Caramel Chocolate Crunch Bars

Indulgent, crispy, and irresistibly decadent—these bars are the perfect harmony of buttery caramel, rich chocolate, and a satisfying crunch. Whether you’re a beginner or a seasoned baker, this recipe is foolproof and endlessly customizable.

1. Why You’ll Love This Recipe

• Texture Heaven: A crispy base, gooey caramel, and smooth chocolate create a triple-layered delight.
• Easy to Make: No fancy equipment needed—just simple techniques for maximum flavor.
• Crowd-Pleaser: Perfect for parties, gifts, or a sweet treat any time.
• Science of Success: The caramel’s moisture softens the base slightly, while the chocolate sets into a firm yet melt-in-your-mouth layer.

2. Key Techniques & Science

• Proper Caramel Cooking: Heating sugar to the right stage (firm ball, 245°F/118°C) ensures a chewy but not sticky texture.
• Tempering Chocolate (Optional): For a glossy finish, melt chocolate gently (see Pro Tips).
• Layering: Let each layer cool slightly before adding the next to prevent melting mishaps.

3. Ingredients & Substitutions

Base Layer:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
• ½ cup (115g) unsalted butter, melted
• ¼ cup (50g) granulated sugar

Caramel Layer:

• 1 cup (200g) granulated sugar
• 6 tbsp (85g) butter, cubed
• ½ cup (120ml) heavy cream (or coconut cream for dairy-free)
• 1 tsp vanilla extract
• ½ tsp salt

Chocolate Topping:

• 1 ½ cups (265g) semi-sweet chocolate chips (or dark/milk chocolate)
• 1 tbsp coconut oil (for smoother melting)

Optional Add-Ins:

• ½ cup toasted nuts (pecans, almonds)
• ¼ cup pretzel pieces
• Flaky sea salt for garnish

4. Step-by-Step Instructions

1. Prepare the Base:

1. Line an 8×8″ pan with parchment paper.
2. Mix graham crumbs, melted butter, and sugar until combined.
3. Press firmly into the pan and bake at 350°F (175°C) for 10 mins. Cool.

2. Make the Caramel:

1. In a saucepan, melt sugar over medium heat, stirring until amber-colored (~5-7 mins).
2. Add butter (it will bubble!) and whisk until melted.
3. Slowly pour in cream, vanilla, and salt. Simmer 2 mins, stirring.
4. Pour over the cooled base. Chill 30 mins.

3. Add Chocolate Topping:

1. Melt chocolate + coconut oil (double boiler or microwave in 20-sec bursts).
2. Spread over caramel. Sprinkle with toppings (nuts, salt, etc.).
3. Chill 1 hour or until set.

5. Troubleshooting

6. Creative Variations

• Salted Maple: Replace caramel with maple syrup + butter reduction.
• Cookie Dough Layer: Add a layer of edible cookie dough under the chocolate.
• Vegan Version: Use coconut oil, dairy-free butter, and vegan chocolate.

7. Serving Suggestions

• Pairings: Coffee, vanilla ice cream, or a drizzle of raspberry sauce.
• Presentation: Cut into small squares for parties or gift in decorative boxes.