No-Bake Chocolate Caramel Bars with Date Caramel
on May 09, 2023, Updated Jul 31, 2026
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These no-bake chocolate caramel bars are made with just 4 simple ingredients and taste like Twix. A sweet date and walnut crust is topped with creamy salted date caramel and finished with a layer of rich dark chocolate for an easy dessert that’s chewy, fudgy and decadent.
They require no baking, no refined flour and can be made ahead, making them perfect for meal prep, holiday platters or keeping in the freezer whenever you need a healthier chocolate treat. The finished bars have a chewy walnut-date crust, smooth salted caramel filling and a firm chocolate topping that softens slightly at room temperature.
5-Star Review
These bars are delicious! I always have a batch in my freezer. It’s a nice treat when I feel like something sweet.
Why You’ll Love These Chocolate Caramel Bars
- Just 4 everyday ingredients.
- Rich, chewy texture with creamy date caramel and crisp chocolate.
- Naturally sweetened with dates.
- Vegan, gluten-free and dairy-free.
- No baking required.
- Perfect for meal prep and freezer storage.
- Easy to customize with different nuts or nut butters.
These have all the chocolate-caramel appeal of a Twix, such as a chewy date-walnut crust, a layer of salted date caramel, and a snap of dark chocolate on top but they’re reminiscent of Twix rather than a copy.
If you want something closer to the actual candy bar, try my baked Vegan Twix Bars or Homemade Vegan Snickers.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Dates. Soft Medjool dates create the smoothest caramel and sticky crust, but Deglet Noor or Sayer dates also work well. If your dates feel dry, soak them in warm water for 10–15 minutes before using.
- Walnuts. Walnuts provide a soft, buttery texture that blends easily into the crust. Pecans work as well and add a rich flavour and almonds also work, creating a slightly firmer crust. You could even do peanuts and peanut butter if you love peanut flavour!
- Nut butter. You can use almond butter, peanut butter or even tahini for the date caramel layer. Look for a natural nut butter with only nuts (or seeds) and salt listed as the ingredients. Peanut butter makes them taste most like a candy bar, almond butter or cashew butter has a more neutral flavour.
- Chocolate. Dark chocolate (60–70%) creates the best balance with the sweet caramel. Dairy-free chocolate chips also work well.
Variations
- Sprinkle chopped nuts like almonds, pecans or crushed pistachios over the caramel for a layer of crunch.
- Stir 1–2 tablespoons cocoa powder into the caramel for a richer chocolate caramel layer.
- Sprinkle with freeze-dried raspberries for a chocolate raspberry version.
- Add up to 1/2 cup shredded coconut to the crust or caramel layers.
- For coffee lovers, add 1-2 tsp espresso powder to the crust or caramel layers to give the bars a subtle coffee flavour and enhance the chocolate flavour.
- Sprinkle flaky sea salt over the chocolate layer for contrast and elevate the overall taste.
- Try half dates and half juicy dried cranberries in the crust layer for a fruity twist.
Before You Start
- Soak the dates for the caramel layer in hot water for 20 minutes.
- Line your loaf pan with parchment paper, leaving an overhang for easy removal.
How to Make No-Bake Chocolate Caramel Bars
- To make the bottom layer, add the dates and walnuts to a food processor and mix into a crumbly dough. You should be able to press the “dough” into a little ball with your fingers. If it seems too crumbly, add 1-2 tsp warm water and process again.
- Use your hands to firmly press the the dough into a parchment paper-lined loaf pan. Take a few moments to really press it in firmly, making sure you work it into each corner. It’s helpful to have the parchment paper stick out over the edges so you can easily lift the finished bars from the pan.
- Before you start this layer, give the food processor a quick wipe to remove any leftover bits of walnuts. There’s no need to clean it out completely though. Add the soaked and drained dates (it’s okay if they’re a little wet), almond butter and sea salt and process to combine until smooth and creamy.
- Spread the mixture evenly over the walnut date layer using the back of a spoon or small spatula.
- Melt chocolate chips or chopped dark chocolate in a microwave or stovetop using a double boiler. If you’re using the microwave, melt for 30-seconds initially, stir, then continue in 15-second intervals. Once it’s nearly all melted, stir to mix in any remaining bits of chocolate. Optional: Add 2 tsp of oil or butter to the melted chocolate to make it smoother, easier to spread and prevent cracking when you slice the bars.
- Pour the melted chocolate into the pan and spread evenly over the caramel layer. It can help to gently shake the pan back and forth and drop on the counter from 1-2 inches to help evenly distribute and smooth the chocolate. I recommend sprinkling the chocolate with some flaky sea salt. This really brings out the flavour of the date caramel and chocolate. Place the whole pan in the freezer to set the chocolate.
- After pulling from the freezer, let the bars sit at room temperature for 15 minutes to allow the chocolate to soften a little. Run a sharp knife under hot water for 20 seconds then wipe off excess water. Score the bars by lightly running the knife over the bars where you want to cut them. Go back over the score lines a few times until you’ve almost cut right through the chocolate layer. Re-heat the knife, dry and then follow the score lines to gently slice into 8 large bars or 16 small slices.
Expert Tips
- Use fresh, soft dates for the smoothest caramel.
- Press the crust very firmly into the pan so the bars don’t crumble.
- Chill between layers if your kitchen is warm.
- Add 1–2 teaspoons coconut oil to the chocolate for cleaner slicing.
- Let the bars sit 10–15 minutes before cutting.
- Warm your knife between cuts for perfect slices.
Common Mistakes
- Skipping parchment paper. Lining the pan will make the bars much easier to remove.
- Using dry dates without soaking them. Be sure to soak the dates for the caramel so they’re smooth and produce a creamy caramel.
- Not pressing the crust firmly enough. Take a few minutes to work the crust firmly into the pan.
- Overheating the chocolate. Chocolate can burn so err on the side of caution and check it often. Once it’s nearly all melted, remove from heat and stir to mix in any unmelted bits.
- Cutting immediately after freezing. Let it sit a few minutes and used a warmed knife to prevent the chocolate from cracking.
Recipe FAQs
Yes! Walnuts create a soft, buttery crust, but pecans work just as well and add a richer flavour. Almonds can also be used, though they’ll create a slightly firmer texture. You can even use a combination of nuts.
Absolutely. Almond butter, peanut butter and cashew butter all work well. For a nut-free option, use sunflower seed butter or tahini. Keep in mind each will slightly change the flavour.
This usually happens if your dates are dry. Soak them in hot water for 20 minutes, then drain well before blending. If needed, add 1 teaspoon of warm water at a time until the caramel is smooth and spreadable.
Yes. Replace the walnuts with raw sunflower seeds or pumpkin seeds and use sunflower seed butter or tahini for the caramel layer. The flavour will be slightly different but still delicious.
Yes. While they can sit at room temperature for a short time when serving, they’re best stored in the refrigerator or freezer. Chilling keeps the caramel firm and prevents the chocolate from becoming too soft.
Cold chocolate is more likely to crack. Let the bars sit at room temperature for 10–15 minutes before slicing, and use a sharp knife warmed under hot water for the cleanest cuts.
No. Any chocolate that melts smoothly will work. Dark chocolate balances the sweetness of the date caramel, while milk or semi-sweet chocolate will produce a sweeter dessert.
Storing Instructions
- Room Temperature: In cooler temperatures, they can be stored in an airtight container at room temperature for a few days. Note that if it’s warm, the chocolate will melt and caramel will get overly soft and gooey. I recommend storing them in the fridge or freezer until serving.
- Refrigeration: Place the bars in an airtight container and store for up to 2 weeks.
- Freezing: These bars are freezer-friendly and it’s recommend to store them in the freezer. Store in an airtight container for up to 3 months. There’s no need to thaw them as they don’t freeze solid, so you can enjoy them directly from the freezer.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
No-Bake Chocolate Caramel Bars with Date Caramel
Ingredients
For the Crust
- 3/4 cup chopped walnuts or walnut pieces, 90 g
- 3/4 cup packed, soft and moist pitted dates, 180 g
For the Caramel
- 1/2 cup packed, pitted dates, 120 g
- 1/4 cup almond or peanut butter, 60
- 1/4 tsp sea salt
For the Chocolate
- 1/2 cup dairy-free chocolate chips or chopped dark chocolate, 90 g
- 2 tsp melted vegan butter or coconut oil, optional*
Instructions
- Place the dates for the caramel layer in a bowl and cover with hot water. Soak for 20 minutes then drain well.
- Line a standard-sized loaf pan with parchment paper.
- Add the walnuts and dates to a food processor and mix for 30-60 seconds until it forms a crumbly but sticky dough. Firmly press the dough into the lined loaf pan until you have a firm, even layer. It helps to wet your fingers to prevent them from sticking to the dough.
- Add the soaked dates to the food processor with the almond butter and sea salt. Process into a thick, creamy texture then evenly spread it over the bottom layer in the loaf pan using the back of a spoon or small spatula.
- Melt the chocolate in the microwave in 15-20 seconds increments or using a double boiler. Stir until completely smooth. Using a spatula, evenly spread the melted chocolate over the caramel layer. Shake it back and forth gently or drop it on the countertop from an inch or two to help smooth and distribute the chocolate in an even layer. Sprinkle with a flaky sea salt if desired.
- Place the loaf pan in the freezer until the chocolate has hardened.
- Once the chocolate is hard, pull the bars from the freezer and let them sit a room temperature for about 10 minutes. Lift out of the pan and onto a cutting board. Run a sharp knife under hot water for 20 seconds, then wipe excess water off and use it to score the chocolate, running the knife over the score lines a few times until you've almost cut right through the chocolate layer. This will help prevent it from cracking when you slice it. Heat the knife under hot water again, dry and then follow the score lines to gently slice the bar into 8 squares or 16 small bars.
Notes
Nutrition
Originally published January 28, 2020.
These bars are delicious! I always have a batch in my freezer. It’s a nice treat when I feel like something sweet.
Glad you like them!! They’re perfect for stashing in the freezer.
These sound so good! My son has a peanut and tree nut allergy, could I sub sunflower seeds or ? for the walnuts?
I haven’t tested it so I can’t guarantee it but that should work ok, yes. Enjoy!
Delicious!! Made this morning and we will see how long they last in the freezer…hard to resist! I may up the walnut to date ratio for the first layer next time just to get a little more crunchy, but would make again just as is! Awesome recipe – thanks so much!!
So very tasty! Disappeared so quickly. I added a little bit of desiccated coconut to the base because I love the taste! Worked well!
Also didn’t have any cracking of the chocolate. Waited ten min after freezing 🙂
can’t wait to make them again!
Great! I’m glad the chocolate worked out ok. Sounds great with coconut! I just posted a new caramel recipe with a chocolate coconut crust…so yummy! Thanks for trying my recipe and leaving a review, it’s very much appreciated!
YUM! Whole family loved it. My daughters said “is this a HEALTHY DESSERT” with many eyes rolling. I said “taste it and you tell me.” They thought it was delicious!
Absolutely GORGEOUS, Deryn! Love the walnut crust base 🙂 Walnuts are my fave!
Thanks! Let me know if you try them.