homemade Caramel Chocolate Crunch Bars

Homemade Caramel Chocolate Crunch Bars

Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Servings: 16–20 bars

Ingredients

Crunch Base

• 2 cups crispy rice cereal
• 1½ cups all-purpose flour
• ½ cup brown sugar
• ½ cup melted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Caramel Layer

• ½ cup butter
• 1 cup brown sugar
• 1 can (14 oz) sweetened condensed milk
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Chocolate Topping

• 2 cups chocolate chips
• 1 tablespoon coconut oil or shortening
• Flaky sea salt, optional

Instructions

1. Prepare the pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

2. Make the crunch base: Mix crispy rice cereal, flour, brown sugar, and salt. Add melted butter and vanilla. Stir until combined.

3. Bake: Press the mixture firmly into the prepared pan. Bake for 15–18 minutes, until lightly golden. Let cool.

4. Make the caramel: In a saucepan, combine butter, brown sugar, condensed milk, cream, and salt. Cook over medium-low heat, stirring constantly, until thick and smooth, about 8–10 minutes.

5. Add vanilla: Remove from heat and carefully stir in vanilla.

6. Layer the caramel: Pour the warm caramel over the cooled crunch base. Spread evenly. Refrigerate for 1 hour, or until firm.

7. Add chocolate: Melt the chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each interval.

8. Spread: Pour the melted chocolate over the caramel and spread evenly. Sprinkle with a little flaky sea salt if desired.

9. Chill: Refrigerate for another 1 hour, or until the chocolate is completely set.

10. Cut: Lift the bars out using the parchment paper. Let them sit at room temperature for about 10 minutes, then cut into squares with a sharp knife.

Tips

• Use dark or semi-sweet chocolate if you prefer less sweetness.
• Add chopped pecans, peanuts, or almonds for extra crunch.
• For salted caramel bars, sprinkle flaky sea salt over the chocolate.
• Don’t rush the chilling steps; firm layers make the bars much easier to cut.

Storage

Store in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers if stacking the bars.

You can also freeze them for up to 2 months. Thaw in the refrigerator before serving.