Introduction

These Decadent Caramel Chocolate Crunch Bars combine crunchy graham cracker base, rich melted chocolate, and gooey caramel for a delightful treat. Optional marshmallows and nuts add extra texture and flavor, making them perfect for any dessert lover.

The image shows three stacked dessert bars with four clear layers. The bottom layer is a dark brown, crumbly base, followed by a smooth, shiny caramel layer that looks gooey. Above the caramel is a rich chocolate layer that is thick and glossy. The topmost layer is a shiny, dark chocolate coating sprinkled with coarse white sea salt. The bars are slightly uneven in shape, showing the gooey texture of the caramel and chocolate layers. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crushed graham crackers (for the base)
½ cup unsalted butter, melted (for binding)
1 cup semi-sweet chocolate chips (for melting over the base)
1 cup caramel sauce (store-bought or homemade)
1 cup mini marshmallows (optional, for a chewy effect)
½ cup chopped nuts (like pecans or walnuts, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
Step 2: In a medium bowl, combine the crushed graham crackers and melted butter. Mix until all crumbs are coated, then press the mixture firmly into the bottom of the prepared baking dish.
Step 3: Melt the chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each until smooth.
Step 4: Pour the melted chocolate evenly over the graham cracker base and smooth it out with a spatula.
Step 5: Drizzle the caramel sauce over the melted chocolate, creating swirls if desired.
Step 6: If using, sprinkle the mini marshmallows over the caramel layer.
Step 7: If using, add the chopped nuts on top of the marshmallows and caramel.
Step 8: Bake in the preheated oven for 10-12 minutes, until the layers are set and marshmallows are lightly toasted.
Step 9: Remove from the oven and allow to cool completely before lifting the bars out of the dish using the parchment paper.
Step 10: Cut into squares and enjoy your decadent caramel chocolate crunch bars!

Tips & Variations

Use homemade caramel sauce for a richer, fresher flavor.
Swap semi-sweet chocolate chips with dark or milk chocolate to adjust sweetness.
Add a pinch of sea salt on top before baking to enhance the flavors.
For extra crunch, try toasted coconut flakes instead of or alongside nuts.
If you prefer a chewy texture, do not skip the mini marshmallows.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep marshmallows soft, room temperature storage is best. Reheat briefly in the microwave if you prefer a warm, gooey treat.

How to Serve

The image shows a close-up of three stacked square dessert bars, each with four clear layers. The bottom layer is a crunchy, light brown base with small nuts visible. Above that is a thick, smooth caramel layer that is shiny and golden. Next is a dark chocolate layer, rich and glossy, covering the caramel perfectly. The top layer is a thin, shiny chocolate coating sprinkled with coarse white salt crystals. The bars have clean, sharp edges, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie crumb instead of graham crackers?

Yes, crushed digestive biscuits or vanilla wafers make great substitutes for the graham cracker base and will still provide a nice crunch.

How do I make homemade caramel sauce?

Homemade caramel sauce can be made by cooking sugar until amber, then stirring in butter and heavy cream until smooth. Be sure to follow a trusted recipe to get the perfect consistency.