Caramel Chocolate Crunch Bars

These caramel crunch bars are fantastc- they’re super easy to throw together and require no baking in the oven. Perfect for the summer!

Ingredients:

For the base:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

For the caramel layer:

1 cup caramel candies (or soft caramels), unwrapped

2 tablespoons heavy cream

For the chocolate topping:

1 1/2 cups semisweet chocolate chips

1/2 cup crispy rice cereal

Instructions:

Prepare the base:

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.

Bake for 8-10 minutes, or until lightly golden. Let the crust cool slightly while preparing the caramel layer.

Make the caramel layer:

In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and melted.

Pour the melted caramel over the graham cracker crust and spread it evenly with a spatula. Refrigerate for 10-15 minutes, or until the caramel sets slightly.

Prepare the chocolate topping:

In another microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring until smooth. Stir in the crispy rice cereal until evenly coated.

Spread the chocolate-cereal mixture over the caramel layer, smoothing it out with a spatula.

Chill and serve:

Refrigerate the bars for at least 1 hour, or until fully set. Use the parchment overhang to lift the bars out of the pan. Slice into squares or bars and serve.

Store the bars in an airtight container in the refrigerator for up to 5 days

Enjoy!