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No-Bake Caramel Bars

These no-bake caramel bars are simple, indulgent treats made with a buttery graham cracker crust topped with rich, gooey caramel. They come together without turning on the stove, resulting in a shiny, soft, and chewy dessert with a satisfying crack when sliced. Perfect for last-minute cravings or quick gatherings, they offer a deeply satisfying combination of sweet, salty, and buttery flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs crushed finely
  • 1/2 cup butter melted
  • 14 oz sweetened condensed milk
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon sea salt plus extra for topping
  • 1 teaspoon vanilla extract
  • chopped chocolate (optional) for drizzling or topping

Equipment

  • 20x20cm (8x8 inch) square pan
  • Parchment paper
  • Food processor or zip-top bag and rolling pin
  • Medium saucepan
  • Spatula
  • Sharp Knife

Method
 

  1. Line your square pan with parchment paper for easy removal. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
  2. Pour the crushed crumbs into a mixing bowl and stir in the melted butter until the mixture is evenly coated and looks like wet sand. Press this mixture firmly into the bottom of your prepared pan to form an even crust. Chill in the fridge for about 15 minutes to firm up.
  3. In a medium saucepan, combine the sweetened condensed milk, dark brown sugar, and sea salt. Cook over medium-low heat, stirring constantly, until the mixture thickens, turns a deep caramel color, and becomes glossy—about 8 to 10 minutes. You'll notice it bubbling gently and smelling rich and buttery.
  4. Pour the hot caramel evenly over the chilled crust. Use a spatula to spread it out smoothly, ensuring all corners are covered. If desired, sprinkle chopped chocolate over the caramel for an extra layer of richness.
  5. Place the pan in the refrigerator and chill for at least 2 hours, or until the caramel is firm and shiny. The caramel should crack slightly when pressed with a finger, indicating it’s set.
  6. Once firm, lift the bars out of the pan using the parchment paper edges. Use a sharp knife warmed in hot water to cut into squares for clean, neat slices. Wipe the knife dry between cuts.
  7. Arrange the bars on a serving plate and optionally sprinkle a little sea salt on top for enhanced flavor. Drizzle melted chocolate over the bars for a more decadent presentation. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Notes

For an extra indulgence, add chopped nuts or toasted coconut on top before chilling.