Caramel Crunch Bars (Print Version)
# Ingredients:
→ Buttery Caramel Filling
01 -
1½ tablespoons honey or golden syrup
02 -
200g (½ tin) sweetened condensed milk
03 -
60g butter (choose salted or unsalted as you prefer)
04 -
100g light brown sugar
05 -
100g white chocolate chunks
→ Chocolate Layers
06 -
75g of puffed rice cereal (Rice Krispies)
07 -
650g milk or dark chocolate (split)
# Instructions:
01 -
Get an 8x8-inch (20x20cm) pan ready by lining it with a sheet of parchment paper. Let the edges of the paper hang over a bit so you can easily pull the dessert out later.
02 -
Throw the condensed milk, butter, brown sugar, and either honey or golden syrup into a medium pot. Put it on medium heat to get it going.
03 -
Keep stirring while it warms up. Make sure the sugar disappears, making the mixture smooth. Let it bubble gently for about 5–7 minutes, giving it a stir once in a while, until it becomes a rich caramel consistency.
04 -
Take the saucepan off the heat. Toss in the white chocolate and stir until it’s completely melted and mixed into your caramel. Leave it aside to cool a little while you work on the chocolate layers.
05 -
Melt all 650g of your milk or dark chocolate. You can use a heatproof bowl over a pot of simmering water (a double boiler works great) or melt it in the microwave. If you go the microwave route, heat for 30 seconds at a time, stirring in between, until smooth.
06 -
Scoop out roughly half of the melted chocolate (about 325g) and toss it into a bowl with the Rice Krispies. Mix until each bit of cereal is coated evenly.
07 -
Dump the Rice Krispies chocolate mixture into your prepared pan. Smooth it out evenly, pressing lightly with a spoon so it’s flat and firm.
08 -
Take the caramel mixture and carefully layer it over the chocolate-covered Rice Krispies. Use a spatula to get it even and smooth, making sure it reaches all the pan’s edges.
09 -
Grab the rest of the melted chocolate and pour it right on top of the caramel layer. Spread it out evenly with a spatula or tilt the pan a little to make sure the whole surface is covered.
10 -
Pop the pan into the fridge. Leave it there for at least 2 hours so everything firms up nicely.
11 -
Once it’s set, take the pan out of the fridge. Use the parchment paper to lift the dessert out. Place it on a cutting board, then use a sharp knife to cut it into squares as big as you like.
12 -
These Caramel Chocolate Crunch Bars are great straight from the fridge for a snappy bite or at room temperature if you like them softer. Pair them with tea, coffee, or a cold glass of milk!
# Notes:
01 -
Feel free to mix milk and dark chocolate for just the right balance of sweetness.
02 -
If you want them extra crunchy, add an extra 25g of Rice Krispies to the mix.
03 -
Keep these goodies in the fridge in an airtight container, and they’ll stay fresh for up to a week.
04 -
Run a knife under hot water and wipe it dry before every cut to get clean squares.