When your sweet tooth calls, nothing satisfies like the irresistible combo of caramel, chocolate, and crunch. These Caramel Chocolate Crunch Bars are rich, chewy, and perfectly crunchy, making them a must-have dessert for parties, bake sales, or just a weeknight treat. Best of all, they’re easy to make with simple ingredients you probably already have in your pantry.
Ingredients You’ll Need
To make these decadent dessert bars, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Graham crackers, crushed | 2 cups |
| Butter, melted | 1 cup (2 sticks) |
| Sweetened condensed milk | 1 can (14 oz) |
| Soft caramels, unwrapped | 2 cups |
| Heavy cream | 1/2 cup |
| Semi-sweet chocolate chips | 2 cups |
| Rice Krispies cereal | 2 cups |
| Vanilla extract | 1 tsp |
| Sea salt flakes (optional, for topping) | 1/2 tsp |
Step-by-Step Guide to Making Caramel Chocolate Crunch Bars
1. Prepare the Base
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper. In a bowl, mix crushed graham crackers and melted butter until combined. Press firmly into the bottom of the dish to form a crust. Bake for 8–10 minutes, then set aside to cool slightly.
2. Make the Caramel Layer
In a saucepan over medium heat, melt the soft caramels with heavy cream, stirring constantly until smooth and creamy. Pour the caramel evenly over the baked crust.
3. Prepare the Chocolate Crunch Topping
Melt the chocolate chips in a heatproof bowl (microwave in 30-second intervals or use a double boiler). Stir in Rice Krispies cereal and vanilla extract until coated.
4. Assemble the Bars
Spread the chocolate crunch mixture evenly over the caramel layer. Use a spatula to smooth the top.
5. Chill and Set
Refrigerate for at least 2 hours, or until firm enough to cut into bars. For a gourmet touch, sprinkle with sea salt flakes before serving.
6. Slice and Serve
Lift the bars out of the dish using the parchment paper, cut into squares or rectangles, and enjoy!
Pro Tip: Store leftovers in an airtight container in the fridge for up to 5 days—or freeze for longer storage.
