Crunchy Caramel Chocolate Layer Bars
Indulge in the ultimate sweet treat with these *Crunchy Caramel Chocolate Layer Bars*, a decadent dessert that effortlessly combines buttery shortbread, rich homemade caramel, and a crispy chocolate topping. Featuring layers of creamy sweetened condensed milk caramel and a luscious chocolate coating mixed with crisp rice cereal, these bars deliver a perfect balance of textures – from chewy to crunchy. Made with simple pantry staples like golden syrup, dark chocolate, and brown sugar, they’re a show-stopping delight for any occasion. Whether you’re prepping for a party or craving an elevated snack, these easy-to-follow bars, crafted in under an hour of active time, are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 225 grams unsalted butter
- 100 grams granulated sugar
- 400 grams sweetened condensed milk
- 150 grams brown sugar
- 50 grams golden syrup (or light corn syrup)
- 300 grams dark chocolate
- 60 grams crisp rice cereal
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper.
In a medium mixing bowl, combine the all-purpose flour, 100 grams of granulated sugar, and 125 grams of unsalted butter (softened). Mix until the ingredients resemble fine crumbs.
Press the mixture evenly into the prepared baking pan to create the shortbread layer. Bake for 15–18 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
While the base is cooling, prepare the caramel layer. In a medium saucepan, combine 100 grams of unsalted butter, brown sugar, golden syrup, and sweetened condensed milk over medium heat. Stir constantly until the mixture thickens and turns a golden caramel color (about 7–10 minutes).
Stir in the vanilla extract and a pinch of salt, then pour the caramel over the baked shortbread layer. Use a spatula to spread it out evenly. Allow it to cool and set completely (about 1 hour in the refrigerator).
For the chocolate topping, melt the dark chocolate using a double boiler or microwave in 20-second bursts, stirring frequently to avoid burning.
Stir in 60 grams of crisp rice cereal into the melted chocolate, ensuring the cereal is evenly coated.
Spread the chocolate-cereal mixture over the set caramel layer, smoothing it out with a spatula. Allow it to cool and harden completely (about 30 minutes in the refrigerator).
Once fully set, remove the bars from the pan using the parchment paper as handles. Slice into 16 even squares or bars using a sharp knife.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.7 g | 418% | |
| Saturated Fat | 187.8 g | 939% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 928.8 g | 338% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 659.8 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1534 mg | 118% | |
| Iron | 62.9 mg | 349% | |
| Potassium | 4180 mg | 89% | |
*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.
