Here’s a delicious recipe for Caramel Chocolate Crunch Bars—perfect for a sweet, crunchy treat:
Ingredients
For the base
- 2 cups (200 g) graham cracker crumbs (or crushed digestive biscuits)
- 1 cup (115 g) unsalted butter, melted
- 1/4 cup (50 g) sugar
For the caramel layer
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) brown sugar
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
For the chocolate topping
- 1 1/2 cups (260 g) semisweet chocolate chips
- 2 tablespoons butter
Instructions
1. Prepare the base
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of the pan. Bake 8–10 minutes. Remove and let cool slightly.
2. Make the caramel
- In a medium saucepan over medium heat, combine sweetened condensed milk, butter, brown sugar, and corn syrup.
- Stir constantly for 5–7 minutes until thickened and caramel-colored.
- Remove from heat and stir in vanilla. Pour over the cooled crust, spreading evenly. Let it set for 15–20 minutes.
3. Add the chocolate layer
- Melt chocolate chips and butter together in a heatproof bowl over simmering water (double boiler) or in the microwave in 30-second intervals, stirring until smooth.
- Pour chocolate over the caramel layer and spread evenly.
4. Chill and serve
- Refrigerate for at least 2 hours until firm.
- Cut into bars and serve. Store in an airtight container at room temperature or in the fridge.
💡 Tips:
- Sprinkle a pinch of sea salt on top of the chocolate for a salted caramel twist.
- For extra crunch, add chopped nuts to the caramel layer before topping with chocolate.
If you want, I can also give a no-bake version of these bars that’s quicker but just as indulgent. Do you want that version too?
