18 Decadent Chocolate Carmel Recipes Delightful

Dive into the ultimate indulgence with our roundup of 18 Decadent Chocolate Carmel Recipes that promise to satisfy your sweetest cravings! Whether you’re crafting a cozy dessert for a chilly evening or looking to impress at your next gathering, these irresistible combinations of rich chocolate and gooey caramel are sure to delight. Ready to treat yourself? Let’s explore these mouthwatering creations together!

Chocolate Carmel Brownies

Indulge in the ultimate comfort dessert with these Chocolate Caramel Brownies, where gooey caramel meets rich chocolate in every bite.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 cup caramel bits
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the melted butter and granulated sugar until well combined.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Combine the flour, cocoa powder, and salt in a separate bowl, then gradually add to the wet ingredients, mixing just until incorporated.
5. Fold in the caramel bits and semi-sweet chocolate chips.
6. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
7. Let cool in the pan before slicing into squares.

The magic of these brownies lies in the pockets of melted caramel that create a delightful surprise in every bite, perfectly complementing the deep chocolate flavor.

Tip: For an extra caramel kick, drizzle additional caramel sauce over the cooled brownies before serving.

Chocolate Carmel Cheesecake

Indulge in the ultimate dessert experience with this Chocolate Caramel Cheesecake, where rich chocolate meets gooey caramel in a creamy, dreamy cheesecake that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/2 cup semi-sweet chocolate chips, melted

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Bake crust for 10 minutes, then let cool. Reduce oven temperature to 300°F.
3. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
4. Pour half the batter over crust. Drizzle with 1/2 cup caramel sauce and swirl gently. Top with remaining batter.
5. Bake for 55 minutes until center is almost set. Turn off oven; leave cheesecake inside with door ajar for 1 hour.
6. Chill for at least 4 hours. Drizzle with melted chocolate and extra caramel before serving.

The magic of this cheesecake lies in the caramel swirls that create pockets of gooey sweetness in every bite, perfectly complemented by the smooth chocolate finish.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Chocolate Carmel Cupcakes

Indulge in the perfect blend of rich chocolate and gooey caramel with these irresistible Chocolate Caramel Cupcakes. They’re a decadent treat that’s surprisingly simple to whip up!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 12 soft caramel candies
• 1/2 cup heavy cream
• 1 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cupcakes cool, melt 12 soft caramel candies with 1/2 cup heavy cream in a saucepan over low heat, stirring until smooth. Let the caramel sauce cool slightly.
6. Once the cupcakes are completely cool, drizzle the caramel sauce over the top and dust with 1 cup powdered sugar.

The magic of these cupcakes lies in the surprise of molten caramel hidden beneath a fluffy chocolate exterior, making every bite a delightful experience.

Tip: For an extra caramel kick, poke a small hole in the top of each cupcake before drizzling to let the sauce seep inside.

Chocolate Carmel Drip Cake

Indulge in the ultimate dessert experience with this Chocolate Caramel Drip Cake, a showstopper that combines rich chocolate layers with a luscious caramel drip for a decadent treat.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Add 1 cup milk, 1/2 cup vegetable oil, 2 eggs, and 2 tsp vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually stir in 1 cup boiling water until the batter is smooth. Pour evenly into the prepared pans.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the caramel drip, heat 1 cup heavy cream, 1/2 cup unsalted butter, and 1 cup light brown sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture thickens, about 5 minutes. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly before pouring over the cake.

The magic of this cake lies in the contrast between the moist chocolate layers and the silky caramel drip, creating a perfect balance of flavors and textures that’s sure to impress.

Tip: For an extra touch, sprinkle a pinch of sea salt over the caramel drip to enhance the sweet and salty flavors.

Chocolate Carmel Fudge

Indulge in the ultimate sweet treat with this creamy Chocolate Caramel Fudge that’s surprisingly simple to whip up at home.

Ingredients

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup heavy cream, 1/4 cup unsalted butter, 1/4 cup light corn syrup, and 1/4 teaspoon salt. Stir constantly until the sugar dissolves and the mixture comes to a boil.
3. Once boiling, stop stirring and let the mixture cook until it reaches 235°F on a candy thermometer (about 5 minutes).
4. Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup semi-sweet chocolate chips until the chocolate is completely melted and the mixture is smooth.
5. Pour the fudge into the prepared pan and smooth the top with a spatula. Let it cool at room temperature for at least 2 hours before cutting into squares.

The magic of this fudge lies in its velvety texture and the perfect balance of rich chocolate and gooey caramel. It’s a foolproof recipe that’s sure to impress at any gathering.

Tip: For cleaner cuts, dip your knife in hot water and wipe it dry between slices.

Chocolate Carmel Ice Cream

Indulge in the creamy, dreamy combination of chocolate and caramel with this homemade ice cream that’s sure to impress any sweet tooth.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup caramel sauce, plus extra for swirling
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Heat until the sugar dissolves, stirring occasionally, about 5 minutes.
2. Whisk in the unsweetened cocoa powder until smooth. Continue to cook for another 2 minutes, ensuring the cocoa is fully incorporated.
3. Remove from heat and stir in the caramel sauce, vanilla extract, and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Transfer the ice cream to a freezer-safe container, swirling in extra caramel sauce as you go. Freeze for at least 2 hours before serving.

The magic of this recipe lies in the rich cocoa base swirled with ribbons of gooey caramel, creating a luxurious texture and depth of flavor that store-bought versions can’t match.

Tip: For an extra decadent touch, sprinkle a pinch of sea salt over the ice cream before serving to enhance the caramel’s sweetness.

Chocolate Carmel Macarons

These Chocolate Caramel Macarons are a delightful treat that combines the rich taste of chocolate with the sweet, buttery flavor of caramel, perfect for impressing guests or treating yourself.

Ingredients

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 tbsp cocoa powder
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup caramel sauce
• 1/4 tsp salt

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, blend 1 cup almond flour, 1 3/4 cups powdered sugar, and 3 tbsp cocoa powder until finely ground. Sift the mixture into a large bowl to remove any lumps.
3. In a separate bowl, beat 3 large egg whites with 1/4 tsp salt until soft peaks form. Gradually add 1/4 cup granulated sugar, continuing to beat until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites in three additions, being careful not to deflate the mixture.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart. Tap the sheets on the counter to release any air bubbles.
6. Let the macarons sit at room temperature for 30 minutes to form a skin. Then, bake for 15 minutes, or until the macarons are firm and peel away from the parchment easily.
7. Once cooled, pipe 1/2 cup caramel sauce onto the flat side of half the macarons, then sandwich with the remaining halves.

The secret to these macarons’ irresistible appeal is the contrast between the crisp shell and the gooey caramel center, making each bite a perfect balance of textures.

Tip: For the smoothest macarons, ensure your egg whites are at room temperature and beat them to just the right stiffness—overbeating can cause the shells to crack.

Chocolate Carmel Mousse

Indulge in the luxurious blend of chocolate and caramel with this dreamy Chocolate Caramel Mousse, a dessert that promises to be the star of any dinner party.

Ingredients

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp water
• 4 oz semisweet chocolate, chopped
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a small saucepan, combine 1/2 cup granulated sugar and 2 tbsp water over medium heat. Stir until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 5 minutes.
2. Remove from heat and carefully whisk in 1/2 cup heavy cream until smooth. Stir in 2 tbsp unsalted butter, 1 tsp vanilla extract, and a pinch of salt. Set aside to cool slightly.
3. In a separate bowl, whip the remaining 1/2 cup heavy cream to stiff peaks. Fold in the cooled caramel mixture gently until well combined.
4. Melt 4 oz semisweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let it cool slightly, then fold into the caramel cream mixture until no streaks remain.
5. Divide the mousse among serving glasses and chill for at least 2 hours before serving.

The magic of this mousse lies in the perfect balance between the rich chocolate and the buttery caramel, creating a dessert that’s both sophisticated and irresistibly comforting.

Tip: For an extra touch of elegance, garnish with a drizzle of caramel sauce and a sprinkle of sea salt before serving.

Chocolate Carmel Pancakes

Wake up to the indulgent combination of fluffy pancakes swirled with rich caramel and melted chocolate, a breakfast treat that feels like dessert.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 cup caramel sauce
• 1/4 cup chocolate chips

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter, and 1/2 teaspoon vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Drizzle 1 teaspoon caramel sauce and sprinkle 1 teaspoon chocolate chips over each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
6. Serve warm with extra caramel sauce and chocolate chips on top.

The magic of these pancakes lies in the pockets of gooey caramel and melted chocolate that surprise you in every bite, making them a weekend favorite.

Tip: For an extra decadent touch, warm the caramel sauce before drizzling over the pancakes.

Chocolate Carmel Pie

Indulge in the perfect blend of rich chocolate and gooey caramel with this decadent Chocolate Caramel Pie that’s sure to impress at any gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press into a 9-inch pie plate and bake for 10 minutes. Let cool.
2. In a saucepan, combine 1 cup heavy cream, 1/2 cup granulated sugar, and corn syrup. Cook over medium heat, stirring until sugar dissolves. Bring to a boil and cook for 5 minutes without stirring. Remove from heat, stir in 4 tbsp butter, vanilla, and salt until smooth. Pour over crust and chill for 1 hour.
3. Place chocolate chips in a bowl. Heat 1/2 cup heavy cream until simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Spread over caramel layer and chill for 2 hours until set.

The magic of this pie lies in the contrasting layers of crunchy crust, silky caramel, and glossy chocolate ganache that meld together in every bite.

Tip: For a smoother caramel, use a candy thermometer to ensure it reaches 240°F before removing from heat.

Chocolate Carmel Popcorn

Who can resist the sweet, crunchy allure of Chocolate Caramel Popcorn? This irresistible treat combines the best of both worlds for a snack that’s perfect for movie nights or as a homemade gift.

Ingredients

• 10 cups popped popcorn
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup unsalted butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper. Spread the popped popcorn evenly on the sheet.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/4 cup water, 1/2 cup unsalted butter, and 1/4 cup light corn syrup. Stir until the butter melts, then stop stirring and bring to a boil. Cook until the mixture reaches 300°F on a candy thermometer, about 5-7 minutes.
3. Remove from heat and quickly stir in 1/2 teaspoon salt and 1/2 teaspoon vanilla extract. Pour the caramel over the popcorn, stirring gently to coat evenly.
4. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even coating and to prevent burning.
5. Remove from oven and let cool slightly. Melt 1/2 cup semi-sweet chocolate chips and drizzle over the popcorn. Let the chocolate set before breaking into clusters.

The magic of this recipe lies in the perfect balance of salty and sweet, with a satisfying crunch that’s elevated by the rich chocolate drizzle.

Tip: For an extra layer of flavor, sprinkle a pinch of sea salt over the chocolate before it sets.

Chocolate Carmel Pretzel Bars

These Chocolate Caramel Pretzel Bars are the perfect blend of sweet, salty, and crunchy, making them an irresistible treat for any occasion.

Ingredients

• 2 cups pretzel sticks, coarsely crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (14 oz) bag of caramels, unwrapped
• 1/4 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix the crushed pretzels, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
3. In a saucepan over low heat, combine the caramels and heavy cream. Stir continuously until the caramels are completely melted and the mixture is smooth. Pour evenly over the pretzel crust.
4. Let the caramel layer set for about 10 minutes. Meanwhile, melt the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring until smooth. Spread over the caramel layer and sprinkle with sea salt.
5. Refrigerate for at least 2 hours, or until set. Use the parchment overhang to lift the bars out of the pan before cutting into squares.

The contrast between the crunchy pretzel base, gooey caramel, and smooth chocolate topping makes these bars a standout dessert that’s as fun to make as it is to eat.

Tip: For cleaner cuts, dip your knife in hot water and wipe it dry between slices.

Chocolate Carmel Pudding

Indulge in the creamy, dreamy layers of this Chocolate Caramel Pudding, a dessert that promises to be the star of any dinner table with its rich flavors and silky texture.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the mixture turns a deep amber color, about 10 minutes.
2. Carefully whisk in 2 cups heavy cream (the mixture will bubble up) until smooth. Remove from heat and stir in 1/2 cup whole milk.
3. In a separate bowl, whisk together 4 large egg yolks, 1/4 cup unsweetened cocoa powder, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
4. Gradually whisk the caramel mixture into the egg yolk mixture until well combined. Strain through a fine-mesh sieve into a clean bowl to ensure a smooth pudding.
5. Divide the mixture among 6 ramekins. Place them in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
6. Bake at 325°F for 45 minutes, or until the edges are set but the center still jiggles slightly. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours before serving.

The magic of this pudding lies in the contrast between the bittersweet chocolate and the sweet, gooey caramel, creating a dessert that’s as visually stunning as it is delicious.

Tip: For an extra touch of elegance, serve with a dollop of whipped cream and a sprinkle of sea salt on top.

Chocolate Carmel Smoothie

Start your day with a decadent twist by blending up this Chocolate Caramel Smoothie, a creamy dream that feels like dessert for breakfast.

Ingredients

• 1 cup milk (dairy or almond)
• 1 frozen banana, sliced
• 2 tbsp caramel sauce, plus extra for drizzling
• 1 tbsp cocoa powder
• 1/2 cup vanilla yogurt
• 1 cup ice cubes

Instructions

1. In a blender, combine the milk, frozen banana, 2 tbsp caramel sauce, cocoa powder, and vanilla yogurt. Blend until smooth.
2. Add the ice cubes and blend again until the mixture is thick and frosty.
3. Pour into a glass and drizzle with additional caramel sauce for an extra sweet touch.

The magic of this smoothie lies in the caramel swirls that peek through the rich chocolate base, offering a surprise in every sip.

Tip: For a thicker smoothie, add more ice or freeze the banana overnight.

Chocolate Carmel Souffle

Indulge in the perfect blend of rich chocolate and gooey caramel with this Chocolate Caramel Souffle that’s sure to impress any dessert lover.

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• 3 large eggs, separated
• 1/4 tsp salt
• 1 tbsp unsalted butter, softened
• 1 tbsp granulated sugar (for ramekins)

Instructions

1. Preheat your oven to 375°F. Butter four 6-oz ramekins and coat with 1 tbsp granulated sugar, tapping out the excess.
2. In a small saucepan, combine 1/2 cup sugar and 1/4 cup water over medium heat. Cook without stirring until the mixture turns a deep amber color, about 10 minutes. Remove from heat and carefully whisk in 1/2 cup heavy cream until smooth. Set aside to cool slightly.
3. Melt 4 oz bittersweet chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly, then whisk in 3 egg yolks one at a time.
4. In a clean bowl, beat 3 egg whites with 1/4 tsp salt until soft peaks form. Gradually fold the egg whites into the chocolate mixture, then gently fold in the caramel sauce.
5. Divide the batter among the prepared ramekins and smooth the tops. Bake for 18-20 minutes until the souffles are puffed and set.

The magic of this souffle lies in the surprise caramel center that oozes out with every spoonful, creating a luxurious contrast to the airy chocolate exterior.

Tip: Serve immediately for the most dramatic presentation, as souffles begin to deflate shortly after coming out of the oven.

Chocolate Carmel Tart

Indulge in the ultimate dessert experience with this Chocolate Caramel Tart, where rich chocolate meets gooey caramel in a buttery crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup water
• 4 tbsp unsalted butter
• 1/2 tsp sea salt
• 1 cup dark chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F. Mix flour and 1/4 cup sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Add egg yolk; mix until dough forms. Press into a tart pan. Bake for 15 minutes until golden. Cool.
2. For caramel, heat 1/2 cup sugar and water in a saucepan over medium heat until amber. Remove from heat; whisk in 4 tbsp butter, 1 cup heavy cream, and sea salt. Pour over crust; chill until set.
3. Melt chocolate chips with 1/2 cup heavy cream over low heat. Spread over caramel layer. Chill for 2 hours until firm.

The contrast between the silky chocolate and the chewy caramel makes this tart a showstopper at any gathering.

Tip: For a smoother caramel, avoid stirring the sugar and water mixture as it cooks.

Chocolate Carmel Truffles

Indulge in the rich, creamy delight of these Chocolate Caramel Truffles, a perfect blend of smooth chocolate and gooey caramel that melts in your mouth.

Ingredients

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, finely chopped
• 2 tbsp unsalted butter
• 1/2 cup caramel sauce
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup cocoa powder, for dusting

Instructions

1. In a small saucepan, heat 1 cup heavy cream over medium heat until it begins to simmer. Remove from heat.
2. Add 8 oz semi-sweet chocolate and 2 tbsp unsalted butter to the hot cream. Let sit for 2 minutes, then stir until smooth.
3. Stir in 1/2 cup caramel sauce, 1 tsp vanilla extract, and 1/4 tsp sea salt until well combined.
4. Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until firm.
5. Using a melon baller or teaspoon, scoop the mixture and roll into 1-inch balls. Dust each truffle with cocoa powder.

The secret to these truffles is the surprise burst of caramel in every bite, making them irresistibly decadent.

Tip: For an extra touch, drizzle melted chocolate over the truffles before serving.

Chocolate Carmel Waffles

Wake up to the irresistible combo of chocolate and caramel in these decadent waffles that are sure to make your morning special.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup caramel sauce, plus extra for serving
• Whipped cream, for serving

Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 cup milk, 2 large eggs, 1/4 cup melted butter, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup caramel sauce.
5. Pour the batter onto the preheated waffle iron and cook until the waffles are crisp and cooked through, about 3-4 minutes.
6. Serve immediately with extra caramel sauce and a dollop of whipped cream.

The magic of these waffles lies in the caramel sauce baked right into the batter, creating pockets of gooey sweetness in every bite.

Tip: For an extra crunch, sprinkle chopped pecans over the whipped cream before serving.

Conclusion

There you have it—18 decadent chocolate caramel recipes that promise to delight your taste buds and impress your guests! Whether you’re a seasoned baker or trying your hand at something new, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest. Happy baking!