Instructions:
Prepare the Base:
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
Make the Caramel Layer:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and salt, stirring continuously.
Bring the mixture to a gentle boil and let it cook for 4-5 minutes, stirring occasionally, until it thickens slightly.
Pour the caramel over the cooled graham cracker base, spreading it evenly with a spatula. Let it set in the refrigerator for 15-20 minutes.
Add the Chocolate Topping:
Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
Pour the melted chocolate over the caramel layer, spreading it evenly. Sprinkle with crushed pretzels or nuts for an added crunch if desired.
Refrigerate for another 20-30 minutes, or until the chocolate has fully set.
Slice and Serve:
Once fully set, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into squares or rectangles. Serve and enjoy!
Tips for Success:
Prevent Sticky Caramel: To avoid sticking, lightly grease your spatula or knife when spreading the caramel layer.
Customizable Toppings: Get creative with the toppings! Crushed cookies, toffee bits, or shredded coconut all make great additions.
Storage: Store the bars in an airtight container in the refrigerator for up to a week. They also freeze well for up to a month.
