Description
Delight in the rich, layered flavors of Caramel Crunch Bars featuring a crispy chocolate and Rice Krispies base, a luscious homemade caramel layer, and a silky chocolate topping. Perfect for dessert lovers craving a combination of crunch, sweetness, and smoothness in every bite.
Ingredients
Scale
Chocolate Crunch Layer
- Cooking spray
- 12 oz. bittersweet chocolate (at least 60% cacao), chopped (about 2 cups)
- 1 cup Rice Krispies
Caramel Layer
- 1 cup (200 g) granulated sugar
- 1 cup heavy cream
- 3 Tbsp. corn syrup
- 2 Tbsp. unsalted butter
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
Topping
- 6 oz. bittersweet chocolate (at least 60% cacao), chopped (about 1 cup)
- 3/4 cup heavy cream
Instructions
- Prepare the Pan: Spray an 8″ x 8″ pan with cooking spray and line it with parchment paper, allowing for a 2″ overhang on all sides for easy removal later.
- Create Chocolate Crunch Layer: In a heatproof bowl set over a simmering water bath, melt 12 oz. of bittersweet chocolate, stirring often until smooth, about 3 minutes. Remove from heat and stir in Rice Krispies until they are fully coated. Spread this mixture evenly in the prepared pan using an offset spatula. Refrigerate until firmly set, about 30 minutes.
- Make Caramel Layer: In a large heavy pot over medium heat, melt 1 cup granulated sugar, stirring constantly until it achieves a dark amber color, roughly 10 minutes. Slowly pour in 1 cup heavy cream while stirring constantly to combine. Add 3 Tbsp. corn syrup and 2 Tbsp. unsalted butter. Continue cooking, stirring occasionally, ensuring the caramel does not stick. Use a candy thermometer and cook until temperature reaches 245° to 248°F, which may take up to 45 minutes. Remove from heat and stir in 1 tsp. vanilla extract and a pinch of kosher salt. Let caramel cool for about 1 minute, then spread it evenly over the chilled chocolate crunch layer using an offset spatula.
- Prepare Chocolate Topping: Place 6 oz. chopped bittersweet chocolate in a medium heatproof bowl. Bring 3/4 cup heavy cream to a boil in a small saucepan and immediately pour over the chocolate. Let sit for 2 minutes to soften, then whisk until smooth and glossy. Allow to cool slightly before spreading over the caramel layer evenly with an offset spatula.
- Set and Serve: Cover the pan and refrigerate until the top chocolate layer is set, about 45 minutes. Use the parchment paper overhang to lift the caramel crunch bars from the pan onto a cutting board. Cut into 16 square bars and serve.
Notes
- Be cautious when melting sugar as hot caramel can cause severe burns.
- Use a candy or instant-read thermometer for precise caramel temperature to get perfect consistency.
- Ensure the chocolate topping cools slightly before spreading to avoid melting the caramel layer underneath.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Allow panels to set completely before slicing to avoid messy edges.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
