Caramel Chocolate Crunch Bars

Thick layers of buttery crunch, gooey caramel, and rich chocolate — easy to make and perfect for gifting or parties.

🛒 Ingredients (Makes 16 bars)

For the Crunch Base:

• 2 cups crispy rice cereal

• 1 cup crushed cornflakes (lightly crushed, not powdered)

• 1 cup salted peanuts (roughly chopped)

• ½ cup unsalted butter

• ½ cup brown sugar (packed)

• ¼ cup honey or light corn syrup

• ½ tsp salt

• 1 tsp vanilla extract

For the Caramel Layer:

• 1 cup soft caramels (about 30 pieces), unwrapped

• 2 tbsp heavy cream
  (OR use 1 cup thick homemade caramel sauce)

For the Chocolate Topping:

• 1½ cups semi-sweet chocolate chips

• 1 tbsp coconut oil or butter (for shine)

🧁 Equipment

• 8×8 or 9×9 inch pan

• Parchment paper

• Medium saucepan

• Heatproof spatula

🔪 Instructions

1️⃣ Prepare the Pan

• Line pan with parchment paper, leaving overhang for easy lifting.

• Lightly grease.

2️⃣ Make the Crunch Base

In a saucepan over medium heat:

1. Melt butter.

2. Stir in brown sugar, honey, and salt.

3. Bring to a gentle simmer for 2–3 minutes (until slightly thickened).

4. Remove from heat and stir in vanilla.

In a large bowl:

• Combine crispy rice cereal, cornflakes, and peanuts.

• Pour warm syrup mixture over.

• Mix quickly until evenly coated.

Press firmly into prepared pan using spatula or parchment.

Chill 15–20 minutes to set.

3️⃣ Add the Caramel Layer

• Melt caramels with heavy cream over low heat, stirring constantly until smooth.

• Pour over crust.

• Spread evenly.

Refrigerate 20–30 minutes until firm.

4️⃣ Add Chocolate Topping

• Melt chocolate chips with coconut oil (microwave in 30-second intervals, stirring).

• Spread evenly over caramel.

• Tap pan gently to smooth.

Chill 30–60 minutes until fully set.

5️⃣ Slice

Lift out using parchment.
Cut with a sharp knife (wipe knife between cuts for clean edges).

🍽 Storage

• Room temp (cool environment): 3–4 days

• Refrigerator: Up to 1 week

• Freezer: Up to 2 months (separate layers with parchment).