These Caramel Chocolate Crunch Bars are a decadent, no-bake dessert that combines a buttery graham cracker crust with a rich caramel layer and a smooth chocolate topping. With their perfect balance of crunch, sweetness, and chocolatey goodness, these bars are sure to satisfy any sweet tooth. They’re easy to make and perfect for parties, potlucks, or indulgent snacking!
Ingredients
For the Graham Cracker Crust:
- 2 cups crushed graham crackers (about 14 full sheets)
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
For the Caramel Layer:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- ¼ cup light corn syrup (optional, for extra smoothness)
- ¼ teaspoon salt
For the Chocolate Topping:
- 2 cups semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon vegetable oil or coconut oil (for a glossy finish)
Instructions
1. Prepare the Graham Cracker Crust
- In a medium mixing bowl, combine the crushed graham crackers , melted butter , and ¼ cup granulated sugar . Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of an 8×8-inch baking pan lined with parchment paper or lightly greased. Use the back of a spoon or the bottom of a measuring cup to create an even layer.
- Chill the crust in the refrigerator while you prepare the caramel layer.
2. Make the Caramel Layer
- In a medium saucepan over medium heat, combine the granulated sugar and unsalted butter . Stir continuously until the sugar dissolves and the mixture turns a deep amber color (about 5–7 minutes). Be careful not to burn it.
- Once the sugar has melted, slowly whisk in the heavy cream and light corn syrup (if using). The mixture will bubble vigorously—this is normal. Continue whisking until smooth.
- Stir in the ¼ teaspoon salt and cook for an additional 1–2 minutes, then remove from heat. Let the caramel cool slightly (about 5 minutes).
- Pour the caramel over the chilled graham cracker crust, spreading it evenly with a spatula. Return the pan to the refrigerator to chill for at least 30 minutes, or until the caramel layer is firm.
3. Add the Chocolate Topping
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil . Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stovetop.
- Pour the melted chocolate over the chilled caramel layer, spreading it evenly with a spatula to create a smooth, glossy finish.
4. Chill and Set
- Return the pan to the refrigerator and chill for at least 1–2 hours , or until the chocolate layer is completely set.
5. Slice and Serve
- Once the bars are fully set, lift them out of the pan using the parchment paper overhang. Cut into squares or rectangles using a sharp knife. For clean cuts, dip the knife in hot water and wipe it dry between slices.
Tips for Success
- Corn Syrup Substitute: If you don’t have light corn syrup, you can omit it, but the caramel may not be as smooth or glossy.
- Customize the Chocolate: Use dark, milk, or white chocolate for the topping to suit your taste preferences.
- Storage: Store the bars in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture.
- Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before enjoying.
Why You’ll Love This Recipe
These Caramel Chocolate Crunch Bars are a dream come true for anyone who loves layered desserts. The buttery graham cracker crust provides a satisfying crunch, while the gooey caramel layer adds a touch of sweetness and richness. Topped with a smooth, glossy chocolate layer, these bars are a harmonious blend of textures and flavors. Whether you’re serving them at a gathering or treating yourself, they’re guaranteed to impress.
Indulge in these irresistible bars—they’re pure bliss in every bite!
