Caramel Chocolate Crunch Bars

 

Ingredients:

Base Layer:

• 2 cups crushed graham crackers (or digestive biscuits)
• 1/2 cup melted butter
• 1/4 cup brown sugar

Caramel Layer:

• 1 cup caramel candies (or homemade caramel)
• 1/4 cup heavy cream

Chocolate Layer:

• 2 cups semisweet or milk chocolate chips
• 1/4 cup heavy cream

Crunch Topping:

• 1 cup crispy rice cereal (e.g., Rice Krispies)
• 1/2 cup chopped nuts (optional, like almonds or pecans)
• A pinch of sea salt (optional)

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Instructions:

1. Prepare the Base:

   • Preheat oven to 350°F (175°C).
   • In a bowl, mix crushed graham crackers, melted butter, and brown sugar until well combined.
   • Press the mixture firmly into a greased 9x9-inch baking pan.
   • Bake for 10 minutes, then let it cool.

2. Make the Caramel Layer:

   • Melt the caramel candies with heavy cream in a saucepan over low heat, stirring until smooth.
   • Pour the caramel over the cooled base and spread evenly.
   • Let it set in the fridge for about 30 minutes.

3. Prepare the Chocolate Layer:

   • Melt the chocolate chips with heavy cream in a microwave or double boiler, stirring until smooth.
   • Pour over the caramel layer and spread evenly.

4. Add the Crunch Topping:

   • Sprinkle crispy rice cereal and chopped nuts over the melted chocolate.
   • Lightly press down so they stick to the chocolate.
   • Sprinkle a pinch of sea salt if desired.

5. Chill and Serve:

   • Refrigerate for at least 1 hour or until the bars are fully set.
   • Cut into squares and enjoy!

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Storage:
Store in an airtight container in the fridge for up to a week or freeze for longer storage.

Let me know if you'd like variations or substitutions!