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Gooey Caramel Chocolate Crunch Bars

These Gooey Caramel Chocolate Crunch Bars combine rich chocolate and gooey caramel for a quick, indulgent treat that everyone will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Mixture
  • 1 cup graham cracker crumbs Feel free to sneak a few crumbs for yourself while you’re at it.
  • 1/2 cup unsalted butter, melted Because butter makes everything better.
Filling
  • 1 can (14 oz) sweetened condensed milk Pure gold, my friends.
  • 1 cup chewy caramel candies, unwrapped The gooier, the better.
  • 1 cup chocolate chips Dark, milk, or a mix depending on your chocolate affection.
  • 1/2 cup sea salt For that delightful salty-sweet balance.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, letting it hang slightly over the edges.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter until well blended.
  3. Pour the mixture into your pan and press it down evenly.
  4. Bake it in the oven for about 8-10 minutes until the edges are lightly golden.
Filling Preparation
  1. While the base cools, melt the caramel candies with the sweetened condensed milk over low heat in a saucepan until smoothly combined.
  2. Pour the melted caramel over the graham cracker base, then sprinkle the chocolate chips on top.
  3. Bake again for another 10-12 minutes, just until the chocolate is melted and beginning to bubble.
Finishing
  1. Remove from the oven and sprinkle a little sea salt over the top.
  2. Allow the bars to cool completely in the pan before lifting them out using the parchment paper.
  3. Cut them into squares or rectangles and serve.

Notes

If your caramel becomes too thick, add a splash of milk to regain the gooey texture. Feel free to mix in nuts or dried fruit for a personal touch. Store leftovers in an airtight container in the fridge for up to a week.