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:
Melt butter.
Stir in brown sugar, honey, and salt.
Bring to a gentle simmer for 2–3 minutes (until slightly thickened).
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).
