Description
CARAMEL CHOCOLATE CRUNCH BARS packed with gooey caramel, rich chocolate, and crunchy texture – a crowd-pleasing, comforting delight!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup water
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1/4 cup chopped nuts (optional)
- 1/2 teaspoon flaky sea salt
Instructions
- Step 1: Prepare the Pan and Crust Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on all sides for easy removal later. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Transfer this mixture to your prepared pan and firmly press it down using the bottom of a measuring cup to create a compact, even layer. Bake for 10 minutes until lightly golden. Remove from the oven and allow to cool completely on a wire rack.
- Step 2: Create the Caramel Layer In a medium heavy-bottomed saucepan, combine the sugar and water over medium heat. Without stirring, allow the mixture to come to a boil. As it cooks, you can gently swirl the pan occasionally to ensure even heating. Watch carefully as the mixture turns from clear to a golden amber color (about 8-10 minutes). Once it reaches the desired color, carefully add the heavy cream (it will bubble vigorously!), followed by the butter, vanilla, and salt. Whisk until smooth and completely combined. Allow the caramel to cool slightly for about 5 minutes before pouring over the cooled crust. Refrigerate for at least 1 hour until set.
- Step 3: Add the Chocolate Topping Place chocolate chips in a heat-resistant bowl. In a small saucepan, bring the heavy cream just to a simmer. Pour the hot cream over the chocolate and let stand for 2 minutes, then whisk until completely smooth and glossy. Pour this ganache over the set caramel layer, spreading it evenly with an offset spatula. If desired, sprinkle with chopped nuts and flaky sea salt. Refrigerate for at least 2 hours or until the chocolate layer is completely set.
- Step 4: Slice and Serve Remove the Caramel Chocolate Crunch Bars from the refrigerator about 10 minutes before cutting. Using the parchment paper overhang, lift the entire dessert out of the pan and place on a cutting board. With a sharp knife warmed under hot water and dried (repeat between cuts), slice into 16 squares. For cleaner cuts, wipe the knife clean after each slice.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: CARAMEL CHOCOLATE CRUNCH BARS