Why It Works Using Dutch-process cocoa powder and salted butter, then finishing with flaky sea salt, builds a deeper chocolate flavor while keeping the bars from tasting overly sweet. Cooking the caramel until it's thick enough to hold its shape but still be soft and chewy ensures a layer that slices cleanly without becoming hard or brittle. My mom is a home baker, and for as long as I can remember, these chocolate caramel squares have been a household staple. She recently told me the recipe actually traces back to something my late grandmother used to make. While my grandmother could certainly cook and bake, she wasn’t especially interested in doing so. Her recipe likely came from a magazine clipping and started with a boxed mix. Over time, my mom adapted and carefully recorded her version.…