Description
A decadent layered dessert featuring a crunchy graham cracker crust, rich homemade caramel, and smooth melted chocolate topped with a touch of sea salt and optional chopped nuts. Perfect for chocolate lovers and special occasions.
Ingredients
Scale
Graham Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Caramel Layer
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Layer
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
Garnish (optional)
- A pinch of sea salt
- Chopped nuts (like pecans or walnuts)
Instructions
- Prepare the Base: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the mixture resembles wet sand. Press the mixture evenly into the bottom of an 8×8-inch square baking pan. Refrigerate to set while preparing the next layer.
- Make the Caramel Layer: In a medium saucepan over medium heat, melt the granulated sugar by stirring constantly until it becomes a golden amber color, about 5-7 minutes. Be cautious not to let it burn. Add the butter and stir until fully combined. Slowly pour in the heavy cream while stirring, as it will bubble up. Stir until smooth, then remove from heat and add vanilla extract and salt. Allow the caramel to cool for 10-15 minutes before pouring it over the chilled crust. Refrigerate for at least 30 minutes until set.
- Make the Chocolate Layer: In a small saucepan over low heat, warm the heavy cream until it begins to simmer. Remove from heat and add the chocolate chips and butter. Stir continuously until the chocolate is completely melted and the mixture is smooth.
- Assemble the Layers: Pour the warm melted chocolate mixture over the chilled caramel layer. Use a spatula to spread it evenly. Let the dessert cool to room temperature, then refrigerate for at least 2 hours or until the chocolate is fully set.
- Serve and Garnish: Once set, remove the dessert from the refrigerator and cut into squares. Garnish each piece with a pinch of sea salt and optional chopped nuts. Serve chilled for the best experience.
Notes
- Ensure the caramel is not too hot when poured, or it may melt the crust.
- Use good quality semi-sweet chocolate for a richer flavor.
- For a nut-free version, simply omit the nuts in the garnish.
- The dessert can be stored in the refrigerator for up to 5 days in an airtight container.
- Allow the chocolate layer to fully set before cutting to prevent melting or smudging.
