Caramel Chocolate Crunch Bars

These irresistible bars feature a buttery, crisp cereal base, a layer of soft, chewy caramel, and a glossy chocolate topping. They’re easy to make, require no baking, and are always a crowd-pleaser.

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Ingredients

For the Crunch Base:

• 5 cups (150g) crispy rice cereal (like Rice Krispies)

• 1 cup (225g) unsalted butter

• 1 cup (200g) packed light brown sugar

• ¼ cup (60ml) light corn syrup or golden syrup

For the Caramel Layer:

• 1 (14 oz / 397g) can sweetened condensed milk

• ½ cup (115g) unsalted butter

• ⅓ cup (80ml) light corn syrup or golden syrup

• 1 teaspoon vanilla extract

• ½ teaspoon sea salt (optional, for salted caramel)

For the Chocolate Topping:

• 2 cups (350g) semi-sweet or milk chocolate chips

• 2 tablespoons (30g) butter or coconut oil

Optional Garnish:

• Flaky sea salt

• Chopped nuts (pecans, almonds)

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Instructions

1. Prepare the Pan:

• Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper.

2. Make the Crunch Base:

• Place the crispy rice cereal in a large heatproof bowl.

• In a medium saucepan, combine 1 cup butter, brown sugar, and ¼ cup corn syrup. Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil. Let it bubble for 1 minute.

• Immediately pour the hot syrup over the cereal. Stir quickly until all cereal is evenly coated.

• Press the mixture firmly and evenly into the bottom of the prepared pan. Let cool slightly.

3. Make the Caramel Layer:

• In a medium saucepan, combine sweetened condensed milk, ½ cup butter, and ⅓ cup corn syrup.

• Cook over medium-low heat, stirring constantly, for 8–12 minutes until thickened and golden. It should be thick enough to leave a clear trail on the bottom of the pan when you stir.

• Remove from heat, stir in vanilla and salt (if using).

• Pour the hot caramel over the cereal base, spreading it evenly. Let cool completely at room temperature (about 1 hour) or refrigerate until set.

4. Add the Chocolate Topping:

• Once the caramel is set, melt chocolate chips and butter (or coconut oil) together in a microwave-safe bowl in 30-second bursts, stirring until smooth.

• Pour over the caramel layer and spread evenly.

• If desired, sprinkle with flaky sea salt or chopped nuts.

5. Chill & Slice:

• Refrigerate for at least 2 hours, or until the chocolate is completely set.

• Use the parchment paper to lift the entire slab out of the pan. Place on a cutting board and slice into bars or squares with a sharp knife.

• Store in an airtight container in the refrigerator for up to 2 weeks.

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Tips for Success

• Stir Constantly: When making the caramel, don’t stop stirring to prevent scorching.

• Room Temperature Cuts Best: For clean slices, let the chilled bars sit at room temperature for 5–10 minutes before cutting.

• Customize: Swap the cereal for cornflakes, add a layer of peanut butter under the caramel, or use dark chocolate for the topping.

• No Corn Syrup? Substitute honey or maple syrup, but note the texture and flavor will vary slightly.

These bars are the perfect combination of crunchy, chewy, and chocolaty—guaranteed to satisfy any sweet tooth!