When I discovered this recipe, I couldn’t resist making it. It needs just a handful of ingredients!

Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a saucepan over medium heat, combine the sugar, butter, and water. Stir until the sugar dissolves and the mixture comes to a boil.

Continue to cook without stirring until the mixture turns a deep amber color, about 8-10 minutes.

Remove from heat and carefully stir in the heavy cream, vanilla extract, and salt. Be cautious as the mixture will bubble up.

Stir in the chopped nuts until well combined.

Pour the caramel mixture into the prepared baking pan and spread it evenly.

Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.

Pour the melted chocolate over the caramel layer and spread it evenly with a spatula.

Refrigerate the pan for at least 2 hours, or until the chocolate is set.

Once set, lift the parchment paper to remove the block from the pan. Cut into 16 squares and serve.

For a different flavor profile, try using milk chocolate instead of dark chocolate. You can also experiment with different types of nuts, such as hazelnuts or macadamia nuts, for a unique twist. If you’re a fan of sea salt, sprinkle a pinch of flaky sea salt on top of the chocolate layer before it sets for a sweet and salty combination. To make these squares vegan, use coconut cream in place of heavy cream and vegan chocolate chips.