Stuff me with caramel 🤤

Ingredients

• 1 cup Granulated Sugar (white granulated sugar)
• 6 tablespoons Unsalted Butter (cut into small pieces, room temperature)
• 0.5 cup Heavy Cream (35% milkfat, chilled)
• 12 oz Semi‑Sweet Chocolate Chips (or chopped chocolate bar, melt for coating)

Instructions

1. Make the Caramel Filling

   In a medium saucepan over medium heat, add the cup of granulated sugar. Stir constantly with a whisk until the sugar completely melts and turns a deep amber color, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Incorporate Butter and Cream

   Immediately add the 6 Tbsp of butter to the melted sugar. Stir until fully melted, then slowly pour in the ½ cup heavy cream while whisking. The mixture will bubble vigorously—continue stirring until smooth and glossy, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Cool the Caramel Slightly

   Remove the saucepan from heat and let the caramel cool for 2‑3 minutes so it thickens but is still pourable.

   Time: PT3M

4. Melt the Chocolate

   Place the chocolate chips in a heat‑proof bowl over a pot of simmering water (double boiler) or melt in short bursts in the microwave, stirring every 20 seconds, until fully smooth.

   Time: PT3M

5. Create the First Chocolate Layer

   Line a baking sheet with parchment paper. Pour a thin, even layer of melted chocolate onto the sheet, spreading with a spatula to about ¼‑inch thickness. Refrigerate for 5‑7 minutes until set.

   Time: PT5M

   Temperature: Refrigerator

6. Add Caramel Filling

   Remove the sheet from the fridge. Spoon small dollops of the warm caramel onto the set chocolate, spacing them about 1 inch apart. Gently swirl the caramel with a toothpick to create a marbled effect if desired.

   Time: PT2M

7. Seal with Second Chocolate Layer

   Pour the remaining melted chocolate over the caramel spots, covering them completely. Use the spatula to smooth the surface.

   Time: PT2M

8. Set and Cut

   Place the sheet back in the refrigerator for 20‑30 minutes until the chocolate is firm. Remove and break or cut into 12 equal bars.

   Time: PT0M

   Temperature: Refrigerator

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g