These no-bake chocolate caramel bars are easy to make, taste incredible and call for just 4 simple ingredients!

A stack of 4 chocolate caramel bars on a cutting board.

About the Recipe

These delicious chocolate caramel bars are a delectable treat that require minimal effort and basic ingredients.

They feature a date and walnut crust and sweet and salty date caramel topped off with a layer of rich chocolate. They will definitely have you going back for seconds!

They’re easy to prepare, sure to impress, and the best part, you only need 4 ingredients to make them.

These chocolate caramel tarts, chocolate ganache tart, chocolate fudge bars and no-bake peanut butter bars use similar ingredients if you have extra!

Ingredient Notes

Walnuts, dates, peanut butter and chocolate chips each in a bowl. Each ingredient is labelled with text.

The complete ingredient list with measurements is located in the recipe card at the end of the post.

  1. Dates. Soft and moist dates are needed for the bottom later but the dates for the middle layer will be soaked first, so you can use pretty much any kind. I like medjool, deglect noor and sayer dates best.
  2. Walnuts. Look for raw walnuts without added oil or salt. You can substitute almonds or pecans or use a mixture of nuts.
  3. Nut butter. You can use almond butter, peanut butter or even tahini for the date caramel layer. Look for a natural nut butter with 1 or 2 ingredients for example, peanuts or almonds plus sea salt.
  4. Chocolate. You can use dairy-free chocolate chips or chopped dark chocolate for the chocolate layer. I like Enjoy Life or Camino chocolate chips.


  1. Sprinkle chopped nuts like almonds, pecans or crushed pistachios over the caramel for a layer of crunch.
  2. Add up to 1/2 cup shredded coconut to the crust or caramel layers.
  3. 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.
  4. Sprinkle flaky sea salt over the chocolate layer for contrast and elevate the overall taste.
  5. Try half dates and half juicy dried cranberries in the crust layer for a fruity twist.

Step-by-Step Instructions

Before you start: Soak the dates for the caramel layer in a bowl of hot water for 20 minutes. When they’re done soaking, drain well.

Step 1. Make the Crust

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.

Blended walnut and dates in a food processor.

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.

A raw walnut date crust pressed into a loaf pan lined with parchment paper.

Step 2. Make the Date Caramel

Next, the date caramel…YUM!

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.

Blended, creamy caramel in a food processor with a spatula.

Spread the mixture evenly over the walnut date layer using the back of a spoon or small spatula.

Date caramel spread in a loaf pan lined with parchment paper.

Step 3. Make the Chocolate Topping

Finally, the chocolate topping! 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.

Melted chocolate in a glass mixing bowl with a spatula.

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.

Chocolate caramel bar topped with coarse sea salt in a loaf pan lined with parchment paper.

Step 3. Slice and enjoy!

Once the chocolate has hardened, they’re almost ready to enjoy! Follow the steps below to prevent the chocolate from cracking when you slice the bars:

  1. After pulling from the freezer, let the bars sit at room temperature for 15 minutes to allow the chocolate to soften a little.
  2. Run a sharp knife under hot water for 20 seconds then wipe off excess water.
  3. 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.
  4. Re-heat the knife, dry and then follow the score lines to gently slice into 8 large bars or 16 small slices.
8 chocolate caramel bars on a cutting board with a knife.

Recipe FAQs

Can I use different nuts for the bottom layer?

Absolutely! While the recipe suggests walnuts, feel free to experiment with your favorite nuts like almonds, pecans, or even a mix of different nuts.

Can I substitute the almond butter or peanut butter in the caramel?

Certainly! If you have dietary restrictions or preferences, you can swap the almond or peanut butter with other nut or seed butters like cashew butter, sunflower seed butter, or tahini.

Just keep in mind that the flavor may vary slightly and the crust layer still contains nuts.

A chocolate caramel bar with a bite taken out of it on a cutting board.

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.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

A stack of 4 chocolate caramel bars on a cutting board.
Print Recipe
5 from 5 votes

No-Bake Chocolate Caramel Bars

These triple layered bars are almost too easy to make! With minimal effort and ingredients, enjoy sweet and salted date caramel layered between a date walnut crust and chocolate topping. 
Prep Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 16 bars
Author: Deryn Macey


For the Crust

  • 3/4 cup 90 g chopped walnuts or walnut pieces
  • 3/4 cup 180 g packed, soft and moist pitted dates

For the Caramel

  • 1/2 cup 120 g packed, pitted dates
  • 1/4 cup 60 g almond or peanut butter
  • 1/4 tsp sea salt

For the Chocolate

  • 1/2 cup 90 g dairy-free chocolate chips or chopped dark chocolate
  • 2 tsp melted vegan butter or coconut oil optional*


  • Soak the Dates: Place the dates for the caramel layer in a bowl and cover with hot water. Soak for 20 minutes then drain well.
  • Prepare: Line a standard-sized loaf pan with parchment paper.
  • Blend Dates & Walnuts: 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.
  • Blend the Caramel: 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 Chocolate: 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 counter top from an inch or two to help smooth and distribute the chocolate in an even layer. Sprinkle with a flaky sea salt if desired.
  • Freeze: Place the loaf pan in the freezer until the chocolate has hardened.
  • Slice: Once the chocolate is hard, pull the bars from the freezer and let them set 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.
  • Store the bars in an airtight container the fridge for up to 2 weeks or freezer for up to 3 months.


The melted butter or oil helps to spread the chocolate, soften it a little and prevent cracking when sliced. 

Originally published January 28, 2020.