Caramel Chocolate Crunch Bars
Ingredients
For the Base:
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup brown sugar, packed
- 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
For the Caramel Layer:
- 1 can (14 oz / 400 g) sweetened condensed milk
- ½ cup (1 stick) unsalted butter
- ½ cup light brown sugar
- ¼ cup golden syrup or light corn syrup
- Pinch of salt
For the Crunch & Topping:
- 1½ cups Rice Krispies (or similar puffed rice cereal)
- 1½ cups milk or dark chocolate chips (or chopped chocolate bars)
- 1 tbsp vegetable oil or coconut oil (for a glossy finish)
Instructions
- Prepare the Base
- Preheat oven to 350°F (175°C).
- Mix melted butter, brown sugar, and graham cracker crumbs until combined.
- Press evenly into a parchment-lined 9×13-inch pan.
- Bake for 10 minutes, then let it cool slightly.
- Make the Caramel Layer
- In a saucepan, combine butter, brown sugar, syrup, and condensed milk.
- Stir constantly over medium heat until it comes to a gentle boil.
- Continue stirring for 6–8 minutes, until thickened and golden.
- Pour over the cooled base and spread evenly.
- Chill for 30 minutes to firm slightly.
- Add the Crunch Layer
- In a bowl, combine the puffed rice cereal with the warm caramel (if you like it mixed in) or sprinkle it over the caramel layer for a crunchier texture.
- Press gently to stick.
- Top with Chocolate
- Melt chocolate chips with oil in the microwave (in 20-second intervals, stirring between).
- Spread evenly over the top.
- Optional: sprinkle with sea salt or crushed toffee bits.
- Chill & Cut
- Refrigerate for at least 1 hour, or until fully set.
- Slice into bars or squares using a sharp knife (warm it for cleaner cuts).
Tips
- For extra crunch, mix in crushed pretzels or toffee bits with the puffed rice.
- Store in an airtight container in the fridge for up to 1 week (or freeze for longer).
- If you prefer a salted caramel version, add ½ teaspoon flaky sea salt to the caramel layer.