No-Bake Caramel Chocolate Crunch Bars

How to Make No-Bake Caramel Chocolate Crunch Bars

Step 1: Prepare the pan

Line a 9x13-inch pan with parchment paper, leaving an overhang.

Step 2: Make the caramel

In a saucepan over medium heat, melt the butter with the brown sugar and corn syrup. Bring to a boil and cook 1 minute, stirring. Remove from the heat and stir in the condensed milk, vanilla and salt.

Step 3: Add the cereal

Pour the caramel over the cereal in a large bowl and stir until every piece is coated.

Step 4: Press

Press the mixture firmly and evenly into the pan with a buttered spatula.

Step 5: Chocolate layer

Melt the chocolate chips with the peanut butter in 30-second bursts, stirring until smooth. Spread over the caramel layer.

Step 6: Set and cut

Refrigerate for 1 hour until firm. Lift out and cut into bars with a sharp knife.

Tips

• Do not boil the caramel longer than 1 minute or the bars will be hard.
• Press firmly so the bars hold together.
• Sprinkle flaky sea salt on the chocolate for a salted caramel version.

FAQ

How long do they keep?

Up to 2 weeks in an airtight container in the fridge, or 3 months frozen.

Can I use cornflakes?

Yes, cornflakes or a mix of cereals work great.

Can I skip the corn syrup?

You can replace it with honey, though the caramel will be a little softer.