Irresistible Caramel Chocolate Crunch Bars
Irresistible Caramel Chocolate Crunch Bars blend rich, gooey caramel with smooth chocolate and a crunchy base, creating a perfect balance of textures and indulgent flavors. Made with simple pantry staples, this versatile treat is ideal for parties, gifts, or a comforting homemade dessert that can be customized to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-bake with chilling
- Cuisine: American
- Diet: Gluten Free (use gluten-free crackers)
Ingredients
Scale
Base Layer
- 2 cups graham cracker crumbs or crushed biscuits
- 1/2 cup (1 stick) unsalted butter, melted (or coconut oil for vegan)
- 2 tablespoons sugar
Caramel Layer
- 1 cup soft caramel, homemade or store-bought
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate Layer
- 1 1/2 cups good quality semi-sweet or milk chocolate, chopped or chips
Optional Toppings and Variations
- Chopped pecans, almonds, or walnuts
- Pinch of flaky sea salt
- Swirl of creamy peanut butter
- Freeze-dried raspberries or strawberries
- Dairy-free chocolate and caramel alternatives for vegan version
Instructions
- Prepare the Crunchy Base: Crush graham crackers or biscuits into fine crumbs, then mix with melted butter and sugar. Firmly press this mixture into a lined baking pan to create an even base layer.
- Make the Caramel Layer: Gently warm the soft caramel in a saucepan, then stir in the sweetened condensed milk and vanilla extract until smooth and pourable. Pour this caramel evenly over the crunchy base, spreading to cover all corners.
- Chill to Set the Caramel: Refrigerate the pan for at least 30 minutes to allow the caramel to firm up, ensuring distinct layers and easier cutting.
- Add the Chocolate Layer: Melt the chocolate carefully, then pour it over the chilled caramel layer. Spread the chocolate smoothly with a spatula, sealing the caramel beneath with a shiny finish.
- Let Chill and Slice: Refrigerate the entire pan for another 2 hours or until fully set. Lift out the slab using the parchment paper and cut into bars with a sharp, warm knife for clean edges.
Notes
- Line your baking pan with parchment paper for easier lifting and cleaner cuts.
- Allow proper chilling between layers to achieve clean, distinct textures.
- Choose high-quality chocolate for a smoother, richer topping.
- Spread caramel and chocolate layers evenly to prevent thin spots and breakage.
- Use a warm, clean knife to slice bars neatly without cracking the chocolate.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: caramel bars, chocolate caramel bars, crunchy caramel dessert, chocolate bars, easy dessert, no-bake bars