Description
Chewy Nutty Squirrel Bars are a decadent dessert featuring a rich cocoa crust topped with a luscious caramel layer and a crunchy nutty caramel topping. These bars combine the smoothness of caramel and sweetened condensed milk with the toasted aroma of nuts, creating a perfect balance of chewy, nutty, and sweet flavors in every bite.
Ingredients
Scale
Crust
- 1 ¾ sticks unsalted butter, softened (divided)
- 1 cup powdered sugar
- 1 ¼ cups all-purpose flour
- â…“ cup cocoa powder
Caramel Layer
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
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) and line a 9×13-inch baking dish with parchment paper to prevent sticking.
- Make the Crust: In a large bowl, beat together 1 cup powdered sugar and 1 ¾ sticks of softened butter until the mixture becomes fluffy, ensuring a light and tender crust base.
- Combine Dry Ingredients: Gradually mix in ⅓ cup cocoa powder and 1 ¼ cups all-purpose flour into the butter mixture until a thick, cohesive dough forms.
- Press Dough: Evenly press this dough into the bottom of the prepared baking dish, creating a uniform layer.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes or until it is set and firm to the touch.
- Prepare the Caramel Layer: In a medium saucepan over low heat, melt the remaining 2 tablespoons of butter with the sweetened condensed milk, stirring constantly to prevent burning. Remove from heat and stir in 2 teaspoons of vanilla extract to add depth of flavor.
- Apply Caramel Layer: Pour the caramel sauce evenly over the baked crust and spread it out smoothly using a spatula.
- Bake the Caramel: Return the pan to the oven and bake for an additional 8-10 minutes, or until the caramel layer turns golden brown and bubbly, indicating it is cooked through.
- Prepare Nut Topping: Toast ½ cup chopped nuts in a dry skillet over medium heat until they become fragrant and lightly browned. Allow to cool slightly, then chop roughly to maintain texture.
- Melt Caramel Chips: In a microwave-safe bowl, melt 1 cup caramel baking chips with 4 tablespoons heavy cream in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
- Mix Nut Topping: Fold the toasted nuts and 1 teaspoon salt into the melted caramel mixture, combining evenly.
- Top Bars: Spread the nutty caramel mixture evenly over the baked caramel layer for added texture and flavor.
- Cool and Cut: Allow the bars to cool completely in the pan to set properly before cutting into 24 squares for serving.
Notes
- Use parchment paper for easier removal and cleanup.
- Toast nuts carefully to avoid burning, which can impart a bitter flavor.
- Ensure the caramel is bubbly before removing from the oven to achieve the perfect texture.
- Bars can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit nuts or substitute with seeds like pumpkin or sunflower seeds.
