Caramel Chocolate Crunch Bars

Caramel Chocolate Crunch Bars

Ingredients

For the crust:

1 cup (2 sticks) unsalted butter, melted

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

For the filling:

1 cup caramel sauce (store-bought or homemade)

1/4 cup heavy cream

1 cup semi-sweet or milk chocolate chunks

1/2 cup chopped nuts (optional — pecans or walnuts work great)

For the topping:

1 cup semi-sweet chocolate chips

1 tablespoon vegetable oil or butter (for smoother melting)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.

2. Make the crust:

In a bowl, mix melted butter, flour, brown sugar, and salt until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan.

3. Bake the crust for 15–18 minutes or until lightly golden. Let it cool for 5 minutes.

4. Prepare the caramel layer:

In a small saucepan, combine the caramel sauce and heavy cream. Warm over medium heat, stirring constantly, until smooth and slightly thickened.

5. Assemble the filling:

Sprinkle chocolate chunks evenly over the crust. Pour the warm caramel mixture over the chocolate. If using nuts, sprinkle them on top of the caramel.

6. Top with chocolate chips:

In a microwave-safe bowl, melt the chocolate chips with the oil or butter in 30-second intervals, stirring between each until smooth. Pour over the caramel layer and spread evenly.

7. Chill and serve:

Refrigerate the bars for at least 1–2 hours or until fully set. Cut into squares or bars and serve.

Tips:

Use a serrated knife for cleaner cuts.

Store bars in an airtight container in the fridge for up to 5 days.