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:
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2 cups crispy rice cereal
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1 cup crushed cornflakes (lightly crushed, not powdered)
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1 cup salted peanuts (roughly chopped)
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½ cup unsalted butter
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½ cup brown sugar (packed)
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¼ cup honey or light corn syrup
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½ tsp salt
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1 tsp vanilla extract
For the Caramel Layer:
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1 cup soft caramels (about 30 pieces), unwrapped
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2 tbsp heavy cream
(OR use 1 cup thick homemade caramel sauce)
For the Chocolate Topping:
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1½ cups semi-sweet chocolate chips
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1 tbsp coconut oil or butter (for shine)
🧁 Equipment
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8×8 or 9×9 inch pan
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Parchment paper
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Medium saucepan
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Heatproof spatula
🔪 Instructions
1️⃣ Prepare the Pan
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Line pan with parchment paper, leaving overhang for easy lifting.
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Lightly grease.
2️⃣ Make the Crunch Base
In a saucepan over medium heat:
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Melt butter.
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Stir in brown sugar, honey, and salt.
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Bring to a gentle simmer for 2–3 minutes (until slightly thickened).
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Remove from heat and stir in vanilla.
In a large bowl:
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Combine crispy rice cereal, cornflakes, and peanuts.
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Pour warm syrup mixture over.
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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
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Melt caramels with heavy cream over low heat, stirring constantly until smooth.
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Pour over crust.
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Spread evenly.
Refrigerate 20–30 minutes until firm.
4️⃣ Add Chocolate Topping
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Melt chocolate chips with coconut oil (microwave in 30-second intervals, stirring).
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Spread evenly over caramel.
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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
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Room temp (cool environment): 3–4 days
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Refrigerator: Up to 1 week
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Freezer: Up to 2 months (separate layers with parchment).
