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Caramel Chocolate Crunch Bars

Decadent Caramel Chocolate Crunch Bars That Wow Every Time

These Caramel Chocolate Crunch Bars combine buttery caramel, crunchy Rice Krispies, and rich chocolate for a delightful no-bake treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 1/2 cup Butter Margarine can be used for a dairy-free option.
  • 1 cup Granulated Sugar Don't reduce sugar; it’s essential for proper texture.
  • 1/2 cup Light Corn Syrup Honey or golden syrup can be used but may alter taste.
  • 1 cup Sweetened Condensed Milk Evaporated milk can be a substitute, but it lacks sweetness.
  • 1 teaspoon Vanilla Extract Maple syrup can introduce a distinct flavor.
For the Crunch
  • 6 cups Rice Krispies Cereal Other puffed cereals can be substituted for variation.
For the Chocolate Topping
  • 1 cup Semi-Sweet Chocolate Chips Milk or dark chocolate chips can be used based on preference.
  • 1 tablespoon Vegetable Oil Coconut oil for added flavor.

Equipment

  • 9x13-inch baking pan
  • Medium saucepan
  • Spatula
  • Microwave-safe bowl

Method
 

Step‑by‑Step Instructions
  1. Line a 9x13 inch baking pan with parchment paper, ensuring there's an overhang on the sides for easy removal later.
  2. In a medium saucepan, melt 1/2 cup of butter over medium heat. Add 1 cup of granulated sugar and 1/2 cup of light corn syrup, stirring constantly until dissolved. Bring to a rolling boil for 1 minute, then remove from heat and stir in 1 cup of sweetened condensed milk and 1 teaspoon of vanilla extract.
  3. Pour the hot caramel over 6 cups of Rice Krispies in a large mixing bowl and fold until evenly coated.
  4. Transfer the mixture to the prepared baking pan and press it firmly and evenly into the pan.
  5. In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 1 tablespoon of vegetable oil and heat in 30-second intervals until melted.
  6. Pour the melted chocolate over the pressed mixture and spread it evenly.
  7. Chill in the refrigerator for at least 2 hours, until the chocolate has set.
  8. Lift the bars from the pan using the parchment overhang and cut into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

For neat slices, run your knife under hot water before cutting. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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