Salted Chocolate Caramel Cheesecake Bars

Ok. So, let me tell you about these bars.


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Y’all know by now I don’t care much about sweets, but my M.O. is to blog one or two every few months.

Just for shits and giggles.

Or giggles and shits.

Whichever you prefer. I’m here for you.

When I was younger I loved sweets, especially chocolate. I had an affinity for cheesecake and key lime pie. As a matter of fact, my husband gave me a key lime pie a few weeks ago on my birthday (yes, I turned 21 again) even though he knew I probably wouldn’t eat it – but he brought it home because he knew it was my favorite.

Anyway, truth is, every now and then I like a *bite* of something sweet. Like a miniature Crackle Bar, or a Hershey Kiss. Or two, maybe. Ok, fine, more depending on the time of the month but typically that’s not the case.

Then I’m done and I’m ready for something hot.

And cheesy.

And salty.



These, although I will be making an adjustment to the crust, are so blog worthy.

I have no patience, so I had to go ahead and share them with you.

Salted Cheesecake Bars with Caramel and Chocolate


  • 1/2 cup oats
  • 1/2 cup pecans
  • 2 tbsp sugar
  • 1/2 stick cold butter, dice
  • 1 block cream cheese, at room temperature
  • 1 egg
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 3/4 cup jarred caramel
  • 3/4 cup milk chocolate chips
  • 1 tbsp Crisco shortening
  • Pink Himalayan Sea Salt - Regular coarse sea salt would work just fine as well


  • Spray a small rectangular dish (7x5x1.5) with cooking spray
  • In a food processor blend together the oats, pecans and sugar until very crumby. Add butter and pulse until it forms a ball.
  • Add crumb mixture to prepared dish and press to form a crust. Refrigerate for an hour.
  • Meanwhile, preheat oven to 350. Add cream cheese through sugar to your food processor bowl; pulse until smooth.
  • Remove crust from fridge and pour filling on top. Bake for 40 minutes, or until slightly golden brown and starting to crack at the edges. Remove and cool for at least an hour.
  • Microwave the caramel for 30 seconds at a time on 75% heat, stirring in between, until warm.
  • Pour the caramel over the cheesecake, let sit for 30 minutes.
  • Meanwhile in a glass bowl, microwave the chocolate chips and Crisco just like you did the caramel, until melted. Pour chocolate over the caramel layer and sprinkle with sea salt.
  • Cover and refrigerate for at least 3 hours, preferably overnight.

I LOVE what the salt adds to the taste and texture of these. The salt I used is very coarse and crunchy.

And pink. How cute is that?




  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 14 Comments

  1. Mindy

    So, I just want to start with OMG!!! Yummmm!! I’m just wondering where the egg goes? I just made these & I’m guessing the egg goes in with the sugar & cream cheese mixture, so that’s what I did, they are in the oven now:-) There just aren’t any instructions as to what to do with the egg.
    These look fabulous & I cannot wait to put them in my mouth!! Thanks so much for the recipe!

    1. Mindy

      And the vanilla!! What do we do with the vanilla?

      1. Dixie Chik

        Sorry Mindy! I’ll change that instruction – vanilla goes in with the sugar/cream cheese mixture. Thanks for bringing that to my attention!!

  2. Seana Turner

    I. Am. Drooling. Good thing bathing suit season is almost over — I’m all about this recipe! Stopping in from LOBS. Thanks for sharing!

  3. Seana Turner

    I. Am. Drooling. Good thing bathing suit season is almost over — I’m all about this recipe!

  4. Amy | Club Narwhal

    These look absolutely GORGEOUS! I love the salty/sweet combination and the fact that you wrap it all up in a delicious bar is just awesome. Stopping by from Whimsy Wednesdays 🙂

  5. Rhonda @wine-y wife

    I love Himalayan sea salt! I pull it out whenever possible. And salted caramel…you can’t go wrong with that! These look delicious!

  6. Amanda @ Serenity Now

    Would love to feature your recipe, but I don’t see a link back to my party within your post. They look delicious!

  7. I love salted caramel! What a great idea to combine it in a cheesecake! Oh and re key lime pie, I have always wanted to try it but here in Australia it’s hard to come by, until I went to an American restaurant and they had it on the menu, the only problem was I when it came out it was this horrible slime/gak colour and was quite bitter, is the bitterness normal (so I know weather to give it another chance if I ever see it on a menu again?)

  8. Debbie McEwen

    Wow! This looks deee-licious! We’d love to have you share the recipe at our Saturday Link Party! Deb @

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