Here’s a delicious, indulgent recipe for Caramel Chocolate Crunch Bars—crispy, chewy, and perfect for dessert or a treat!
Caramel Chocolate Crunch Bars
Ingredients (for 12 bars):
Base:
- 2 cups (180 g) crisp rice cereal
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (50 g) brown sugar
Caramel Layer:
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) brown sugar
- 1 tsp vanilla extract
Chocolate Layer:
- 1 1/2 cups (270 g) semi-sweet chocolate chips
- Optional: 1 tbsp coconut oil (for smoother chocolate)
Instructions:
- Prep pan: Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
- Make the base:
- Mix rice cereal, graham cracker crumbs, melted butter, and brown sugar in a bowl.
- Press mixture firmly into the bottom of the prepared pan.
- Make the caramel layer:
- In a saucepan over medium heat, melt butter and brown sugar.
- Stir in sweetened condensed milk and cook 5–7 minutes until bubbly and thickened, stirring constantly.
- Remove from heat, stir in vanilla, and pour over the base. Spread evenly.
- Bake (optional):
- For a firmer caramel, bake at 350°F (175°C) for 10–12 minutes. Let cool slightly.
- Chocolate layer:
- Melt chocolate chips (and coconut oil if using) in a microwave or double boiler until smooth.
- Pour over the caramel layer and spread evenly.
- Chill & set:
- Refrigerate for at least 2 hours, or until chocolate is firm.
- Cut & serve:
- Lift out of pan using parchment paper. Cut into bars with a sharp knife. Enjoy!
Tips for Success:
- For extra crunch, sprinkle chopped nuts or toffee bits between the caramel and chocolate layers.
- Use a sharp knife dipped in hot water to cut clean bars.
- Store in an airtight container at room temp for up to 5 days, or refrigerate for longer shelf life.
If you want, I can also give a fudgier, chewier “millionaire’s shortbread” style version that’s even more decadent with layers of shortbread, caramel, and chocolate.
Do you want that version too?
