Description
Deliciously rich Caramel Crunch Bars featuring a layered combination of bittersweet chocolate and crunchy Rice Krispies base, topped with a smooth caramel layer and a luscious chocolate ganache. Perfect for satisfying your sweet tooth with a delightful mix of textures and deep chocolate flavors.
Ingredients
Scale
Chocolate Crunch Layer
- Cooking spray
- 12 oz. bittersweet chocolate (at least 60% cacao), chopped (about 2 cups)
- 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 cup)
- 3/4 cup heavy cream
Instructions
- Prepare Pan: Spray an 8″ x 8″ pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides for easy removal later.
- Make Chocolate Crunch Layer: In a large heatproof bowl set over a saucepan of barely simmering water (ensure the bowl does not touch the water), melt the 12 oz. bittersweet chocolate while stirring frequently until smooth, about 3 minutes. Remove from heat, then fold in the Rice Krispies to coat evenly. Transfer this mixture to the prepared pan and spread into an even layer using an offset spatula. Refrigerate until set, about 30 minutes.
- Cook Caramel Layer: In a large heavy pot over medium heat, cook granulated sugar, stirring constantly until it melts and turns a dark amber color, approximately 10 minutes. Very slowly add the heavy cream while stirring to combine. Then add corn syrup and unsalted butter. Continue cooking and stirring occasionally to prevent sticking, until the sugar is fully dissolved and the temperature reaches 245° to 248°F (firm ball stage), which can take up to 45 minutes. Stir in vanilla extract and a pinch of kosher salt. Transfer the caramel to a medium bowl and let it cool slightly for about 1 minute.
- Assemble Caramel Layer: Using an offset spatula, spread the warm caramel evenly over the chilled chocolate crunch layer.
- Prepare Chocolate Topping: Place the 6 oz. bittersweet chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup heavy cream to a boil, then immediately pour it over the chopped chocolate. Let it sit undisturbed for 2 minutes, then whisk until the chocolate melts into a smooth ganache. Let cool slightly.
- Finish Bars: Spread the chocolate ganache over the caramel layer evenly using an offset spatula. Cover and refrigerate the entire pan until the top layer is fully set, about 45 minutes.
- Serve: Use the parchment paper overhang to lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares and serve.
Notes
- Ensure the bowl of chocolate in the melting step does not touch the water to prevent overheating and burning.
- Cooking caramel requires patience; cook slowly and monitor temperature carefully for best texture.
- Using an offset spatula helps to create smooth, even layers.
- Store bars refrigerated in an airtight container to maintain freshness.
- Let bars reach room temperature briefly before serving to soften and enhance flavors.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 340
- Sugar: 32g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
