Got it! Here’s a simple, no-bake homemade caramel chocolate crunch bar recipe—quick, easy, and still delicious:
Ingredients
For the base & crunch:
- 3 cups (90 g) crispy rice cereal
- 1 cup (150 g) crushed digestive biscuits or graham crackers
- 1/2 cup (125 g) peanut butter (or any nut butter)
- 1/2 cup (120 ml) honey or golden syrup
For the chocolate topping:
- 1 cup (180 g) chocolate chips (milk, dark, or semi-sweet)
- 1 tbsp (15 g) coconut oil or butter (optional, for shine)
Instructions
- Prepare the base & crunch:
- Line an 8×8 inch (20×20 cm) pan with parchment paper.
- In a saucepan over low heat, melt peanut butter and honey together, stirring until smooth.
- Remove from heat and stir in the rice cereal and crushed biscuits until fully coated.
- Press the mixture firmly into the prepared pan to form an even layer.
- Add the chocolate layer:
- Melt the chocolate with coconut oil/butter in a microwave or double boiler until smooth.
- Pour over the crunchy base and spread evenly with a spatula.
- Chill & set:
- Refrigerate for at least 1 hour, or until chocolate is firm.
- Cut & serve:
- Lift out the bars using the parchment paper and cut into squares or rectangles.
- Store in an airtight container in the fridge for up to 2 weeks.
✅ Tips:
- Add a pinch of salt or a few chopped nuts for extra flavor.
- Swap peanut butter for almond or cashew butter if preferred.
- For a “caramel effect,” drizzle a bit of dulce de leche or soft caramel on top before the chocolate layer.
If you want, I can also give a version that uses actual soft caramel pieces for an even gooier center—still completely no-bake. Do you want me to make that version too?
