Better Than Anything Bars Recipe

I love trying recipes that hit the sweet spot with layers of caramel, chocolate and nuts. I blend graham cracker crumbs, melted unsalted butter and a medley of sugars with semisweet chocolate chips and mixed nuts to create a dessert that feeds a crowd. Every bite promises a delightful balance of flavors.

I recently whipped up my Better Than Anything Bars and I gotta say, they are seriously epic. This recipe layers gooey caramel made from sweetened condensed milk, unsalted butter, heavy cream and a pinch of salt, over a crisp base of graham cracker crumbs, melted butter, and sugars.

Then, I cover it all with a rich chocolate layer, using semisweet chocolate chips and a splash of heavy cream. To top it off, I sprinkle in a generous amount of chopped mixed nuts, which add that extra crunch and flavor that really sets these bars apart.

I’ve made this treat as a quick 9×13 dessert for parties and it’s always a hit. It’s perfect when you need a dessert on the go or a snack dessert for party that feeds a crowd.

Each bite is a mix of textures and tastes that keeps you guessing, and trust me, it’s better than anything you’ve tried before.

Why I Like this Recipe

I really enjoy this recipe because it just brings together a bunch of flavors and textures that make every bite exciting. First, I love how the crunchy graham cracker crust pairs with the gooey caramel I made on top; it’s the perfect mix of crisp and soft. Second, the caramel layer itself is so addicting – it just makes my taste buds dance and reminds me of fun, homemade treats I used to get as a kid. Third, the rich chocolate layer adds that satisfying, velvety touch which makes me feel like I’m indulging in something decadent even though its made at home. Lastly, the chopped nuts give it a cool crunch that ties everything together, and I really like that little contrast in texture.

Ingredients

• Graham cracker crumbs add crisp texture and whole grain flavor, providin carbs for energy.
• Unsalted butter gives rich, smooth flavor; its fat adds creaminess.
• Granulated and brown sugars sweeten the treat and create soft chewy consistency.
• Condensed milk makes the caramel layer extra creamy and full of dairy goodness.
• Heavy cream enhances both caramel and chocolate layers with luxuriously smooth finish.
• Chocolate chips offer bittersweet flavor and antioxidants, while mixed nuts add crunchy protein.
• Salt enhances flavor and balances caramel sweetness, makin the bars more satisfying.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter (for the caramel layer)
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup heavy cream for the caramel layer
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup heavy cream for the chocolate layer
• 1 cup chopped mixed nuts (walnuts, pecans or almonds)

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch pan.

2. In a bowl mix together 1 1/2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Press this mixture firmly into the pan to form the crust.

3. In a medium saucepan over medium heat, combine 1 cup packed light brown sugar, 1/2 cup unsalted butter (for the caramel layer), the 14 oz can of sweetened condensed milk, 1/2 cup heavy cream (for the caramel), and 1/4 teaspoon salt. Stir constantly until the mixture is smooth and begins to thicken, about 5 minutes.

4. Carefully pour the caramel evenly over the graham cracker crust.

5. Bake the pan in the oven for approximately 15 to 20 minutes, until you see the caramel starting to bubble.

6. Remove the pan from the oven and let it cool for a couple of minutes while you prepare the chocolate layer.

7. In a separate small saucepan, heat 1/2 cup heavy cream (for the chocolate layer) until it just simmers. Pour it over the 2 cups semisweet chocolate chips and let it sit for about a minute; then stir until you get a smooth, glossy mixture.

8. Pour the melted chocolate evenly over the warm caramel layer.

9. Evenly sprinkle the 1 cup chopped mixed nuts on top of the chocolate and gently press them in.

10. Allow the entire dessert to cool to room temperature and then chill in the refrigerator for at least 2 hours before cutting into squares and enjoying every bite.

Equipment Needed

1. Preheated Oven – Make sure you have an oven set to 350°F ready to go
2. 9×13 Inch Baking Pan – You need this pan to grease and then bake the dessert
3. Mixing Bowl – A medium to large bowl for combining the graham cracker crumbs, melted butter and sugar
4. Measuring Cups and Spoons – These are needed to accurately measure graham cracker crumbs, butter, sugar and spices
5. Medium Saucepan – For making the caramel layer with brown sugar, butter, sweetened condensed milk, heavy cream and salt
6. Small Saucepan – Used to heat the heavy cream before pouring it over the chocolate chips
7. Stirring Utensils – A whisk or spatula to constantly stir the caramel mixture and to mix the melted chocolate

FAQ

Better Than Anything Bars Recipe Substitutions and Variations

• If you dont have graham cracker crumbs, crushed digestive biscuits work great as a substitute.
• You can use a mix of salted butter in place of unsalted if that’s all you got on hand.
• If you run out of granulated sugar, you can swap it with an equal amount of white brown sugar though it might change the texture a bit.
• Instead of heavy cream for the caramel layer, try using full-fat coconut milk it gives a similar richness.
• If semisweet chocolate chips aren’t available, chop up a dark chocolate bar and use that instead.

Pro Tips

1. Make sure you press the graham cracker crust really firm in the pan so it holds up well when you add the layers on top. If you don’t press it down enough, it might crumble when you cut it later.
2. When you are making the caramel, keep stirring constantly and be patient. Sometimes it can get too thick or burn if you leave it for too long. A constant stir helps it come out smooth.
3. For the chocolate, let the hot cream sit over the chips for a minute before stirring. This trick makes the melted chocolate look really glossy and helps mix it together nicely.
4. Chill it in the fridge longer than 2 hours if you can. Even though the recipe says 2 hours is enough, giving it more time to set always improves the final texture.