Caramel swirl white chocolate bar

Here’s a detailed and indulgent recipe for a Caramel Swirl White Chocolate Bar a creamy, sweet treat with ribbons of gooey caramel throughout smooth white chocolate. Perfect as a homemade gift, dessert bar, or special snack!

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🍫 Caramel Swirl White Chocolate Bar Recipe

✨ What You’ll Get:

• A smooth and creamy white chocolate base

• Rich, buttery caramel swirled through

• A beautiful marbled finish and melt-in-your-mouth texture

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🧂 Ingredients (Makes 6–8 bars)

For the White Chocolate Base:

• 12 oz (340g) high-quality white chocolate, chopped or in chips
  (Use real white chocolate with cocoa butter, not just white baking chips for best melt & taste)

• 1 tsp coconut oil or neutral oil (for smooth melting and shine – optional)

For the Caramel Swirl:

• ½ cup granulated sugar

• 2 tbsp unsalted butter

• ¼ cup heavy cream

• Pinch of salt

• ½ tsp vanilla extract (optional)

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🍳 Instructions

1. Make the Caramel Swirl

1. In a small saucepan over medium heat, melt the sugar while stirring constantly until it turns into a deep amber liquid.

2. Add butter and stir until melted and combined.

3. Slowly whisk in the heavy cream (it will bubble up—be careful!).

4. Cook for 1 more minute, then remove from heat and stir in salt and vanilla (if using).

5. Let caramel cool slightly until thick but still pourable (about 5–10 minutes).

2. Melt the White Chocolate

1. Melt white chocolate and coconut oil (if using) in a double boiler or in the microwave in 30-second intervals, stirring between each, until fully smooth.

2. Pour about ¾ of the melted white chocolate into a parchment-lined pan or silicone chocolate bar mold.

3. Add the Caramel Swirl

1. Spoon or drizzle the caramel over the white chocolate in thin ribbons or dollops.

2. Use a toothpick, knife, or skewer to gently swirl the caramel through the chocolate, creating a marbled pattern.

3. Pour the remaining white chocolate on top and lightly swirl again for a layered effect.

4. Chill and Set

• Tap the pan or mold gently to remove air bubbles.

• Refrigerate for 1–2 hours or until fully set and firm.

• Once set, remove from mold or slice into bars.

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🍬 Optional Add-ins & Variations:

• Sea Salt: Sprinkle flaky sea salt on top before setting for a salted caramel vibe.

• Nuts: Add toasted almonds or pecans for crunch.

• Espresso powder: Stir ¼ tsp into the white chocolate for a subtle coffee-caramel flavor.

• Layered look: Pour half the chocolate, swirl in caramel, then add the rest of the chocolate for a center ribbon of caramel.

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📦 Storage:

• Store in an airtight container in the fridge for up to 2 weeks.

• Can also be frozen (wrap tightly) for up to 2 months.