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Caramel Crunch Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 130 reviews
  • Author: Emily
  • Prep Time: 20 mins
  • Cook Time: 3 hrs 40 mins
  • Total Time: 4 hrs
  • Yield: 16 bars
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Decadent Caramel Crunch Bars featuring a rich chocolate crunch base, layered with smooth homemade caramel, then topped with a glossy chocolate ganache. Perfect for a special treat or dessert with a delightful combination of textures and bittersweet chocolate flavor.

Ingredients

Units Scale

Chocolate Crunch Layer

  • Cooking spray
  • 12 oz. bittersweet chocolate (at least 60% cacao), chopped (about 2 cups)
  • 1 cup Rice Krispies

Caramel Layer

  • 1 cup (200 g) granulated sugar
  • 1 cup heavy cream
  • 3 Tbsp corn syrup
  • 2 Tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • Pinch of kosher salt

Topping

  • 6 oz. bittersweet chocolate (at least 60% cacao), chopped (about 1 cup)
  • 3/4 cup heavy cream

Instructions

  1. Prepare Chocolate Crunch Layer: Spray an 8″ x 8″ pan with cooking spray and line it with parchment paper, leaving a 2″ overhang on all sides for easy removal later.
  2. Melt Chocolate: Place chopped bittersweet chocolate in a large heatproof bowl set over a saucepan of barely simmering water (making sure bowl doesn’t touch water). Stir frequently until smooth and melted, about 3 minutes.
  3. Mix in Rice Krispies: Remove bowl from heat, add Rice Krispies to the melted chocolate, and stir gently to coat evenly.
  4. Transfer and Chill: Spread the chocolate-Rice Krispies mixture evenly into the prepared pan using an offset spatula. Refrigerate until firm, about 30 minutes.
  5. Cook Caramel: In a large heavy pot over medium heat, melt the granulated sugar while stirring constantly. Continue cooking until the sugar turns a dark amber color, approximately 10 minutes.
  6. Add Cream and Combine: Slowly add heavy cream to the melted sugar while stirring carefully to combine, then add corn syrup and butter. Cook, stirring occasionally to prevent sticking, until sugar dissolves completely and temperature reaches 245° to 248°F on a candy thermometer; this can take up to 45 minutes.
  7. Flavor the Caramel: Remove from heat and stir in vanilla extract and a pinch of kosher salt. Let caramel cool slightly for about 1 minute.
  8. Spread Caramel: Using an offset spatula, carefully spread the warm caramel evenly over the set chocolate crunch layer.
  9. Prepare Chocolate Ganache Topping: Place the chopped bittersweet chocolate in a medium heatproof bowl. In a small saucepan, bring the heavy cream to a boil over medium heat, then immediately pour it over the chocolate. Let sit for 2 minutes to soften, then whisk until smooth and glossy. Let cool slightly.
  10. Spread Topping and Chill: Spread the chocolate ganache evenly over the caramel layer with an offset spatula. Cover and refrigerate until fully set, about 45 minutes.
  11. Cut and Serve: Use the parchment overhang to lift the entire bar out of the pan onto a cutting board. Cut into 16 squares and serve.

Notes

  • Use high-quality bittersweet chocolate with at least 60% cacao for the best flavor.
  • Allow caramel to cool slightly before spreading to prevent melting the chocolate crunch layer.
  • Use an instant-read candy thermometer for accurate caramel temperature.
  • Store bars in an airtight container in the refrigerator for up to 1 week.
  • Room temperature the bars slightly before serving for best texture and flavor.

Nutrition

  • Serving Size: 1 bar (approximate)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 55mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/caramel-crunch-bars-recipe/