Here’s a decadent and crunchy Caramel Chocolate Crunch Bars recipe—layers of chocolate, caramel, and crispy base that’s perfect for dessert or a treat.
Ingredients
Base Layer
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ½ cup (115 g) unsalted butter, melted
- ¼ cup (50 g) sugar
Caramel Layer
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cubed
- ½ cup (120 ml) heavy cream
- Pinch of salt
Chocolate Layer
- 1 ½ cups (255 g) semi-sweet chocolate chips
- 2 tbsp butter
Optional Crunch Add-ins
- 1 cup chopped nuts (pecans, almonds, or walnuts)
- 1 cup rice cereal for extra crunch
Instructions
1. Prepare the Base
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press mixture firmly into the bottom of a greased 9×9-inch baking pan.
- Bake for 8–10 minutes until lightly golden. Let cool slightly.
2. Make the Caramel
- In a medium saucepan over medium heat, melt sugar, stirring constantly until it becomes a golden caramel.
- Carefully add butter and stir until melted and combined.
- Slowly whisk in heavy cream and salt. Cook 1–2 minutes until smooth and slightly thickened.
- Pour caramel over the cooled crust and spread evenly. Let it set for 15–20 minutes.
3. Add the Chocolate Layer
- In a microwave-safe bowl or double boiler, melt chocolate chips with butter until smooth.
- Pour chocolate over the set caramel layer and spread evenly.
- Optional: Sprinkle chopped nuts or rice cereal on top for extra crunch.
4. Chill and Slice
- Refrigerate for at least 1–2 hours until chocolate is firm.
- Cut into bars and serve. Store in the fridge for up to a week.
Tips
- Use a light hand when melting caramel; it can burn quickly.
- For a softer caramel, add an extra tablespoon of cream.
- You can also line the pan with parchment paper for easy removal.
If you want, I can also give a no-bake version that’s faster, keeps the crunchy caramel texture, and doesn’t require oven time.
Do you want me to give that version too?
