FlavorMakerIcon
Get a taste of something new: our Flavor Maker app! (iOS Only)
Download_on_the_App_Store_Badge_US-UK_RGB_wht_092917
Salted Guajillo Caramel Chocolate Chunk Bars
dessert

Salted Guajillo Caramel Chocolate Chunk Bars

(4.0 Average )
The mild heat and berry undertones of guajillo chilies make them ideal for adding to desserts, especially this layered bar cookie. Photo credit: Naomi Robinson from Bakers Royale.
  • 20m

    prep time

  • 45m

    Cook Time

  • 307

    Calories

  • 16

    Ingredients

SET UP YOUR
FLAVOR PROFILE

Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

Ingredients

24

Servings

Salted Guajillo Caramel Sauce

  • 6 tablespoons (3/4 stick) butter, cut into chunks
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons ground roasted guajillo chile
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

Chocolate Chunk Bars

  • 2 1/4 cups flour
  • 1 tablespoon ground roasted guajillo chile
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 1/2 cups semi-sweet chocolate chunks

Instructions

  • For the Caramel Sauce, melt butter in medium saucepan on medium heat. Add sugar; cook and stir with wire whisk 6 to 7 minutes or until mixture turns a deep amber color. Carefully stir in cream, vanilla, ground guajillo chile and sea salt. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon. Let stand 5 minutes or until slightly thickened.

  • Preheat oven to 325°F. For the Bars, mix flour, ground guajillo chile, baking soda and salt in medium bowl. Set aside. Mix butter and sugars in large bowl until well blended. Add eggs and vanilla; mix well. Add flour mixture; mix just until moistened. Stir in chocolate chunks. Reserve 1 cup of the batter. Spread remaining batter in foil-lined 13x9-inch baking pan sprayed with no stick cooking spray. Bake 15 minutes.

  • Pour Caramel Sauce over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.

  • Bake 15 to 20 minutes longer or until top is golden brown and center is set. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.

Nutrition information (per Serving)

Ratings & Reviews

What do you think?

Your Comment

All Reviews (0)

(0.0 Average)

SET UP YOUR FLAVOR PROFILE

Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.