Here’s a super easy, no-bake (or minimal-bake) Caramel Chocolate Crunch Bars recipe. They’re chewy, crunchy, chocolatey, and totally addictive!
🍫✨ Caramel Chocolate Crunch Bars
Ingredients
Crunch layer:
-
4 cups crispy rice cereal (like Rice Krispies)
-
1 cup crushed pretzels (optional but adds great crunch)
-
1 cup peanut butter (creamy)
-
½ cup honey or light corn syrup
-
½ cup brown sugar
-
4 tbsp butter
Caramel layer:
-
1 bag (11 oz) soft caramels
-
3 tbsp heavy cream or milk
Chocolate topping:
-
2 cups chocolate chips (milk or semi-sweet)
-
1 tbsp coconut oil or butter (optional—for smoother melting)
Instructions
1. Make the crunch base
-
Line a 9×13 pan with parchment paper.
-
In a saucepan, melt butter, brown sugar, and honey over medium heat.
-
Once melted, stir in peanut butter until smooth.
-
Remove from heat.
-
In a large bowl, combine rice cereal + crushed pretzels.
-
Pour the warm peanut-butter mixture over the cereal and mix until fully coated.
-
Press the mixture firmly into the prepared pan.
2. Add the caramel layer
-
Melt caramels + heavy cream together in a microwave or double boiler.
-
Stir until smooth.
-
Pour evenly over the crunch layer and spread with a spatula.
3. Add the chocolate topping
-
Melt the chocolate chips + coconut oil in 20–30 second microwave intervals or on the stovetop.
-
Stir until silky.
-
Pour over the caramel layer and smooth out.
4. Chill
-
Refrigerate for 1 hour or until firm.
-
Slice into bars or squares. (Tip: Let sit at room temp 10 minutes before cutting to prevent cracking.)
Storage
-
Store in the fridge for up to 1 week.
-
Freeze for 2–3 months.
Want variations?
I can give you:
🍪 Twix-inspired version
🥜 Peanut butter caramel version
🍫 Salted caramel dark chocolate
🥥 Coconut or toffee crunch
Just tell me!
