Description
These Caramel Crunch Bars feature a decadent layered combination of crispy chocolate, homemade caramel, and a smooth chocolate topping. Perfectly balanced between crunchy and creamy textures, these bars make an indulgent treat for any dessert lover. The recipe involves melting bittersweet chocolate with Rice Krispies for the bottom layer, slow-cooking a rich caramel, and finishing with a silky chocolate ganache topping.
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 Pan: Spray an 8″ x 8″ pan with cooking spray. Line with parchment paper, leaving a 2″ overhang on all sides to easily lift the bars out later.
- Make Chocolate Crunch Layer: In a large heatproof bowl set over a saucepan of simmering water (double boiler), melt 12 oz. bittersweet chocolate, stirring frequently until smooth and fully melted, about 3 minutes. Remove from heat and stir in 1 cup Rice Krispies until evenly coated. Transfer the mixture to the prepared pan and spread evenly with an offset spatula. Refrigerate until set, about 30 minutes.
- Cook Caramel Layer: In a large heavy pot over medium heat, cook 1 cup granulated sugar, stirring constantly, until it melts and turns a dark amber color, about 10 minutes. Slowly add 1 cup heavy cream while stirring carefully to combine. Add 3 tablespoons corn syrup and 2 tablespoons unsalted butter, continuing to cook and stir occasionally to prevent sticking. Cook until sugar is fully dissolved and the mixture registers 245° to 248°F on a candy thermometer, which may take up to 45 minutes. Stir in 1 teaspoon vanilla extract and a pinch of kosher salt. Let cool slightly for about 1 minute, then spread the caramel evenly over the chocolate crunch layer using an offset spatula.
- Prepare Topping: Place 6 oz. chopped bittersweet chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup heavy cream to a boil over medium heat. Immediately pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until smooth and melted, then allow to cool slightly. Spread this chocolate ganache evenly over the caramel layer using an offset spatula.
- Chill and Cut Bars: Cover the pan and refrigerate until the top layer is fully set, about 45 minutes. Use the parchment overhang to lift the bars from the pan onto a cutting board. Cut into 16 squares and serve.
Notes
- Use a candy thermometer to ensure precise caramel temperature for best texture.
- Make sure not to overcook the caramel to avoid bitterness.
- Stir gently but constantly during caramel cooking to prevent burning.
- Chilling time is important to ensure neat layering and easy slicing.
- Can be stored in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 350
- Sugar: 28g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
