Print

Caramel Chocolate Crunch Bars: 1 Perfect Recipe

Caramel Chocolate Crunch Bars
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these easy-to-make Caramel Chocolate Crunch Bars, featuring a buttery crumb base, chewy caramel, and a crisp chocolate topping. Perfect for picnics, travel, or a sweet treat.

Ingredients

Scale
  • For the Crunchy Base:
  • 115 g (½ cup) salted butter, diced
  • 150 g honey-graham crackers or digestive biscuits, crushed to fine crumbs (about 10 full crackers)
  • 50 g (¼ cup, lightly packed) brown sugar
  • 60 g (2 cups) crisped-rice cereal
  • For the Caramel Layer:
  • 400 g (one 14-oz can) sweetened condensed milk
  • 2 Tbsp golden syrup or light corn syrup
  • 1 tsp vanilla extract
  • For the Chocolate Topping:
  • 170 g (6 oz) dark chocolate (60 %–70 % cocoa), roughly chopped
  • Big pinch flaky sea salt, for garnish

Instructions

  1. Build the crunchy base: Melt the butter gently in a medium saucepan over low heat. Off the heat, stir in the brown sugar until it looks like damp sand.
  2. Tip in the crushed crackers and crisped-rice cereal. Switch to a sturdy rubber spatula and press, smash, and fold until every crumb glistens.
  3. Press this mixture firmly into a parchment-lined pan. A flat-bottomed measuring cup works wonders. Slide the pan into the freezer while you tackle the caramel.
  4. Caramel layer—no thermometer needed: Wipe out the saucepan and pour in the condensed milk and golden syrup.
  5. Set over medium-low heat and stir with a silicone spatula, scraping the corners constantly. After 6–7 minutes the mixture will thicken and turn slightly deeper in colour.
  6. The moment the caramel looks velvety and coats the back of a spoon, remove from the heat, stir in vanilla, and immediately pour over the chilled base.
  7. Nudge it into the corners. Return the pan to the freezer for 20 minutes (or refrigerator for 40) until the surface feels set when tapped.
  8. Chocolate finish: Melt the chopped chocolate in a heat-proof bowl set over a pot of barely simmering water, or microwave in 20-second bursts, stirring each time.
  9. Stop when a few lumps remain and let residual heat finish the job. Pour the glossy pool over the caramel, tilting the pan so it covers edge to edge.
  10. Tap once on the counter to pop air bubbles. Wait 2 minutes, then sprinkle flaky salt sparingly.
  11. Chill again, at least 45 minutes, until the chocolate is firm enough to cut without smearing.
  12. Slice and serve: Lift the whole slab out with the parchment sling. Use a long, sharp knife warmed under hot water (then dried) for the cleanest cuts.
  13. Score lightly first, then press straight down. Wipe the blade between cuts.

Notes

  • Store in an airtight tin in the refrigerator up to 1 week or freeze up to 2 months.
  • Frozen bars thaw in about 15 minutes.
  • For a nutty version, swap half the cereal for toasted almonds or hazelnuts.
  • Add instant espresso powder to the melted chocolate for a mocha finish.
  • Add ground ginger to the base for a gingery kick.
  • Use gluten-free crisped-rice cereal and crackers for a gluten-free option.
  • Use coconut condensed milk and plant-based butter for a vegan option.

Nutrition

Find it online: https://sarecipe.com/caramel-chocolate-crunch-bars/