Step-by-Step Instructions
Step 1: Prepare the Crispy Base
Line the Pan: Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the pan first if desired.
Combine Wet Ingredients: In a large microwave-safe bowl, combine the peanut butter, maple syrup/golden syrup, and melted butter/coconut oil. Heat in the microwave for 60-90 seconds, stirring until smooth and fully combined.
Add Cereal: Fold in the 4 cups of crispy rice cereal until it is completely coated with the mixture.
Press into Pan: Press the mixture firmly and evenly into the bottom of the prepared pan. Use the back of a measuring cup or spatula to get a smooth, compact layer.
Set: Place the pan in the freezer for about 15-20 minutes to set while you prepare the next layer.
Step 2: Make the Gooey Caramel Layer
Melt Caramels: In a microwave-safe bowl, combine the unwrapped caramels and evaporated milk (and sea salt, if using).
Heat and Stir: Heat in 30-second intervals in the microwave, stirring well after each one, until the caramel is completely melted and smooth. This usually takes 1-2 minutes total.
Pour and Spread: Remove the base from the freezer. Pour the warm caramel mixture evenly over the crispy base and spread it gently to the edges.
Re-Set: Return the pan to the freezer for another 15-20 minutes to allow the caramel to firm up slightly.
Step 3: Finish with the Chocolate and Crunch
Melt Chocolate: In a separate microwave-safe bowl, combine the chocolate chips and coconut oil/butter. Heat in 30-second intervals, stirring until the chocolate is smooth and glossy.
Pour Topping: Pour the melted chocolate mixture over the chilled caramel layer and spread it out quickly and evenly with a spatula.
Add Nuts: Immediately sprinkle the chopped toasted nuts over the melted chocolate. You can also lightly press a few into the chocolate for decoration, like in the photo.
Final Chill: Place the bars back in the refrigerator (or freezer) for at least 30-60 minutes, or until the chocolate is completely set and firm.
Step 4: Slice and Serve
Remove from Pan: Once fully set, use the parchment paper overhang to lift the entire slab of bars out of the pan.
Cut: Use a large, sharp knife to cut the slab into squares or bars. For the cleanest cuts, wipe the knife with a hot, damp cloth between slices.
Storage: Store the finished bars in an airtight container in the refrigerator for up to a week.
These multi-layered treats offer the perfect blend of salty-sweet, crunchy-chewy, and will surely satisfy any craving for a rich, homemade candy bar!
