Perfect! Here’s a foolproof recipe for homemade Caramel Chocolate Crunch Bars that yields about 12 bars:
Ingredients
For the base:
- 2 cups (200 g) crisped rice cereal or crushed digestive biscuits
- 1/2 cup (115 g) unsalted butter, melted
For the caramel layer:
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the chocolate topping:
- 1 cup (180 g) semi-sweet or milk chocolate chips
- 1 tbsp (15 g) butter or coconut oil (optional, for shine)
Instructions
- Prepare the base:
- Line an 8×8 inch (20×20 cm) baking pan with parchment paper.
- Mix the cereal or crushed biscuits with melted butter until evenly coated.
- Press firmly into the pan to make a compact, even layer.
- Make the caramel:
- In a medium saucepan, combine sugar and water over medium heat.
- Stir gently until sugar dissolves, then stop stirring and let it boil until it turns a golden amber color (~5–7 minutes).
- Remove from heat and carefully stir in cream, butter, vanilla, and salt. (It will bubble vigorously—be cautious!)
- Pour the caramel evenly over the base and spread with a spatula. Let it cool for 15–20 minutes.
- Add the chocolate layer:
- Melt chocolate (and butter/coconut oil if using) in a heatproof bowl over a pan of simmering water or in short bursts in the microwave.
- Pour over the caramel layer and spread evenly.
- Chill and cut:
- Refrigerate for at least 1 hour or until firm.
- Lift the bars out using the parchment paper and cut into squares or rectangles.
- Store:
- Keep in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
These bars have a crunchy base, soft caramel center, and glossy chocolate top—perfect for snacking or gifting.
I can also give you a shortcut no-cook version if you want something even faster. Do you want me to do that?
