Caramel Chocolate Crunch Bars Recipe
Crunchy rice cereal meets gooey caramel and a silky chocolate top for an easy, no-bake sweet treat.
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Servings:
Ingredients
Main Ingredients
- 2 cup crispy rice cereal
- 3 cup semisweet chocolate chips divided
- 2 tbsp refined coconut oil divided
- 12 oz soft caramel squares, unwrapped
- 0.33 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1 tsp flaky sea salt divided
- 0.25 tsp fine sea salt
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang, and lightly coat with nonstick spray.
- Melt 2 cups chocolate chips with 1 tablespoon coconut oil in short microwave bursts until smooth.
- Fold in the crispy rice cereal until coated. Spread into the pan and press firmly into an even layer.
- Chill the base for 10 minutes, just until it holds together.
- Warm caramels, heavy cream, butter, and fine salt in a saucepan over low heat, stirring until melted and smooth.
- Stir in vanilla and let the caramel thicken for 2 minutes off heat.
- Pour caramel over the chocolate-cereal layer. Tilt to level and chill until tacky, about 15 minutes.
- Melt remaining 1 cup chocolate chips with remaining 1 tablespoon coconut oil. Spread on top and sprinkle flaky salt.
- Chill until firm, then use the parchment to lift out and slice into bars with a warm knife.
Notes
Swap 1/2 cup of the cereal with chopped roasted peanuts or almonds for extra crunch. For a flavor twist, stir a pinch of espresso powder into the top chocolate layer. Store bars covered in the fridge up to 1 week or freeze up to 2 months.
This recipe is an original creation inspired by classic Caramel Chocolate Crunch Bars Recipe flavors. All ingredient ratios and instructions are independently developed.