Caramel Chai Bars
Indulge in the rich, aromatic layers of these irresistible Caramel Chai Bars, where the warmth of chai spices meets the decadence of caramel and chocolate. Featuring a buttery shortbread base infused with cinnamon, cardamom, and ginger, these bars are topped with a luscious homemade caramel layer and finished with a glossy dark chocolate coating. Perfect for fall gatherings or a cozy tea-time treat, they combine comforting chai-inspired flavors with a satisfying balance of textures. Easy to prepare with just a few pantry staples, these no-fuss dessert bars are ideal for impressing guests or enjoying as an everyday indulgence. Don’t forget to refrigerate for clean, mess-free slicing and serve chilled for the ultimate flavor experience!
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Ingredients
- 240 grams All-purpose flour
- 170 grams Unsalted butter, softened
- 60 grams Powdered sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Ground ginger
- 400 grams Sweetened condensed milk
- 100 grams Brown sugar
- 2 tablespoons Honey
- 60 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 200 grams Dark chocolate (70% cocoa), chopped
- 1 tablespoon Coconut oil
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving extra overhang for easier removal.
Step 2
Make the shortbread base: In a medium bowl, combine the all-purpose flour, softened butter, powdered sugar, cinnamon, cardamom, and ginger. Mix until a crumbly dough forms.
Step 3
Press the dough evenly into the bottom of the prepared pan. Use the back of a spoon or your hands to smooth it out.
Step 4
Bake the shortbread base in the preheated oven for 15-18 minutes, or until lightly golden. Set aside to cool completely.
Step 5
Prepare the caramel layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, honey, and heavy cream. Stir constantly until the mixture comes to a boil.
Step 6
Lower the heat to medium-low and continue stirring for 8-10 minutes, or until the caramel thickens and takes on a deep golden color. Stir in the vanilla extract and remove from heat.
Step 7
Pour the caramel layer evenly over the cooled shortbread base, spreading it into an even layer. Let it cool slightly, then transfer to the fridge for 1 hour to set.
Step 8
Make the chocolate topping: In a heatproof bowl, melt the chopped dark chocolate and coconut oil together over a double boiler or in the microwave in 20-second intervals, stirring between each interval until smooth.
Step 9
Pour the melted chocolate over the chilled caramel layer, spreading it evenly with an offset spatula. Tap the pan gently on the counter to release any air bubbles.
Step 10
Refrigerate the bars for another 30 minutes, or until the chocolate is fully set.
Step 11
Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares or rectangles using a sharp knife, wiping the blade clean between cuts for clean edges.
Step 12
Serve immediately or store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
| Serving size | (1295.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5668.5 |
| Total Fat 294.3g | 0% |
| Saturated Fat 182.2g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 567.1mg | 0% |
| Sodium 628.9mg | 0% |
| Total Carbohydrate 689.9g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 457.1g | |
| Protein 74.0g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1471.8mg | 0% |
| Iron 37.3mg | 0% |
| Potassium 3409.2mg | 0% |
Source of Calories