Description
These Homemade Caramel Chocolate Crunch Bars feature a buttery crust topped with a rich, gooey caramel layer and finished with a decadent drizzle of melted semi-sweet chocolate. Perfect for those who love a combination of crunchy, chewy, and chocolatey textures in every bite.
Ingredients
Scale
For the Crust:
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar, packed
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
For the Caramel:
- 1 cup Granulated Sugar (for caramel)
- 1/4 cup Water
- 2 tablespoons Corn Syrup
- 1 cup Heavy Cream
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
For the Topping:
- 2 cups Semi-Sweet Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Pan: Line a 9×13 inch baking pan with parchment paper, allowing excess to hang over the edges for easy removal later.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and salt on low speed until just combined to form the crust dough.
- Bake Crust: Spread the dough evenly into the prepared pan. Bake for 20-25 minutes, or until edges turn golden and a toothpick inserted in the center comes out clean.
- Prepare Caramel: In a medium saucepan, combine 1 cup granulated sugar, water, and corn syrup over medium heat. Stir gently until sugar dissolves, then let boil without stirring until the mixture turns a deep amber color, about 8-10 minutes.
- Add Cream and Flavor: Remove the caramel from heat carefully, then stir in the heavy cream, vanilla extract, and salt until smooth and fully combined. Be cautious as the mixture will bubble vigorously.
- Pour Caramel: Pour the caramel evenly over the baked crust layer. Return the pan to the oven and bake for an additional 10 minutes to set the caramel.
- Cool: Remove the pan from the oven and allow the bars to cool at room temperature for 30 minutes.
- Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth.
- Top With Chocolate: Pour or drizzle the melted chocolate over the cooled caramel layer, spreading evenly if needed.
- Set Bars: Let the bars sit at room temperature for 1 hour or refrigerate for quicker setting until the chocolate is firm.
- Cut and Serve: Using the parchment paper as handles, lift the bars out of the pan and cut them into squares or rectangles as desired.
Notes
- Make sure to watch the caramel closely as it can quickly go from perfect to burnt.
- Use parchment paper with overhang to easily lift bars out without breaking.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty variation, sprinkle chopped nuts over the caramel layer before adding the chocolate topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 60g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: caramel bars, chocolate caramel bars, homemade dessert bars, chocolate crunch bars, caramel chocolate recipe
