Caramel Chocolate Crunch Bars

Caramel Chocolate Crunch Bars: A Step-by-Step Guide to a Decadent Treat

If you’re a dessert lover with a craving for something sweet, crunchy, and indulgent, Caramel Chocolate Crunch Bars are the perfect fix. These layered bars combine the richness of chocolate, the buttery sweetness of caramel, and the irresistible crunch of cereal or cookies into one delightful bite. Whether you’re making them for a party, a potluck, or just a weekend treat, this easy-to-follow recipe ensures your bars turn out deliciously perfect every time.

Ingredients

Crunch Layer:

3 cups crispy rice cereal (or crushed digestive biscuits/graham crackers)
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup honey or corn syrup
1/2 tsp vanilla extract

Caramel Layer:

1/2 cup unsalted butter
1/2 cup sweetened condensed milk
1/2 cup brown sugar
2 tbsp golden syrup or corn syrup
Pinch of salt

Chocolate Topping:

1 1/2 cups semi-sweet or milk chocolate chips
1 tbsp butter or heavy cream (for a smoother melt)

Step-by-Step Method

Step 1: Prepare the Base Crunch Layer

Line your pan: Use a square 8×8 inch or 9×9 inch baking pan. Line it with parchment paper, leaving overhangs on the sides to lift the bars out easily later.
Melt the base: In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in 1/2 cup brown sugar and 1/4 cup honey or corn syrup. Bring to a gentle boil for 2 minutes, stirring constantly to avoid burning.
Add vanilla: Remove from heat and stir in 1/2 tsp of vanilla extract.
Mix in cereal: Add the crispy rice cereal (or crushed biscuits) and stir until fully coated.
Press into pan: Transfer the mixture into your prepared pan and press it down firmly and evenly. Use a spatula or the back of a spoon. Set aside to cool slightly.

Step 2: Make the Caramel Layer

Combine caramel ingredients: In a clean saucepan, add 1/2 cup butter, 1/2 cup sweetened condensed milk, 1/2 cup brown sugar, 2 tbsp syrup, and a pinch of salt.
Heat slowly: Cook over medium heat, stirring constantly. Once everything is melted, bring it to a boil, then reduce to a simmer.
Cook until thickened: Let it simmer for 5–7 minutes or until it thickens and darkens slightly in color. Stir constantly to prevent burning.
Pour over base: Once thick, pour the caramel over the cooled crunch base and spread evenly. Let it cool at room temperature or refrigerate for 20–30 minutes until set.