid. Add the 1/2 cup of unsalted butter, whisking until fully combined. Slowly pour in the heavy cream while continuing to whisk until the mixture is smooth and creamy. Stir in the vanilla extract and 1/2 teaspoon of sea salt. Remove from heat and let cool slightly.
02 -
In a microwave-safe bowl, melt the 1/2 cup of unsalted butter. Combine the melted butter with the graham cracker crumbs, stirring until evenly mixed. Line a baking sheet with parchment paper and press the graham cracker mixture into an even layer.
03 -
Pour the slightly cooled caramel over the graham cracker base, spreading it out evenly with a spoon.
04 -
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Pour the melted chocolate over the caramel layer, spreading it evenly. Sprinkle a pinch of sea salt over the top.
05 -
Place the baking sheet in the refrigerator and let it chill for at least 2 hours, or until the caramel and chocolate layers are firm. Once firm, remove from the refrigerator and cut into bite-sized squares using a sharp knife.
# Notes:
01 -
Can be stored in an airtight container in the refrigerator for up to 5 days
02 -
Serve chilled or at room temperature
03 -
For cleaner cuts, dip knife in hot water between slices