Ingredients
Scale
- 2 cups Graham cracker crumbs (about 12–14 full sheets)
- 1/2 cup salted butter, softened to room temperature
- 1/4 cup brown sugar, packed
- 1 can (13.4 oz) Dulce de Leche or thick pre-made caramel dip
- 1 1/2 cups semi-sweet chocolate chips (mini chips work best for no-heat melting)
- 2 tablespoons coconut oil (liquified)
- 1/2 teaspoon coarse sea salt (for garnish)
Instructions
- Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium mixing bowl, combine the Graham cracker crumbs, softened butter, and brown sugar. Use a fork or your hands to work the butter into the crumbs until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a flat glass to pack it down tightly; a firm base prevents the bars from crumbling later.
- Open your can of Dulce de Leche or thick caramel dip. Give it a vigorous stir in the jar to loosen it up. Pour the caramel over the packed Graham cracker base. Use an offset spatula or the back of a spoon to spread the caramel into an even layer, reaching all the way to the corners. If your caramel is very stiff, you can let it sit at room temperature for 30 minutes before spreading.
- To keep this “Zero Heat,” we use the “thinning method.” In a small bowl, whisk the liquid coconut oil into the mini chocolate chips. If your kitchen is warm, the oil will help the chocolate soften into a spreadable paste. If you prefer a traditional smooth pour and don’t mind a tiny bit of heat, you can soften the chocolate in the sun or a very warm room. Alternatively, spread the chips directly over the caramel and use the back of a warm spoon to smear them into a solid layer. Sprinkle the sea salt over the top immediately.
- Place the pan in the refrigerator for at least 2 hours, or until the caramel and chocolate layers are firm to the touch. Once set, use the parchment paper “handles” to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice it into 16 even squares.
- Cook Time: 2 hours 20 minutes (includes chilling time)