Caramel Chocolate Crunch Bars

Table of Contents

Description:

Indulge in the perfect balance of sweet caramel, rich chocolate, and crunchy layers with these Caramel Chocolate Crunch Bars. They feature a buttery shortbread base, a gooey caramel center, and a crispy chocolate topping. Perfect for parties, gifts, or a delightful homemade treat, these bars are easy to make and even easier to devour!

Ingredients:

For the Shortbread Base:

1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
2 cups (250g) all-purpose flour
¼ teaspoon salt

For the Caramel Layer:

1 can (14 oz/400g) sweetened condensed milk
½ cup (113g) unsalted butter
½ cup (100g) brown sugar, packed
¼ cup (60ml) light corn syrup (or golden syrup)
¼ teaspoon salt
1 teaspoon vanilla extract

For the Chocolate Crunch Topping:

1 ½ cups (260g) semi-sweet chocolate chips
1 cup (100g) crispy rice cereal (like Rice Krispies)

Instructions:

Step 1: Prepare the Shortbread Base

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the flour and salt, mixing until a crumbly dough forms.
Press the dough evenly into the prepared pan. Prick the surface with a fork.
Bake for 20-25 minutes, or until lightly golden. Allow it to cool completely.

Step 2: Make the Caramel Layer

In a saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, corn syrup, and salt.
Stir continuously until the mixture thickens and turns a caramel color (about 8-10 minutes).
Remove from heat and stir in the vanilla extract.
Pour the caramel over the cooled shortbread base and spread evenly.
Let it cool and set for at least 1 hour.

Step 3: Add the Chocolate Crunch Topping

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Stir in the crispy rice cereal until evenly coated.
Spread the chocolate crunch mixture over the set caramel layer.
Chill in the refrigerator for at least 2 hours before slicing into bars.

Notes:

Chilling Time: Ensure each layer is fully set before adding the next to prevent mixing.
Storage: Store in an airtight container at room temperature for up to 1 week or refrigerate for a firmer texture.
Make-Ahead: These bars can be made 2-3 days in advance and stored in the fridge.

Tips:

For easier slicing, use a sharp knife warmed under hot water.
Experiment with dark or milk chocolate for different flavor profiles.
Add a pinch of sea salt on top for a salted caramel version.
If you prefer a thicker caramel layer, double the caramel ingredients.

Servings:

Makes about 24 bars (depending on how large or small you cut them).

Nutritional Information (Per Bar):

Calories: ~250
Fat: 15g
Carbohydrates: 30g
Protein: 2g
Fiber: 1g
Sugar: 20g
Sodium: 120mg

Note: Nutritional values are estimates and may vary depending on specific ingredients used.

Benefits:

Energy Boost: The combination of carbs and sugars provides a quick energy boost.
Mood Enhancer: Chocolate is known to release endorphins, enhancing mood.
Perfect for Gifting: These bars make delightful homemade gifts or party favors.

Q&A:

Q: Can I use dark chocolate instead of semi-sweet?
A: Absolutely! Dark chocolate adds a richer, less sweet flavor profile.
Q: Can I freeze Caramel Chocolate Crunch Bars?
A: Yes! Freeze them in a single layer first, then stack with parchment paper in between. They’ll last up to 3 months.
Q: Can I make this gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Q: Why is my caramel layer too runny?
A: It likely wasn’t cooked long enough. Ensure it thickens to a pudding-like consistency before spreading.
Q: How can I prevent the chocolate layer from cracking when slicing?
A: Let the bars sit at room temperature for about 10 minutes before cutting.

These Caramel Chocolate Crunch Bars are a crowd-pleaser and the perfect treat for any occasion. Enjoy every crunchy, gooey bite!