Caramel Chocolate Crunch Bars
Indulge your sweet tooth with these irresistible Caramel Chocolate Crunch Bars, a decadent treat that combines gooey caramel, crispy rice cereal, and a luscious chocolate topping. Perfect for dessert lovers, this recipe layers rich, buttery caramel over a crunchy cereal base, topped with a silky blend of melted semisweet chocolate and cream. With just 35 minutes of hands-on time, these no-bake bars are surprisingly easy to make and yield 16 generous servings. Whether you're prepping for a special occasion, holiday platter, or just craving a sweet snack, these bars are sure to impress with their delightful crunch and melt-in-your-mouth layers. Store these heavenly squares in the fridge for a quick treat any time!
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Recipe Information
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 can sweetened condensed milk
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 3 cups crispy rice cereal
- 2 cups semisweet chocolate chips
- 0.25 cup heavy cream
Instructions
Line a 9x13-inch baking dish with parchment paper and lightly grease it with nonstick spray. Set aside.
In a medium-sized saucepan, combine 1 cup of butter, 1 cup of brown sugar, 1 can of sweetened condensed milk, and 1 cup of light corn syrup. Place the saucepan over medium heat.
Stir the mixture constantly until it comes to a boil. Reduce the heat to low and allow it to simmer, stirring frequently, for about 5-7 minutes or until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract and 0.5 teaspoon of salt.
In a large mixing bowl, combine the 3 cups of crispy rice cereal with half of the prepared caramel mixture. Stir until the cereal is evenly coated with caramel.
Press the caramel-coated cereal mixture into the prepared baking dish, creating an even layer. Set aside while preparing the next layer.
Pour the remaining caramel mixture over the cereal layer, spreading it evenly to cover the surface completely.
In a microwave-safe bowl, combine 2 cups of semisweet chocolate chips and 0.25 cup of heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is smooth and fully melted.
Pour the melted chocolate over the caramel layer and use a spatula to spread it evenly.
Let the bars cool at room temperature for about 30 minutes, then transfer them to the refrigerator to set for at least 1 hour.
Once set, remove the bars from the baking dish using the parchment paper. Slice into 16 squares or your desired size.
Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 52.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
