chocolate caramel bars

I visit the Beanilla distribution warehouse from time to time to discuss posts, pick up product and just to say hello to fellow employees. The moment you step into the building the intoxicating aroma of vanilla hits you. It is absolutely delicious!  During a recent visit I asked my fellow teammates if they had any requests for posts. Natalie, our warehouse manager, was more than eager to provide me with suggestions. One of the most delicious and trendy requests was for a caramel bar. Smooth and creamy homemade caramel sits on top a layer of salty and crunchy coconut base, and the entire bar is then slathered with delicious high quality dark chocolate. These chocolate caramel bars are rich, decadent and highly addictive. I hope you enjoy them, Natalie!

I served these delicious homemade dessert bars at a party we hosted at our home and they were a huge hit. One of my neighbors even quietly took me aside and asked if I could wrap one up for her to bring home.  Before she left for the evening she asked me what made them so delicious, and I answered her, simply, with Beanilla Tahitian Vanilla beans.

Our vanilla beans are the best of the best, high quality, plump and never dried out. Tahitian vanilla beans are 2-3 times as plump as other varieties and therefore contain significantly more caviar inside of the bean. Vanilla from Tahiti is Beanilla's favorite!

Chocolate Caramel Bars

Adapted from Donna Hay Magazine

Yields 15 bars



  • 1 cup pastry flour
  • ½ cup shredded sweetened coconut
  • ½ cup light brown sugar
  • ¾ cup melted butter


  • 1/3 cup organic light corn syrup
  • ¾ cup butter (cubed)
  • 2- 126 gram cans of sweetened condensed milk
  • 1 Tahitian vanilla bean (scraped)


  • 9 ounces bittersweet chocolate


Preheat oven to 350 degrees. Mix together the pastry flour, shredded coconut, light brown sugar and melted butter until well combined.  Line an 8x8 pan with parchment paper.  Press crust evenly into the bottom of pan. Bake for 18-20 minutes until the crust is a light golden brown.

While the crust is baking, prepare the filling. Put the organic light corn syrup, butter, sweetened condensed milk into a medium saucepan. Heat to a low simmer over low heat, whisk constantly for 5-6 minutes until mixture thickens slightly. Pour over crust and bake for 15 minutes until top is a light golden color.  Cool to touch and refrigerate until caramel is cold and set.

Break up chocolate and place in glass or ceramic bowl. Place in microwave and heat in 30 second intervals until melted.  Pour chocolate over chilled caramel; spread using the back of a spoon.  Chill for 30 minutes until chocolate is set. Cut into 15 rectangles.