Homemade Caramel Chocolate Crunch Bars
Delicious treat combining rich homemade caramel and decadent chocolate atop a crunchy base, perfect for gatherings and celebrations.
Equipment
- Mixing Bowl
- Baking Pan
- Saucepan
- Spatula
- Microwave-safe Bowl
Ingredients
Ingredients
- 1 cup Unsalted Butter Softened, for richness in crust and caramel.
- 1 cup Granulated Sugar Essential for sweetness and caramel layer.
- 1 cup Brown Sugar Packed, adds moisture and depth to caramel.
- 2 cups All-Purpose Flour Provides structure to the base layer.
- 2 cups Semi-Sweet Chocolate Chips For melting and drizzling over the bars.
- 2 teaspoons Vanilla Extract Enhances overall flavor profile.
- 1/2 teaspoon Salt Balances sweetness and intensifies flavors.
- 1 cup Heavy Cream For making the caramel sauce.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9x13 inch baking pan by lining it with parchment paper.
- Cream together the butter and granulated sugar until light and fluffy.
- Add brown sugar and mix until smooth.
- Incorporate flour and salt, mixing on low speed until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes until edges are golden and a toothpick comes out clean.
- Prepare the caramel by combining sugar, water, and corn syrup in a saucepan over medium heat.
- Boil until it turns a deep amber color, about 8-10 minutes.
- Remove from heat and stir in heavy cream, vanilla extract, and salt.
- Pour the caramel over the baked crust and return to the oven for 10 minutes.
- Allow to cool at room temperature for 30 minutes.
- Melt chocolate chips in a microwave-safe bowl and pour over the cooled caramel layer.
- Let the bars set at room temperature for 1 hour or refrigerate for quicker setting.
- Lift the bars out using parchment paper and cut into squares or rectangles.
Notes
Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness.