Description
Chewy Nutty Squirrel Bars are a decadent dessert featuring a rich chocolate crust layered with gooey caramel and a crunchy nutty topping. This treat combines buttery cocoa dough, smooth caramel infused with vanilla, and toasted nuts blended into a creamy caramel topping for a perfect balance of flavors and textures.
Ingredients
Scale
Crust
- 1 cup powdered sugar
- 1 ¾ sticks unsalted butter, softened (divided from 2 sticks)
- 1 ¼ cups flour
- â…“ cup cocoa powder
Caramel Layer
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Nutty Caramel 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 ease removal.
- Make the Crust: In a large bowl, beat together 1 cup powdered sugar and 1 ¾ sticks of softened unsalted butter until light and fluffy, ensuring a smooth base.
- Mix the Dry Ingredients: Gradually add in ⅓ cup cocoa powder and 1 ¼ cups flour to the butter mixture, stirring until a thick dough forms.
- Press the Dough: Evenly press the dough into the bottom of the prepared baking dish, creating a uniform base layer.
- Bake the Crust: Bake the crust for 15 minutes or until it is set and firm to touch. Remove from the oven and set aside.
- Prepare the Caramel Layer: In a medium saucepan, melt the reserved 2 tablespoons of butter with the sweetened condensed milk over low heat, stirring constantly to prevent burning. Remove from heat and stir in 2 teaspoons vanilla extract for flavor.
- Assemble the Caramel Layer: Pour the caramel sauce evenly over the baked crust and spread it gently with a spatula.
- Bake the Caramel Layer: Return the pan to the oven and bake for an additional 8-10 minutes, until the caramel is golden brown and bubbling.
- Prepare the Nut Topping: Toast ½ cup chopped nuts (almonds, pecans, or walnuts) in a dry pan over medium heat until fragrant, about 3-5 minutes. Allow nuts to cool slightly, then chop roughly.
- Melt Caramel Chips: In the microwave, melt 1 cup caramel baking chips with 4 tablespoons heavy cream in 30-second intervals, stirring between each, until smooth and glossy.
- Mix Nuts and Salt: Fold the toasted nuts and 1 teaspoon salt into the melted caramel chip mixture carefully to distribute evenly.
- Top Bars: Spread the nutty caramel mixture evenly over the baked caramel layer, ensuring full coverage.
- Cool and Cut: Let the bars cool completely in the pan at room temperature to set. Once cooled, cut into 24 squares and serve.
Notes
- Use parchment paper for easy removal and cleaner cuts.
- Toast nuts gently to enhance their flavor without burning.
- For firmer bars, refrigerate after cooling before cutting.
- You can substitute nuts based on preference or allergies.
- Store bars in an airtight container at room temperature or refrigerate to keep fresh.
