Classic Bar Recipe

Prepare pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Lightly grease the parchment.

Melt butter and chocolate: In a heatproof bowl set over a pan of barely simmering water (double boiler) or in 20–30 second bursts in the microwave, melt 1/2 cup unsalted butter with 1 cup semi-sweet chocolate chips. Stir until smooth and remove from heat to cool slightly (about 3–5 minutes).

Mix sugars and egg: Whisk 1/2 cup granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add 1 large egg and 1 teaspoon vanilla extract; whisk vigorously until glossy and slightly thickened.

Add dry ingredients: Sift together 3/4 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon salt. Fold the dry ingredients into the wet mixture just until no streaks of flour remain — do not overmix.

Bake base: Spread the batter evenly into the prepared 8x8 pan, smoothing the top with a spatula. Bake in the preheated oven for 12–15 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Remove from oven and let cool 10 minutes.

Make caramel: In a small heavy-bottomed saucepan, combine 1/4 cup light corn syrup and 1/2 cup packed light brown sugar over medium heat. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil.

Finish caramel: Continue to simmer, stirring occasionally, for about 2–3 minutes until the sugar is fully dissolved and the mixture is smooth. Remove from heat and whisk in 2 tablespoons unsalted butter until melted, then carefully whisk in 1/4 cup heavy cream (mixture will bubble). Stir in 1/4 teaspoon fine sea salt.

Layer caramel: If using toasted nuts, sprinkle 1/2 cup chopped toasted pecans or walnuts evenly over the warm baked chocolate base. Pour the warm caramel over the base (and nuts), spreading quickly and evenly with an offset spatula. Allow the caramel layer to cool and set for 20–30 minutes at room temperature (or speed up by refrigerating for 10–15 minutes).

Melt glaze: Place 3/4 cup semi-sweet chocolate chips and 1 tablespoon unsalted butter in a heatproof bowl. Melt gently using a double boiler or microwave in 15–20 second bursts, stirring between bursts, until smooth and glossy.

Finish bars: Pour the warm chocolate glaze over the set caramel layer and spread into an even layer. Lightly tap the pan on the counter to remove air bubbles and smooth the surface. If you like, decorate with a light sprinkle of flaky sea salt.

Chill and cut: Refrigerate the pan for at least 30 minutes to fully set the glaze and caramel. Use the parchment overhang to lift the slab from the pan. Place on a cutting board and, using a sharp knife warmed under hot water and wiped dry between cuts, slice into 12 bars (3x4 grid) or 9 larger bars (3x3). Store in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week. Bring to room temperature before serving, if chilled.