Caramel Chocolate Crunch Bars (Crowd-Pleaser Recipe)

by

Prep Time

25 minutes

Chill Time

2–3 hours

🍽️ Yield

16–20 large bars

INGREDIENTS

Crunchy Base

  • 2 cups crushed digestive biscuits or graham crackers
  • 1 cup crispy rice cereal (Rice Krispies-style)
  • ½ cup melted unsalted butter
  • 2 tbsp brown sugar
  • Pinch of salt

Caramel Layer

  • 1 cup soft caramel candies or homemade caramel sauce
  • ½ cup sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ¼ tsp sea salt (optional but amazing)

Chocolate Layer

  • 2 cups milk chocolate chips (or semi-sweet if you prefer less sweet)
  • 2 tbsp coconut oil or butter (for shine and smoothness)

**Optional Toppings Highly Recommended

  • Flaky sea salt
  • Extra crushed biscuits
  • Toasted nuts (peanuts, almonds, or hazelnuts)
  • Mini chocolate chips

INSTRUCTIONS

** Make the Crunch Base**

  1. Line a 9×13-inch pan with parchment paper.
  2. In a large bowl, mix:
  • Crushed biscuits
  • Crispy rice cereal
  • Brown sugar and salt
  1. Pour in melted butter and stir until everything is well coated.
  2. Press the mixture firmly into the pan (use the bottom of a glass).
  3. Chill in the fridge for 20 minutes to set.

** Prepare the Caramel Layer**

  1. In a saucepan over low heat, combine:
  • Caramels
  • Condensed milk
  • Butter
  1. Stir constantly until smooth and creamy.
  2. Remove from heat, stir in vanilla and sea salt.
  3. Pour caramel evenly over the chilled crust.
  4. Spread gently and return to the fridge for 30–45 minutes.

** Add the Chocolate Layer**

  1. Melt chocolate chips and coconut oil together (microwave in 30-second bursts or use a double boiler).
  2. Stir until glossy and smooth.
  3. Pour over the caramel layer and spread evenly.
  4. Sprinkle with flaky salt or toppings while chocolate is still soft.

** Chill & Slice**

  • Refrigerate for 2–3 hours until fully set.
  • Lift out using parchment paper.
  • Slice into bars with a warm knife for clean edges.

PRO TIPS

  • For extra crunch, mix chopped pretzels into the base.
  • For thicker caramel, add an extra ¼ cup caramels.
  • Want it no-bake & kid-friendly? This recipe is perfect.
  • Store in the fridge up to 7 days or freeze for 2 months.

WHY YOU’LL LOVE THESE

  • No oven required
  • Perfect balance of crunchy, chewy & creamy
  • Great for bake sales, holidays, or late-night cravings
  • One bite and people WILL ask for the recipe

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