Caramel Chocolate Crunch Bars recipe a no-bake treat with layers of gooey caramel, crispy crunch, and smooth chocolate. Perfect for holidays, parties, or anytime your sweet tooth calls.
🍫 Caramel Chocolate Crunch Bars
Ingredients
Crunch Layer:
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3 cups Rice Krispies cereal (or similar puffed rice cereal)
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1 cup semi-sweet chocolate chips
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½ cup creamy peanut butter (or almond butter)
Caramel Layer:
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1 cup soft caramel candies (about 25–30 pieces), unwrapped
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2 tbsp heavy cream (or full-fat coconut milk for dairy-free)
Chocolate Topping:
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1 cup semi-sweet or dark chocolate chips
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1 tbsp coconut oil or butter (for a glossy finish)
Instructions
1. Prepare the Crunch Base:
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Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
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In a microwave-safe bowl, melt chocolate chips and peanut butter together in 30-second intervals, stirring until smooth.
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Stir in the Rice Krispies until evenly coated.
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Press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the fridge while you make the caramel.
2. Make the Caramel Layer:
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In a microwave-safe bowl, combine the caramel candies and heavy cream.
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Microwave in 30-second intervals, stirring until smooth and melted.
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Pour over the crunch layer and spread evenly.
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Return to the fridge for 10–15 minutes to set slightly.
3. Top with Chocolate:
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Melt the chocolate chips and coconut oil together in a bowl until smooth.
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Pour over the caramel layer and spread evenly.
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Chill for at least 1 hour or until fully set.
🍬 To Serve:
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Lift the bars out using the parchment.
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Cut into squares or bars with a sharp knife (wipe the blade between cuts for cleaner slices).
🧊 Storage:
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Store in the fridge for up to 1 week.
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Freeze for up to 2 months (layer with parchment between bars).
✅ Variations:
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Add a pinch of sea salt on top of the chocolate for salted caramel bars
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Use dark chocolate for a richer flavor
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Swap Rice Krispies for crushed pretzels, graham crackers, or cornflakes for a twist