Description
Caramel Crunch Bars are a decadent layered dessert featuring a crisp chocolate and Rice Krispies base, topped with a rich homemade caramel layer and finished with a smooth bittersweet chocolate ganache. This treat combines crunchy, creamy, and caramel flavors for an irresistible snack or dessert, perfect for special occasions or indulgent everyday treats.
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, leaving a 2″ overhang on all sides to allow easy lifting of the finished bars.
- Melt Chocolate for Crunch Layer: Set a large heatproof bowl over a saucepan of barely simmering water, ensuring the bowl doesn’t touch the water. Add the 12 oz. bittersweet chocolate and stir frequently until melted and smooth, about 3 minutes. Remove from heat.
- Combine Rice Krispies: Add 1 cup Rice Krispies to the melted chocolate and stir thoroughly to coat all the cereal evenly.
- Spread and Chill Crunch Layer: Transfer the chocolate-coated Rice Krispies mixture into the prepared pan. Use an offset spatula to spread it evenly. Refrigerate until the layer is set, approximately 30 minutes.
- Make Caramel: In a large heavy pot over medium heat, melt 1 cup of granulated sugar, stirring constantly until it turns a dark amber color, about 10 minutes. Slowly add 1 cup heavy cream while stirring to combine, then add 3 Tbsp. corn syrup and 2 Tbsp. unsalted butter.
- Cook Caramel to Temperature: Continue cooking the mixture, stirring occasionally, making sure the caramel doesn’t stick to the pot. Cook until the sugar fully dissolves and the temperature reaches 245° to 248°F (soft ball stage), which can take up to 45 minutes.
- Add Flavor to Caramel: Remove from heat, then stir in 1 tsp. pure vanilla extract and a pinch of kosher salt. Let the caramel cool slightly for about 1 minute.
- Spread Caramel Layer: Using an offset spatula, spread the warm caramel evenly over the chilled chocolate crunch base.
- Prepare Chocolate Ganache 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, then immediately pour it over the chocolate. Let sit for 2 minutes, then whisk until smooth and fully melted. Allow to cool slightly.
- Top with Ganache and Chill: Spread the chocolate ganache over the caramel layer using an offset spatula. Cover and refrigerate until the top layer is fully set, about 45 minutes.
- Cut and Serve: Using the parchment paper overhang, lift the entire bar from the pan and transfer it to a cutting board. Cut into 16 squares and serve.
Notes
- Ensure the heatproof bowl does not touch the simmering water to avoid burning the chocolate.
- Use a candy thermometer for accurate caramel temperature to achieve the perfect soft ball stage.
- If caramel begins to harden while spreading, warm it slightly to make it easier to spread evenly.
- Bittersweet chocolate with at least 60% cacao gives a rich and slightly bitter contrast to the sweet caramel.
- Store the bars in an airtight container in the refrigerator for up to 1 week for best freshness.
- Allow bars to sit at room temperature for a few minutes before serving for easier cutting and enhanced flavor.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 320
- Sugar: 30g
- Sodium: 65mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
