Caramel Chocolate Crunch Bars

Ah, now we’re talking dessert heaven! Caramel Chocolate Crunch Bars are rich, gooey, and satisfyingly crunchy all at once. Here’s a detailed recipe to make them from scratch:

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Caramel Chocolate Crunch Bars Recipe

Ingredients:

For the Base:

• 2 cups graham cracker crumbs (about 12 sheets)

• 1 cup unsalted butter, melted

• ½ cup granulated sugar

For the Caramel Layer:

• 1 (14 oz) can sweetened condensed milk

• 1 cup packed brown sugar

• ½ cup unsalted butter

• 2 tbsp light corn syrup

• 1 tsp vanilla extract

For the Chocolate Topping:

• 2 cups semi-sweet chocolate chips (or chopped chocolate)

• 2 tbsp heavy cream or milk (optional, for smoother chocolate)

• ½ cup chopped pecans or walnuts (optional, for extra crunch)

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Instructions:

1. Prepare Pan: Line a 9×13-inch baking pan with parchment paper, leaving extra on the sides for easy lifting.

2. Make the Base:

   • Mix graham cracker crumbs, melted butter, and sugar until well combined.

   • Press firmly into the bottom of the prepared pan. Bake at 350°F (175°C) for 8–10 minutes. Remove from oven and set aside.

3. Prepare the Caramel Layer:

   • In a medium saucepan, combine sweetened condensed milk, brown sugar, butter, and corn syrup.

   • Cook over medium heat, stirring constantly, until the mixture thickens slightly and turns golden brown (about 5–7 minutes).

   • Remove from heat and stir in vanilla extract.

   • Pour the caramel evenly over the baked graham cracker crust. Let it cool slightly.

4. Add the Chocolate Layer:

   • Melt chocolate chips with heavy cream in a microwave-safe bowl (30-second intervals, stirring each time) or over a double boiler until smooth.

   • Pour over the caramel layer and spread evenly. Sprinkle nuts on top if using.

5. Chill and Set:

   • Refrigerate for at least 2 hours until chocolate is firm.

   • Lift bars out using parchment paper edges and cut into squares or rectangles.

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Tips for Extra Crunch & Gooeyness:

• Toasting the nuts before adding enhances flavor.

• For a chewier caramel, cook the caramel for a slightly shorter time.

• Sprinkle a tiny pinch of sea salt on top before chocolate sets for a salted caramel touch.

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These bars are rich, buttery, and have a perfect layer of crunch from the base and nuts, with a gooey caramel center.

If you want, I can also give a no-bake version that’s even faster but still crunchy and chocolatey—great if you want instant gratification!