Description
Delight in these indulgent Caramel Chocolate Crunch Bars that combine a buttery graham cracker crust with layers of sweetened condensed milk, semi-sweet chocolate, crunchy toffee, nuts, and gooey caramel sauce. Perfect for a dessert that’s both rich and textured, these bars bake to golden perfection and offer a delicious treat for any occasion.
Ingredients
Scale
Crust
- 2 cups crushed graham crackers
- 1/2 cup melted butter
Layers
- 1 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (e.g., pecans or almonds)
- 1 cup crushed chocolate-covered toffee pieces
- 1 cup caramel sauce
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and to make removing bars easier.
- Make the Crust: In a mixing bowl, combine the crushed graham crackers with the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form a solid crust layer.
- Add Condensed Milk Layer: Pour and spread the sweetened condensed milk evenly over the graham cracker crust, ensuring full coverage to help bind the layers together.
- Layer Chocolate, Nuts, and Toffee: Sprinkle the semi-sweet chocolate chips uniformly over the condensed milk, followed by an even layer of chopped nuts, then top with the crushed chocolate-covered toffee pieces to add texture and sweetness.
- Drizzle Caramel Sauce: Evenly drizzle the caramel sauce on top of all the layered ingredients, covering as much surface area as possible for a rich caramel flavor.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the edges are golden brown and the caramel sauce is bubbling, indicating everything is cooked through and melded together.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, cut into 16 squares. Store the bars in an airtight container to maintain freshness and crunch.
Notes
- For best results, make sure to press the crust firmly to prevent it from crumbling when cutting.
- Substitute nuts or toffee pieces based on dietary preferences or allergies.
- Store bars in a cool, dry place or refrigerate if your environment is warm to keep caramel from becoming too soft.
- Use parchment paper with an overhang on the sides to easily lift the bars out of the pan after baking.
