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Yields:
16
Prep Time:
20 mins
Total Time:
4 hrs
Who can resist the allure of dark chocolate, caramel, and Rice Krispies? These caramel crunch bars are a world of irresistible layers where each bite is a symphony of sweet perfection! Imagine crunchy Rice Krispies enrobed in velvety chocolate, topped with a luscious layer of gooey caramel, and finished with a silky ganache. Whether treating yourself or sharing with friends, these decadent squares promise to satisfy every craving. Perfect for any occasion, they’re the ultimate blend of crunchy, creamy, and utterly delicious.
These bars definitely take some time and consideration, but that shouldn’t be cause for concern. While making caramel from scratch may seem intimidating, it's really just a matter of patience and care. By whisking frequently and keeping a watchful eye for change of color and consistency, you’ll achieve a nice sticky, light brown caramel and a sweet aroma (nicer than any candle) for your kitchen. A candy thermometer will make this process so much easier, though it's possible to achieve a nice silky caramel without one.
If you have leftovers, then these bars can be individually wrapped and stored in an airtight container in the refrigerator for up to 5 days.
Did you try making these? Let us know how it went in the comments!
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Ingredients
Chocolate Crunch Layer
Cooking spray
- 12 oz.
bittersweet chocolate (at least 60% cacao), chopped (about 2 c.)
- 1 cup
Rice Krispies
Caramel Layer
- 1 cup
(200 g.) granulated sugar
- 1 cup
heavy cream
- 3 Tbsp.
corn syrup
- 2 Tbsp.
unsalted butter
- 1 tsp.
pure vanilla extract
Pinch of kosher salt
Topping
- 6 oz.
bittersweet chocolate (at least 60% cacao), chopped (about 1 c.)
- 3/4 cup
heavy cream
Directions
Chocolate Crunch Layer
- Step 1Spray an 8" x 8" pan with cooking spray. Line with parchment, leaving a 2" overhang on all sides.
- Step 2In a large heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water), cook chocolate, stirring frequently, until melted and smooth, about 3 minutes. Remove bowl from heat, add Rice Krispies, and stir to coat.
- Step 3Transfer chocolate mixture to prepared pan. Using an offset spatula, spread in an even layer. Refrigerate until set, about 30 minutes.
Caramel Layer
- Step 1In a large heavy pot over medium heat, cook sugar, stirring constantly, until melted and dark amber in color, about 10 minutes.
- Step 2Very slowly add cream, stirring to combine, then add corn syrup and butter. Continue to cook, stirring occasionally to make sure caramel isn’t sticking, until sugar is dissolved and an instant-read or candy thermometer registers 245° to 248°; this can take up to 45 minutes.
- Step 3Stir in vanilla and salt. Transfer to a medium bowl and let cool slightly, about 1 minute. Using offset spatula, spread caramel on chocolate layer.
Topping
- Step 1Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a boil, then immediately pour over chocolate. Let sit 2 minutes, then whisk until chocolate is melted and smooth. Let cool slightly.
- Step 2Using offset spatula, spread chocolate over caramel. Cover and refrigerate until top layer is set, about 45 minutes.
- Step 3Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.
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