Caramel Chocolate Crunch Bars
Here’s a no‑bake Caramel Chocolate Crunch Bars recipe that layers crunchy, chewy, and creamy textures for the perfect sweet treat:
🍫 Ingredients
1. Crunch Layer
- 18 oz (≈ 525 g) chopped milk or semi‑sweet chocolate
- 2 cups Rice Krispies cereal
2. Caramel Layer
- 10 oz (≈ 280 g) chewy caramel candies (e.g., Kraft)
- 2 Tbsp evaporated milk
3. Chocolate Top
- 8 oz (≈ 235 g) chopped chocolate (milk, semi‑sweet, or dark)
- ⅓ cup (75 g) unsalted butter
🧑🍳 Instructions
- Prep pan. Line an 8×8″ (20×20 cm) pan with parchment.
- Crunch base. Melt chocolate (microwave 30 s intervals, stirring). Fold in Rice Krispies until coated. Press evenly into pan, then freeze 10–20 min until solid.
- Add caramel. Gently microwave caramel + evaporated milk, 30 s at a time until smooth. Let cool ~10 min, then pour over set base. Freeze while preparing top.
- Top it off. Melt chopped chocolate + butter until smooth. Spread over caramel. Freeze ~30 min, or until firm. ()
- Slice & serve. Lift bars with parchment, slice into 16 squares and enjoy!
🔧 Tips & Variations
- Storage: Airtight in fridge up to 3 weeks; freeze up to 2 months.
- Texture tweaks: Add chopped nuts in caramel or top layer for more crunch.
- Chocolate swap: Use dark chocolate in base and milk chocolate on top for contrast.
- Microwave caution: Heat in short bursts to avoid burning; stir thoroughly each time.
- Cooling layers ensures neat assembly—don’t skip freezing steps!
⏱️ Summary
- Prep time: ~45 min
- Freeze/set time: ~60 min
- Total: ~1 ½ hrs
- Yields: ~16 generous squares
This version keeps things simple with a rich chocolate-Rice Krispies base, gooey caramel middle, and silky chocolate top—all without turning on the oven. Want a baked twist, alternative sizes, or dietary swaps? Happy to help!