Caramel Chocolate Crunch Bars Recipe

 

🍫 Caramel Chocolate Crunch Bars Recipe

Ingredients:

For the Crunch Layer:

3 cups crispy rice cereal (adds that light, airy crunch)

1 cup semi-sweet chocolate chips (melts smoothly for binding and flavor)

½ cup peanut butter or almond butter (adds creaminess and helps hold the cereal together)

For the Caramel Layer:

1 cup soft caramels (unwrapped, about 30 pieces)

2 tablespoons heavy cream (makes the caramel silky and spreadable)

¼ teaspoon sea salt (balances the sweetness)

For the Chocolate Topping:

1 cup milk or dark chocolate chips (melts into a smooth top layer)

1 tablespoon butter or coconut oil (gives shine and prevents cracking)

---

Instructions:

1. Prepare Pan

Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy lifting later.

2. Make the Crunch Base

In a saucepan, melt the 1 cup chocolate chips and peanut butter over low heat, stirring until smooth.

Remove from heat and stir in the rice cereal until evenly coated.

Press the mixture firmly into the bottom of the prepared pan. Place in the fridge to set while making the caramel.

3. Make the Caramel Layer

In a saucepan over low heat, melt the caramels with the heavy cream, stirring constantly until smooth.

Stir in the sea salt.

Pour the caramel over the chilled crunch layer, spreading evenly. Chill again for 10–15 minutes until firm.

4. Make the Chocolate Topping

Melt chocolate chips with butter (or coconut oil) until smooth.

Pour over the caramel layer, tilting the pan to cover evenly.

Tap the pan lightly to remove air bubbles.

5. Chill and Slice

Refrigerate for at least 1–2 hours until fully set.

Use the parchment overhang to lift bars from the pan.

Slice into squares or bars with a sharp knife (warming the knife under hot water helps cut cleanly).

---

Pro Tips:

For extra flair, sprinkle flaky sea salt or crushed nuts on top before the chocolate sets.

If you prefer a chewier texture, add chopped pretzels or toffee bits into the caramel layer.

These bars keep best in the fridge (up to 1 week) but can be frozen for longer storage.