Ingredients:
For the Caramel Layer:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Crunch Layer:
- 5 cups rice cereal (such as Rice Krispies)
- 1 1/2 cups mini marshmallows
For the Chocolate Coating:
- 2 cups semi-sweet chocolate chips
- 2 tbsp unsalted butter
Step 1: Prepare the Crunch Base
Start by preparing a 9×13-inch baking pan. Line the pan with parchment paper or lightly grease it to prevent the bars from sticking.
In a large bowl, combine the rice cereal and mini marshmallows. Set this mixture aside for later.
Step 2: Make the Caramel Layer
In a saucepan over medium heat, melt the butter. Once melted, add the brown sugar, heavy cream, vanilla extract, and salt. Stir continuously until the sugar has dissolved, and the mixture begins to simmer. Allow the mixture to simmer for about 4-5 minutes, stirring constantly to prevent burning. The caramel should thicken slightly.
Once the caramel has thickened, remove it from the heat and pour it over the rice cereal and marshmallow mixture. Stir gently until the rice cereal is evenly coated with the caramel and marshmallows have softened slightly. The mixture should have a sticky, crunchy texture.
Step 3: Press the Crunch Layer into the Pan
Transfer the caramel-coated rice cereal mixture into the prepared baking pan. Use a spatula or the back of a spoon to press the mixture firmly and evenly into the pan. The mixture should be compact to form a solid base for your bars.
Step 4: Prepare the Chocolate Coating
In a heatproof bowl, combine the semi-sweet chocolate chips and butter. Microwave the mixture in 20-second intervals, stirring in between, until the chocolate and butter have melted and the mixture is smooth. Be sure not to overheat the chocolate to prevent it from seizing up.
Step 5: Coat the Crunch Bars with Chocolate
Once the chocolate is melted, pour it evenly over the caramel crunch layer in the pan. Use a spatula to spread the chocolate into an even layer. Be gentle, as you don’t want to disturb the caramel crunch layer underneath.
Step 6: Chill and Set
Refrigerate the bars for at least 2 hours, or until the chocolate has fully set and the bars are firm. You can speed up this process by placing the pan in the freezer for about 30-45 minutes.
Step 7: Slice and Serve
Once the bars have set, remove them from the refrigerator and cut them into squares or rectangles. Use a sharp knife to slice through the chocolate and caramel layers.
Tips for Perfect Caramel Chocolate Crunch Bars:
- Don’t Rush the Caramel: Make sure the caramel has enough time to thicken. If it’s too runny, the bars will be too sticky and not set properly.
- Press Firmly: When pressing the rice cereal mixture into the pan, be sure to press it down firmly, but gently, to create a solid base.
- Use Good Quality Chocolate: Since the chocolate layer is a key element of the bars, using high-quality chocolate will make a noticeable difference in flavor.
- Let the Bars Set Completely: Be patient and allow the bars to cool fully in the fridge before slicing. This ensures the chocolate and caramel layers stay intact.
Why You’ll Love These Caramel Chocolate Crunch Bars:
These bars are the perfect combination of textures and flavors. The crispy crunch from the rice cereal, the gooey caramel, and the smooth chocolate come together for a treat that’s irresistible. Whether you’re looking for a dessert to share with friends and family or just need a sweet pick-me-up, these bars are easy to make and sure to impress.
They’re also customizable—add chopped nuts, sprinkle sea salt on top, or drizzle extra chocolate for an even more decadent treat. These Caramel Chocolate Crunch Bars are bound to become your new favorite indulgence!
Enjoy!