Chewy Nutty Squirrel Bars made with cocoa, nuts, caramel chips, and sweetened condensed milk. Rich, chewy, nutty, and a little wild.
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So here’s the deal. I wasn’t trying to invent a new recipe. I wasn’t even planning to bake that day, if I’m honest. I was just trying to clean out the pantry because I couldn’t find the paprika (still missing, by the way), and I stumbled across three half-empty bags of nuts, an open container of caramel baking chips, and that familiar dusty cocoa canister we all pretend we use regularly.
And for some reason, I thought—sure, let’s make dessert with whatever this is. Not exactly Great British Bake Off material, right?
But something happened. I layered the chocolate crust, threw together a sweetened condensed milk filling (I know, sounds random, but hang with me), and topped the whole thing with a caramel-nut mixture I stirred together out of sheer stubbornness. The end result? Something chewy and crunchy and kind of ridiculous in the best way. My husband took one bite and, in between chewing, mumbled, “Squirrels would hoard this.”
And that was that. Chewy Nutty Squirrel Bars were born.
Why You’ll Love This Chewy Nutty Squirrel Bars Recipe?
Honestly, it’s the layers. These bars have texture. They’ve got flavor. They’re a little rustic, a little messy, and definitely not trying to be “refined”—but they’ll make you feel like you’ve just been hugged by a dessert.
The crust is soft and chocolatey, almost brownie-adjacent but not as dense. The middle layer is creamy, gooey, and sweet but not tooth-achingly so. And the top? A rich caramel swirl loaded with toasted nuts and a hit of salt that makes you go, wait, what is this and why is it so good?
It’s not a bar that behaves perfectly in a photo. It’s a bar that disappears before you can plate it.
Ingredient Notes:
I didn’t measure perfectly the first time. I’m not proud, but also not sorry. Here’s what I use now, with a few honest comments:
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Butter – Two sticks. Most of it goes into the crust. The rest gets melted into the sweetened milk layer. If you’re short, I’ve used margarine in emergencies. Was it the same? No. Did anyone complain? Also no.
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Powdered sugar – Makes the crust soft and tender. Regular sugar makes it gritty. Ask me how I know.
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Flour + cocoa – Nothing fancy. Just your basic all-purpose and unsweetened cocoa powder. You can use dark cocoa if you want it richer. I did that once by accident and kind of liked it more?
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Sweetened condensed milk – Do not confuse this with evaporated milk. You’ll cry. I’ve been there.
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Vanilla – Just a splash. Don’t overthink it.
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Caramel chips – The kind in the baking aisle. Yes, you could unwrap a bunch of actual caramels, but why? We’ve suffered enough.
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Nuts – I’ve used everything from pecans to sad leftover walnuts that were slightly stale (toasting saved them). Just don’t skip the toasting. It changes everything.
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Cream + salt – For that dreamy caramel topping that makes the whole thing feel like a warm hug with a punchline.
How To Make Chewy Nutty Squirrel Bars?
Step 1: Preheat and prepare.
Turn the oven to 350°F. Line a 9×13 baking pan with parchment, and don’t skip the overhang—it’s the difference between easy slicing and utter disaster.
Step 2: Build the crust.
In a bowl, cream together 1¾ sticks of butter and the powdered sugar. Stir in flour and cocoa powder. It’ll look like soft dough, or honestly, kind of like playdough. That’s fine. Press it into the pan and bake for about 15 minutes.
Step 3: Gooey layer time.
While the base is doing its thing, melt your 2 tablespoons of butter with the condensed milk over low heat. Stir constantly. It doesn’t take long—just enough for it to look a little thicker and glossy. Take it off the heat, stir in vanilla, and pour it over the hot crust. Back into the oven it goes for 8–10 minutes.
Step 4: Toast and chop the nuts.
Throw your nuts into a dry skillet over medium heat. Stir them around until they smell amazing. This takes maybe 4 minutes tops. Let them cool a bit, then chop roughly. You want bite-sized, not dust.
Step 5: Caramel topping.
In a microwave-safe bowl, melt the caramel chips with the cream in 30-second bursts. Stir between each round. Should take 2 minutes total. When it’s smooth, stir in your nuts and the salt. Try not to eat it with a spoon (or do—I get it).
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Step 6: Put it all together.
Spread that gooey nut-caramel mixture over the bars while they’re still warm. Use a spatula and work to the edges. Let the whole thing cool. Like, actually cool. Walk away if you must.
Step 7: Chill and slice.
Once cool, pop them in the fridge for an hour. It helps everything set up and slice clean. And if they’re still a little messy? That’s half the charm.
Storage Options:
Store them in the fridge for up to a week. I like them cold—the texture is firmer, and the layers feel more defined. You can freeze them, but good luck not sneaking one straight from the freezer at midnight. They thaw fast and disappear faster.
Variations and Substitutions:
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Use different nuts. Hazelnuts are wild in this.
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Add a handful of mini marshmallows to the caramel. It’s a whole vibe.
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Drizzle with melted dark chocolate. Now you’re fancy.
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Swap flour for a 1:1 gluten-free blend. No one will know.
What to Serve with Chewy Nutty Squirrel Bars?
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Strong black coffee or a latte
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A scoop of ice cream—vanilla, coffee, or butter pecan
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Spiked hot cocoa
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Your favorite sweatpants and a quiet couch
Frequently Asked Questions:
Can I skip the nuts?
Sure. The bars will still be sweet and gooey. Maybe add pretzels for crunch?
Can I use jarred caramel sauce instead of chips?
If you must. But it’ll be thinner and a bit messier. Still tasty though.
Do I have to toast the nuts?
Look, technically no. But if you skip it, you’re missing out on peak nut flavor. Just saying.
And that’s the story of how squirrel bars happened.
If you make these Chewy Nutty Squirrel Bars, I hope they bring you as much joy as they’ve brought us. I’d love to hear how yours turn out—what nuts you used, if you added anything weird, or if you just ate half the pan and called it lunch. No judgment. Promise.
Tag me. Email me. Send psychic brownie thoughts. I’m here for it.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chewy Nutty Squirrel Bars
Ingredients
- 2 sticks unsalted butter softened and divided
- 1 c powdered sugar
- 1 ¼ c flour
- ⅓ c cocoa powder
- 1 14 oz can sweetened condensed milk
- 2 tsp vanilla
- 1 c caramel baking chips
- ½ c chopped almonds pecans, or walnuts
- 4 tbsp heavy cream
- 1 tsp salt
Instructions
- Preheat your oven to 350°F (177°C). Prepare a 9x13-inch baking dish by lining it with parchment paper. Remember to set 2 tablespoons of butter for later.
- For the base beat 1 and 3/4 sticks of butter with sugar until creamy. Then blend in flour and cocoa powder until mixed. Press this mixture into the baking dish. Bake for about 15 minutes.
- While the base is baking, melt the remaining 2 tablespoons of butter in a saucepan, along with sweetened condensed milk over low heat. Stir until it thickens slightly then remove from heat and stir in some vanilla extract. Pour this mixture over the base. Bake for an additional 8 to 10 minutes until it sets.
- Toast the nuts lightly in a pan until they become fragrant. Allow them to cool before chopping them.
- For the caramel layer melt caramel chips with cream in intervals in the microwave while stirring every 30 seconds for approximately 2 minutes or until smooth. Mix in the toasted nuts and a pinch of salt.
- To assemble, spread the caramel nut mixture evenly over the layer up, to the edges. Allow it to cool down entirely in the pan.
- For best outcomes refrigerate in the fridge before slicing into bars. Indulge, in your Chewy Nutty Squirrel Bars!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
