Description
These Chewy Nutty Squirrel Bars feature a rich chocolate crust topped with a luscious caramel layer and a crunchy nutty caramel topping. Perfectly sweet and chewy, these bars combine buttery crust, gooey caramel, and toasted nuts for a delightful treat that’s easy to make and sure to satisfy any sweet tooth.
Ingredients
Scale
Crust
- 1 cup powdered sugar
- 1 ¾ sticks unsalted butter, softened (divided from 2 sticks)
- 1 ¼ cups all-purpose flour
- ⅓ cup cocoa powder
Caramel Layer
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Nut Topping
- 1 cup caramel baking chips
- 4 tablespoons heavy cream
- ½ cup chopped almonds, pecans, or walnuts
- 1 teaspoon salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Make the Crust: In a large bowl, beat together 1 cup powdered sugar and 1 ¾ sticks of softened butter until fluffy and well combined, creating a rich base for the bars.
- Add Dry Ingredients: Gradually mix in ⅓ cup cocoa powder and 1 ¼ cups all-purpose flour until a thick, chocolatey dough forms that holds together well.
- Press the Dough: Evenly press the dough into the bottom of the prepared baking dish, creating an even and firm foundation for the caramel.
- Bake the Crust: Bake the crust for 15 minutes or until it is set and slightly firm to touch. This forms a sturdy layer that will hold the toppings.
- Prepare the Caramel Layer: In a medium saucepan over low heat, melt the reserved 2 tablespoons of butter with the entire can of sweetened condensed milk, stirring constantly to prevent burning. Remove from heat once well combined and stir in 2 teaspoons vanilla extract for flavor.
- Pour Caramel over Crust: Immediately pour the warm caramel sauce evenly over the baked crust and spread it out smoothly with a spatula or spoon.
- Bake Again: Return the baking dish to the oven and bake for an additional 8-10 minutes, until the caramel layer is golden brown and bubbly, indicating it’s cooked through and slightly caramelized.
- Toast Nuts: While the bars are baking, toast ½ cup of your choice of chopped almonds, pecans, or walnuts in a dry skillet over medium heat. Stir frequently until the nuts become fragrant, then set aside to cool slightly before chopping roughly to add texture.
- Melt Caramel Chips: In a microwave-safe bowl, combine 1 cup caramel baking chips with 4 tablespoons heavy cream. Heat in 30-second intervals, stirring in between until the mixture is smooth and fully melted.
- Mix Nutty Caramel Topping: Fold the toasted nuts and 1 teaspoon salt into the melted caramel mixture, ensuring nuts are evenly coated and salted for enhanced flavor.
- Spread Nut Topping: Evenly spread the nutty caramel mixture over the baked caramel layer, covering the entire surface for a crunchy, sweet topping.
- Cool and Cut: Allow the bars to cool completely in the pan at room temperature. Once cooled, lift out the bars using the parchment paper and cut into 24 square pieces for serving.
Notes
- Use parchment paper to line the pan for easy removal and cleaner cuts.
- You can substitute nuts based on preference or dietary needs—pecans and walnuts both work well.
- Ensure toasting nuts is done carefully to avoid burning and bring out maximum flavor.
- The caramel chips can be substituted with caramel sauce if preferred, but the texture may differ slightly.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For an extra touch, sprinkle a pinch of flaky sea salt on top before cooling for a salted caramel effect.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
