Introduction

If you love rich, sweet treats with a satisfying crunch, these Decadent Caramel Chocolate Crunch Bars are perfect for you. Combining a buttery graham cracker base with layers of melted chocolate, gooey caramel, and optional marshmallows and nuts, they offer a delightful mix of textures and flavors. They’re easy to make and sure to impress at any gathering.

The image shows a close-up of two stacked dessert bars on a white marbled surface. Each bar has four visible layers: the bottom layer is a thick, dark brown crumbly crust; above it is a lighter, golden caramel layer with a smooth, glossy texture; the third layer is a dense, rich chocolate layer with a shiny finish; and the top layer is a thin, glossy chocolate glaze sprinkled with small white coarse salt crystals. The bars appear thick, with clean edges, showing clear separation between the layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crushed graham crackers (for the base)
½ cup unsalted butter, melted (for binding)
1 cup semi-sweet chocolate chips (for melting over the base)
1 cup caramel sauce (store-bought or homemade)
1 cup mini marshmallows (optional, for a chewy effect)
½ cup chopped nuts (like pecans or walnuts, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
Step 2: In a medium bowl, combine the crushed graham crackers and melted butter. Mix until all crumbs are coated, then press the mixture evenly into the bottom of the prepared baking dish.
Step 3: Place the semi-sweet chocolate chips in a microwave-safe bowl and melt them in 30-second intervals, stirring between each until smooth.
Step 4: Pour the melted chocolate over the graham cracker base and smooth it out with a spatula to create an even layer.
Step 5: Drizzle the caramel sauce over the melted chocolate, swirling it gently for an attractive pattern.
Step 6: If using, sprinkle the mini marshmallows evenly over the caramel layer.
Step 7: Add the chopped nuts on top if desired, spreading them evenly.
Step 8: Bake the bars in the preheated oven for 10-12 minutes, or until everything is set and the marshmallows are lightly toasted.
Step 9: Remove the baking dish from the oven and allow the bars to cool completely before lifting them out using the parchment paper.
Step 10: Cut into squares and serve. Enjoy your decadent treat!

Tips & Variations

For a nut-free version, simply omit the chopped nuts or substitute with toasted coconut flakes.
Try using dark chocolate chips for a richer chocolate flavor.
If you prefer extra gooey bars, add an extra drizzle of caramel sauce before baking.
To make homemade caramel sauce, simmer sugar and cream until thickened for a natural touch.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy after chilling, let them come to room temperature for a few minutes or warm briefly in the microwave to soften the caramel and chocolate.

How to Serve

The image shows three stacked dessert bars with four clear layers: the bottom layer is a crumbly, light brown biscuit base, the next layer is a thick, smooth caramel in a golden brown color, above that is a thin, dark brown chocolate layer with a shiny texture, and the top layer is a slightly thicker dark chocolate with scattered small white flakes. The edges are clean, and the bars look rich and gooey. The dessert is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use milk chocolate, white chocolate, or even a mix depending on your preference. Keep in mind the sweetness and melting characteristics may vary slightly.

Do I have to use marshmallows and nuts?

No, the marshmallows and nuts are optional and add extra texture and flavor. You can leave them out or substitute with your favorite toppings like dried fruit or seeds.