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No Bake Caramel Bars

No Bake Caramel Bars are rich, sticky treats made with a buttery graham cracker crust layered with gooey caramel sauce and melted chocolate. They come together quickly without an oven, showcasing simple pantry staples that set into firm, chewy bars with a glossy, inviting appearance. Perfect for satisfying sweet cravings in a flash, with a satisfying crunch and smooth caramel finish.
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Prep Time 15 minutes
Total Time 3 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Graham cracker crumbs finely crushed
  • 1/2 cup Unsalted butter melted
  • 1 can Sweetened condensed milk about 14 oz
  • 1/2 cup Caramel sauce thick and sticky
  • 1 cup Semi-sweet chocolate chips
  • 1/4 teaspoon Flaky sea salt for sprinkling

Equipment

  • 8x8 inch pan
  • Spatula
  • Saucepan
  • Mixing bowl
  • Parchment paper
  • Sharp knife

Method
 

  1. Line your 8x8 inch pan with parchment paper, leaving a slight overhang on the sides for easy removal later.
  2. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over with a rolling pin.
  3. In a saucepan, melt the butter over low heat until it’s fragrant and just bubbling, about 2 minutes. This will fill your kitchen with a warm, nutty aroma.
  4. Add the crushed graham crackers to the melted butter and stir until evenly coated. The mixture should look moist and crumbly, ready to form the base.
  5. Press this crumb mixture firmly into the prepared pan using the back of a spatula or a flat-bottomed glass, creating an even, compact layer.
  6. In the same saucepan, gently warm the sweetened condensed milk and caramel sauce over low heat, stirring constantly until combined and warm, about 3 minutes. You’ll notice a slight bubbling and a sweet, caramel aroma.
  7. Pour the warm caramel mixture evenly over the graham cracker crust, then use a spatula to spread it out smoothly to the edges.
  8. Sprinkle the semi-sweet chocolate chips evenly over the warm caramel layer. Let sit for a few minutes until the chips start to melt, then gently spread for a glossy, rich chocolate top.
  9. Sprinkle a pinch of flaky sea salt over the chocolate to enhance the flavors and add a satisfying crunch in every bite.
  10. Place the pan in the fridge and chill for at least 3 hours, or overnight if possible, until the caramel is firm and set.
  11. Once set, lift the bars out using the parchment overhang and cut into squares with a sharp knife. Wipe the knife between cuts for clean edges.
  12. Serve immediately for soft, gooey bites, or keep refrigerated until ready to enjoy. For best texture, let sit at room temperature for 10 minutes before serving.

Notes

For a richer caramel, warm the condensed milk and caramel sauce slowly, stirring constantly. If your caramel is too runny, refrigerate briefly to thicken before pouring. Use a sharp knife dipped in hot water for clean slices.