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MotherBee’s Double Caramel Bars

Updated: Sep 17, 2023

MotherBee’s Double Caramel Bar

Whole Egg - 54 grams

Soft Brown sugar - 100 grams

Butter - 168 grams

All-purpose flour - 150 grams

Butter Milk powder - 60 grams

Condensed milk - 100 grams

Dulce de leche - 75 grams

Honey - 60 grams

Vanilla - 5 grams



dulce de leche – 380 grams

condensed milk – 380 grams

dark chocolate ganache – 300 grams


  1. Cream butter and sugar until light, add egg and continue mixing.

  2. Add all liquid ingredients and continue mixing until the sugar is totally dissolved.

  3. Mix Flour and milk powder in a bowl and add all the flour-milk mixture and mix until combined. Do not over mix.

  4. Grease and line 8x8 brownie pan. Pour caramel bar batter and evenly distribute into the pan.

  5. Bake in pre-heated oven (150C) for 30 minutes.

  6. Pour the dulce de leche on top and spread evenly.

  7. Pour the condensed milk and spread evenly.

  8. Continue baking for another 10 minutes @250C.

  9. Pour the chocolate ganache and let it cool in the refrigerator for 1-2 hours.

  10. Slice into squares or rectangles then serve.


Chocolate Ganache

Dark chocolate – 200 grams

Thick cream – 100 grams


  1. Heat the cream in the microwave for 1 minute.

  2. Pour the heated cream into the dark chocolate and leave it to melt for 2 minutes.

  3. Stir the cream and chocolate mixture until all the chocolate is totally melted and the ganache looks glossy and smooth.

  4. Set aside until needed.

Notes on Shelf life

Double Caramel Bar

Room temperature - 3 to 4 weeks, wrapped with well sealed plastic

Chilled – 4 weeks to 10 weeks

Freezer - 3 to 6  months, wrapped with well sealed plastic and packed in a sealed plastic container.

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