Caramel Chocolate Crunch Bars
Sweet, chewy caramel layered between rich chocolate and crispy crunch — these bars are super easy and absolutely irresistible!
Ingredients:
Bottom Layer:
- 2 cups chocolate chips (milk or semi-sweet)
- 1 tablespoon coconut oil (or butter)
Crunch Layer:
- 1 ½ cups crispy rice cereal
- 1 cup soft caramel candies (about 25 pieces), unwrapped
- 2 tablespoons heavy cream
- ½ cup peanut butter (optional, for extra flavor)
Top Layer:
- 1 ½ cups chocolate chips
- 1 teaspoon coconut oil (optional, for smooth melting)
Instructions:
Prepare the Pan:
Line an 8×8-inch baking pan with parchment paper.
Make the Bottom Chocolate Layer:
Melt 2 cups chocolate chips with 1 tablespoon coconut oil in the microwave (30-second intervals, stirring each time).
Pour into the prepared pan and spread evenly.
Refrigerate for 20 minutes until firm.
Prepare the Caramel Crunch Layer:
In a microwave-safe bowl, melt the caramel candies with heavy cream (about 1–2 minutes, stirring until smooth).
Stir in peanut butter (if using).
Fold in the crispy rice cereal until fully coated.
Layer It:
Spread the caramel crunch mixture over the chilled chocolate layer. Press gently to even out.
Add the Top Chocolate Layer:
Melt remaining chocolate chips with coconut oil.
Pour over the caramel layer and spread smoothly.
Chill:
Refrigerate for 1–2 hours until completely set.
Slice & Serve:
Lift out using parchment paper and cut into bars or squares.
Tips:
- Sprinkle flaky sea salt on top before chilling for a salted caramel twist.
- Store in the fridge for up to 1 week.
- Let sit at room temperature for 5–10 minutes before serving for easier cutting.