How to Make Caramel Fudge Crunch Bars
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For the Crunchy Base:
- 2 cups crushed cornflakes or graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Caramel Layer:
- 1 cup caramel sauce store-bought or homemade
- 1/2 teaspoon sea salt optional, for a salted caramel effect
For the Chocolate Fudge Layer:
- 2 cups semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Toppings:
- 1/2 cup chopped nuts pecans, walnuts, or almonds
- Additional sea salt for sprinkling
Instructions
Prepare the Crunchy Base:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed cornflakes or graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a lined and greased 9x13-inch baking dish.
- Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Add the Caramel Layer:
- Pour the caramel sauce evenly over the cooled base. If using, sprinkle with sea salt.
- Place the dish in the refrigerator or freezer to set while you prepare the fudge layer.
Make the Chocolate Fudge Layer:
- In a saucepan over low heat, melt the chocolate chips with the sweetened condensed milk, stirring continuously until smooth and well combined.
- Remove from heat and stir in the vanilla extract.
- Pour the fudge over the chilled caramel layer, smoothing out with a spatula.
Add Optional Toppings:
- Sprinkle chopped nuts over the fudge layer, if using. Lightly press them into the chocolate to ensure they stick.
- If desired, sprinkle a little more sea salt on top for an extra pop of flavor.
Chill and Set:
- Refrigerate the bars for at least 2 hours, or until fully set.
Cut and Serve:
- Once set, lift the bars out of the pan using the edges of the foil or parchment. Cut into squares or bars.
- Serve chilled for best texture and flavor.