Caramel Chocolate Crunch Bars Recipe

Introduction

These Easy Caramel Chocolate Crunch Bars require just five ingredients and minimal effort for maximum reward. With a crispy base, gooey caramel layer, and rich chocolate topping, they deliver incredible texture and flavor. For more simple treats, try the Winter Wonderland Chocolate Chip Cookies Recipe or the Coconut Macaroon Blossoms Recipe.

Ingredients

These irresistible bars feature a buttery brown sugar base layered with gooey caramel pockets, melty chocolate chips, and crispy Crunch bar pieces for the ultimate sweet and crunchy treat.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 15 caramel squares, unwrapped
• 1 cup semisweet chocolate chips
• 1 cup chopped Crunch bars

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Caramel Chocolate Crunch Bars come together about 20% faster than similar recipes, making them perfect for a quick sweet treat.

Step-by-Step Instructions

Step 1 — Prepare the Pan and Crust

Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a medium bowl, combine 2 cups crispy rice cereal, 1 cup graham cracker crumbs, and ¼ cup melted butter. Press firmly into the pan to form an even crust layer.

Step 2 — Make the Caramel Layer

In a saucepan over medium heat, melt 1 cup of soft caramels with 2 tablespoons of heavy cream, stirring constantly until smooth. Pour the caramel evenly over the crust. Use a spatula to spread it to the edges.

Tip: Work quickly as caramel thickens as it cools. If it becomes too stiff, gently reheat for a few seconds.

Step 3 — Chill the Caramel Layer

Place the pan in the refrigerator for 15–20 minutes to allow the caramel to set. This prevents it from mixing with the chocolate layer later.

Check for doneness by lightly touching the surface—it should be firm and not sticky.

Step 4 — Melt the Chocolate

In a heatproof bowl set over a pot of simmering water, melt 1½ cups of semi-sweet chocolate chips with 1 teaspoon of coconut oil. Stir until completely smooth and glossy.

Tip: Avoid overheating the chocolate—keep the heat low to prevent seizing. The coconut oil helps the chocolate set with a slight snap.

Step 5 — Add the Chocolate Topping

Remove the pan from the refrigerator and pour the melted chocolate over the caramel layer. Tilt the pan to spread the chocolate evenly with a spatula.

Step 6 — Add Toppings and Final Chill

Sprinkle the top with a handful of crushed peanuts or sea salt flakes for extra crunch and flavor. Return the pan to the refrigerator for at least 1 hour, or until the chocolate is fully set.

Tip: For clean cuts, chill the Caramel Chocolate Crunch Bars until the chocolate is firm but not rock-hard.

Step 7 — Slice and Serve

Lift the bars from the pan using the parchment overhang. Use a sharp knife to cut into squares or rectangles. Wipe the knife clean between cuts for neat edges.

Store any leftovers in an airtight container at cool room temperature or in the refrigerator.

Nutritional Information

Calories	215
Protein	3g
Carbohydrates	28g
Fat	11g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder — Mix collagen or vanilla protein powder into the caramel layer for a protein boost without altering the creamy texture.
• Low-carb sweeteners — Replace traditional caramel ingredients with erythritol or monk fruit sweetener to reduce net carbs significantly.
• Dairy-free caramel — Use coconut cream and coconut oil instead of butter and cream for a rich, vegan-friendly caramel layer.
• Gluten-free base — Substitute the crunch layer with crushed gluten-free pretzels or rice cereal to maintain that satisfying crunch.
• Dark chocolate topping — Opt for 70% or higher dark chocolate instead of milk chocolate to reduce sugar content and add antioxidants.
• Nut-free option — Use sunflower seed butter and roasted pumpkin seeds instead of peanut butter and nuts for allergy-friendly Caramel Chocolate Crunch Bars.
• Low-sodium crunch — Choose unsalted nuts and low-sodium pretzels to control salt levels while keeping the signature texture.
• Seed-based caramel — Blend tahini or sunflower seed butter with maple syrup for a mineral-rich, nut-free caramel alternative.

Serving Suggestions

• Pair with vanilla bean ice cream for a classic dessert combination that complements the rich caramel and chocolate flavors.
• Serve alongside strong black coffee or espresso to balance the sweetness of the Caramel Chocolate Crunch Bars.
• Bring these bars to potlucks or picnics—they travel well and are always crowd-pleasers.
• Create an elegant dessert platter by cutting the bars into smaller pieces and arranging them with fresh berries.
• Package individual Caramel Chocolate Crunch Bars in decorative bags for homemade party favors or edible gifts.
• For a festive touch, sprinkle with flaky sea salt just before serving to enhance the caramel flavor.

These Caramel Chocolate Crunch Bars are versatile enough for casual snacking yet impressive enough for special occasions.

Common Mistakes to Avoid

• Mistake: Using cold caramel that seizes up the chocolate. Fix: Let caramel cool to just warm before layering to prevent a grainy texture.
• Mistake: Overheating chocolate, causing it to bloom or burn. Fix: Melt chocolate gently in short bursts, stirring frequently for a smooth finish.
• Mistake: Skipping the parchment paper lining. Fix: Always line your pan to ensure clean, intact Caramel Chocolate Crunch Bars removal.
• Mistake: Not pressing the base layer firmly enough. Fix: Compact the crust well so it holds together when sliced.
• Mistake: Adding wet ingredients to dry mix too quickly. Fix: Combine gradually to avoid a clumpy, uneven bar texture.
• Mistake: Rushing the cooling process in the fridge. Fix: Chill bars completely for at least 2 hours to set all layers properly.
• Mistake: Cutting bars before they are fully set. Fix: Use a warm knife only after chilling to get clean, sharp edges.
• Mistake: Storing in a warm area, making bars too soft. Fix: Keep refrigerated in an airtight container to maintain crunch and shape.

Storing Tips

• Fridge: Store Caramel Chocolate Crunch Bars in an airtight container for up to 1 week. Keep refrigerated at or below 40°F for food safety.
• Freezer: Wrap bars individually and freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheat: For a warm treat, place bars on a baking sheet and warm at 300°F for 5–8 minutes until the chocolate is just softened.

Proper storage keeps your Caramel Chocolate Crunch Bars fresh and delicious, whether you enjoy them chilled, frozen, or gently warmed.

Conclusion

We hope you love making these irresistible Caramel Chocolate Crunch Bars as much as we do! If you’re craving more decadent treats, try our Butterfinger Chocolate Caramel Truffles Recipe or Loaded Brownie Cheesecake Cups Recipe. Share your results in the comments and subscribe for more delicious recipes!

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Caramel Chocolate Crunch Bars

Print Recipe

Delicious bars with a buttery crust, a layer of gooey caramels, and a topping of chocolate and crushed candy bars for a sweet and crunchy treat.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 15 caramel squares, unwrapped
• 1 cup semisweet chocolate chips
• 1 cup chopped Crunch bars

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, cream together butter and brown sugar until light and fluffy. Mix in flour, baking powder, and salt until mixture resembles coarse crumbs.
3. Press half of the mixture into the bottom of the prepared pan. Bake for 15 minutes.
4. Remove from oven and sprinkle caramels evenly over the crust. Return to oven for 5 minutes, or until caramels are soft.
5. Remove from oven and spread caramels gently over the crust. Sprinkle chocolate chips and chopped Crunch bars over the caramels.
6. Crumble the remaining crust mixture over the top. Bake for an additional 15-20 minutes, or until golden brown.
7. Cool completely before cutting into bars.

Notes

For best results, use fresh caramels and do not overbake. These bars are best stored in an airtight container at room temperature. Substitute any favorite candy bar for the Crunch bars if desired.

Nutrition

• Calories: 320
• Sugar: 30
• Sodium: 180
• Fat: 16
• Saturated Fat: 10
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 3
• Cholesterol: 30

FAQs

Can I make these Caramel Chocolate Crunch Bars ahead of time?

Yes, you can prepare these bars in advance. Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for longer storage.

What can I use if I don’t have a microwave for the caramel?

You can melt the caramel on the stovetop using a double boiler. Stir it constantly over low heat until smooth. This method helps prevent the caramel from burning while making your Caramel Chocolate Crunch Bars.

How do I get clean cuts when slicing the bars?

For neat slices, chill the Caramel Chocolate Crunch Bars thoroughly before cutting. Use a sharp knife and wipe it clean between cuts. This ensures each piece has clean edges and a professional look.