These Caramel Chocolate Crunch Bars are layered, no-fail, and seriously addictive — buttery base, gooey caramel, crispy crunch, and smooth chocolate on top. Perfect for parties, bake sales, or holiday trays. Below is a detailed, step-by-step recipe.

Caramel Chocolate Crunch Bars

Ingredients

For the Base

1 cup unsalted butter, melted
1 cup brown sugar, packed
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract

For the Caramel Layer

1 (11–14 oz) bag soft caramels (about 35–40 pieces), unwrapped
¼ cup heavy cream

1 cup thick caramel sauce (store-bought or homemade)

For the Crunch Layer

1½ cups crispy rice cereal
½ cup chopped pecans or almonds (optional but recommended)

For the Chocolate Topping

2 cups semi-sweet chocolate chips
1 tablespoon coconut oil or butter (for smooth melting)

Step-by-Step Directions

Step 1: Preheat & Prepare Pan

Preheat oven to 350°F (175°C).
Line a 9×13 baking dish with parchment paper, leaving overhang on sides.
Lightly grease parchment.

Step 2: Make the Base

In a bowl combine:
- Melted butter
- Brown sugar
- Vanilla
Stir in:
- Flour
- Salt
Mix until a thick dough forms.
Press evenly into prepared pan.
Bake for 18–22 minutes until lightly golden.
Cool slightly (about 10 minutes).

Step 3: Make the Caramel

If using wrapped caramels:

Combine caramels and heavy cream in saucepan.
Heat over low, stirring constantly until smooth and melted.

If using caramel sauce:

Warm slightly so it spreads easily.

Step 4: Add the Crunch

Stir crispy rice cereal (and nuts if using) into warm caramel.
Mix quickly so cereal stays crisp.

Step 5: Layer the Caramel Crunch

Spread caramel mixture evenly over baked base.
Press gently with spatula to level.

Work quickly before caramel sets.

Step 6: Melt the Chocolate

Combine chocolate chips and coconut oil.
Microwave in 30-second intervals, stirring each time.
Melt until smooth.

Step 7: Finish the Bars

Pour melted chocolate over caramel layer.
Spread evenly to edges.
Tap pan lightly on counter to smooth top.

Step 8: Chill

Refrigerate for 1–2 hours until fully set.
Lift out using parchment.
Slice with a sharp knife (wipe blade between cuts for clean edges).

Pro Tips

Lightly grease knife before slicing.
Sprinkle flaky sea salt on top before chocolate sets for a salted caramel version.
For extra crunch, add ½ cup toffee bits to caramel.
Let bars sit at room temperature 10 minutes before serving for best texture.

Storage

Store in airtight container at room temperature 3 days.
Refrigerate up to 1 week.
Freeze up to 2 months.

Caramel chocolate crunch bars