Irresistible Chocolate Drizzled Nut Squares: Your New Favorite Caramel Nut Bar Recipe
Chocolate drizzled nut squares are truly mouthwatering bar cookies, featuring a delicate shortbread crust topped with a rich, chewy caramel-nut layer, all elegantly finished with a drizzle of luscious semi-sweet or dark chocolate. These delightful treats are perfect for any occasion, from cozy family gatherings to festive holiday celebrations. If you’re searching for more easy and delicious cookie ideas, be sure to explore our dedicated Simple Cookie Recipes page.
For years, I’ve openly declared my unwavering affection for all things chocolate. From chocolate coconut clusters to mini almond joy brownies, and even rich peanut butter chocolate truffles, my sweet tooth often leads me down the cocoa-dusted path. However, I confess there are a few other contenders for my affections in the dessert world. Lemon, with its bright and tangy zest, probably ranks a close second (you simply must try this incredible lemon cake and frosting). And then there’s caramel, always a strong contender, whether it’s in caramel coconut shortbread bars or drizzled generously onto fresh apples.
This recipe for chocolate drizzled nut squares perfectly encapsulates several of my favorite flavors. While it doesn’t feature lemon, it masterfully combines the irresistible sweetness of caramel with the satisfying crunch of nuts and, of course, a delightful hint of chocolate. It’s a harmonious blend that guarantees a spot in our annual Christmas goodie bags and on any dessert platter throughout the year.
Why These Chocolate Drizzled Nut Squares Are a Must-Try
What makes these bar cookies so utterly captivating? Let’s break down the magic:
- Rich? Absolutely. Each bite delivers a decadent experience.
- Ooey-gooey? Oh, yes! The luscious caramel layer ensures a wonderfully chewy texture.
- Chocolatey? Naturally. The semi-sweet or dark chocolate drizzle provides the perfect finish.
- Special? Indeed. These bars feel gourmet yet are wonderfully approachable.
- Complicated? Not at all. Despite their impressive appearance and taste, they are surprisingly simple to prepare.
I find the addition of nuts to the caramel layer particularly appealing. Beyond the delightful texture, nuts infuse the caramel with a wonderful earthy flavor and, as a bonus, add a touch of protein. Of course, we’re not eating these for their nutritional benefits, but a little extra never hurts, right?
A Classic Combination: Nuts, Caramel, and Chocolate
When you really think about it, the trio of nuts, caramel, and chocolate is a universally adored combination. Many popular commercial candy bars are built around these very ingredients, proving their widespread appeal. There’s something inherently satisfying about the interplay of crunchy nuts, sticky, sweet caramel, and smooth, melting chocolate. These homemade nut squares elevate that classic delight to a whole new level, offering a fresh-baked indulgence that store-bought options can’t quite match.
Customizing Your Chocolate Drizzled Nut Squares
One of the best aspects of these bars is how easily they can be customized to suit your preferences or to evoke the flavor of your favorite candy bar. Do you love peanuts? Use all peanuts and transform them into delightful “Snicker Squares.” Prefer the rich, buttery taste of pecans? Go for all pecans and call them “Pecan Squares.” Walnuts, almonds, cashews – any combination works wonderfully. The possibilities are endless, allowing you to create a unique treat every time.
You can also experiment with the type of chocolate for the drizzle. While semi-sweet is classic, a dark chocolate drizzle will add a sophisticated bitterness, while milk chocolate will provide a sweeter, creamier touch. For an extra touch of gourmet flair, consider a sprinkle of sea salt flakes over the still-wet chocolate drizzle – it beautifully enhances the caramel and chocolate flavors.
So, you’ll definitely want to pin this recipe to ensure you have it at your fingertips whenever a craving for these amazing bars strikes. You won’t regret it!
Essential Tips for Perfect Nut Squares
Achieving bakery-quality chocolate drizzled nut squares is easier than you think with a few key pointers:
- Pan Preparation is Key: Don’t skip greasing the pan AND lining it with parchment paper, leaving an overhang on the sides. This seemingly small step will save you immense frustration when it comes to removing and cutting the bars, ensuring clean, perfect squares.
- Don’t Overbake the Crust: The shortbread crust should be just lightly golden. An overbaked crust can become tough, losing its delicate, crumbly texture.
- Caramel Boiling Time: Be precise with the caramel boiling time. Boiling for exactly 2-1/2 minutes after it comes to a boil ensures the caramel sets perfectly—not too soft, not too hard. Keep stirring constantly to prevent scorching.
- Patience with Cooling: Resist the urge to cut the bars too soon. Allowing them to cool completely, ideally for 8 hours or overnight, is crucial for the caramel layer to fully set. This makes for neat, non-sticky cuts and a stable bar.
- Drizzling Chocolate: Melting chocolate chips in a microwave-safe cup or even a small zip-top bag (with a corner snipped off) makes for an easy and controlled drizzle. Get creative with your patterns!
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Chocolate Drizzled Nut Squares Cookie Bars
Ingredients
Crust:
- 1/2 cup granulated sugar
- 1/2 cup + 6 tablespoons unsalted butter (equals 1¾ sticks)
- 1 large egg
- 3 cups whole wheat pastry flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Filling:
- 1 ¼ cups butter
- 1 ¼ cups packed brown sugar
- 1/2 cup honey
- 1/2 cup maple syrup
- 3 ½ cups whole or lightly broken nuts (any combination- I used mixed nuts and walnuts)
- 1/4 cup heavy whipping cream
- 1/2 teaspoon salt (decrease to 1/4 teaspoon if using salted nuts)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup semisweet or dark chocolate chips (for drizzle)
Instructions
Make Crust:
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Preheat oven to 350 degrees F (175 C). Grease the bottom of an 11×17-inch baking pan AND line with parchment paper (trust me, it will make your life easier to do both) leaving a 1-inch overhang on two ends to make it easier to remove the bars.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream sugar and butter until light and fluffy; add egg and beat well until fully incorporated.
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Add flour, salt, and baking powder to the wet ingredients and mix on low speed until the dough just comes together. Press the dough evenly into the prepared pan, gently building up the edges slightly to form a shallow border.
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Bake for 18-20 minutes, or until the crust just begins to turn a light golden brown. Remove the pan to a wire rack to cool completely.
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Reduce the oven temperature to 300 degrees F (150 C). Place a larger baking pan on the bottom rack of the oven to catch any potential drips from the caramel layer.
Make Filling:
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In a large, heavy-bottomed saucepan, combine the butter, brown sugar, honey, and maple syrup. Bring the mixture to a rolling boil over medium-high heat. Once boiling, continue to boil for exactly 2-1/2 minutes, stirring constantly to prevent sticking and burning.
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Remove the saucepan from the heat. Carefully stir in the heavy whipping cream, vanilla extract, salt, and the nuts until everything is well combined. Pour the warm caramel-nut filling evenly over the cooled shortbread crust and spread it gently to the edges.
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Return the baking pan to the oven, placing it on a rack directly above the larger drip pan. Bake for 30-35 minutes, or until the caramel filling is bubbling in the center and appears slightly set. Remove from the oven and cool completely on a wire rack for at least 8 hours, or preferably overnight, to allow the caramel to firm up.
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Once thoroughly cooled and set, use the parchment paper overhang to carefully lift the entire slab of nut bars out of the pan and onto a large cutting board. Cut into desired squares or bars and separate them slightly.
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Melt the chocolate chips in a microwave-safe cup or a small plastic baggie. Heat in short bursts (15-30 seconds), stirring or kneading between intervals, until smooth. Drizzle the melted chocolate artistically over the cooled nut squares using a spoon, or by snipping a tiny corner off the baggie and squeezing the chocolate out.
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Allow the chocolate drizzle to harden completely before transferring the squares to an airtight container for storage.
Notes
Make Ahead & Storage: These chocolate drizzled nut squares are excellent for making ahead. Store them in an airtight container in the refrigerator for up to one week, or freeze them for up to one month. Thaw in the refrigerator or at room temperature before serving.
Nutrition
Other Sweet Treats You May Like:
Decadent Quadruple Chocolate Brownies
Espresso Walnut Shortbread Cookies with Dark Chocolate Filling
Chocolate Chip, Nut & Seed Oatmeal Cookies (gluten-free)
These chocolate drizzled nut squares are more than just a dessert; they’re an experience. Combining the satisfying snap of a shortbread crust with the chewy richness of caramel and nuts, all crowned with a delicate chocolate drizzle, they truly offer something for every palate. Whether you’re baking for a special occasion, preparing gifts for loved ones, or simply indulging in a homemade treat, this recipe is sure to become a cherished favorite. Their ease of preparation and impressive results make them a perfect choice for both seasoned bakers and beginners alike. So go ahead, treat yourself and your loved ones to these irresistible bars – they’re guaranteed to bring smiles and satisfy any sweet craving.
Note: This recipe for chocolate drizzled nut squares was originally published in 2011 and has been thoroughly updated with new formatting, enhanced images, and a convenient printable recipe card for your enjoyment. We hope you love this timeless classic!