Indulge in the perfect balance of sweet, salty, and crunchy with these irresistible caramel chocolate crunch bars. A buttery, crisp base is layered with gooey caramel, crunchy additions, and a rich chocolate topping. Perfect for parties, gifts, or a decadent treat for yourself!
Ingredients:
- For the Crust:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- For the Caramel Layer:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Crunch & Topping:
- 1 cup your favorite crunchy mix-ins (such as: crushed pretzels, chopped nuts, crispy rice cereal, or a combination)
- 12 ounces semi-sweet chocolate chips or chopped chocolate
- Optional: flaky sea salt for sprinkling
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine melted butter, graham cracker crumbs, granulated sugar, and salt. Mix well until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan, creating an even crust.
- Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- Make the Caramel Layer:
- In a medium saucepan over medium heat, melt butter, brown sugar, and corn syrup. Stir constantly until the sugar is dissolved.
- Add sweetened condensed milk and salt. Bring to a simmer, stirring constantly.
- Reduce heat to medium-low and continue to cook, stirring frequently, until the caramel reaches 235-240°F (112-116°C) on a candy thermometer (soft-ball stage). If you don’t have a candy thermometer, cook for about 10-15 minutes, until it thickens and darkens slightly.
- Remove from heat and stir in vanilla extract.
- Pour the caramel evenly over the cooled crust.
- Add the Crunch:
- Sprinkle your chosen crunchy mix-ins evenly over the hot caramel layer.
- Lightly press the crunchy mix-ins into the caramel.
- Let the caramel layer cool and set for about 30 minutes.
- Melt the Chocolate Topping:
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each interval, until smooth and completely melted.
- Pour the melted chocolate evenly over the caramel and crunch layer.
- Optional: sprinkle with flaky sea salt while the chocolate is still wet.
- Chill and Serve:
- Refrigerate the bars for at least 1 hour, or until the chocolate is firm.
- Use the parchment paper overhang to lift the bars out of the pan.
- Cut into squares or rectangles and serve.
Tips and Variations:
- For a richer caramel flavor, use dark brown sugar.
- Add a tablespoon of bourbon or rum to the caramel for extra depth.
- Use different types of chocolate, such as milk chocolate or white chocolate, for the topping.
- Add a thin layer of peanut butter between the crust and caramel layer.
- For a spicy kick, add a pinch of cayenne pepper to the caramel or sprinkle some on top of the chocolate.
Enjoy your delicious Caramel Chocolate Crunch Bars!