Caramel Chocolate Crunch Bars

Directions

1. Preheat the oven to 175°C (350°F). Line a 23 × 23 cm (9 × 9-inch) square pan with parchment paper, leaving overhang for easy removal.
2. In a bowl, mix crushed biscuits, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even base.
3. Bake the base for 10–12 minutes until lightly golden and set. Remove from the oven and let cool slightly.
4. In a saucepan over medium heat, combine condensed milk, butter, brown sugar, and golden syrup. Stir constantly until the butter melts and the mixture thickens and turns a deep caramel color, about 8–10 minutes.
5. Remove caramel from heat and stir in vanilla extract and salt. Pour evenly over the baked base, smoothing with a spatula.
6. Return the pan to the oven and bake for another 10 minutes, until the caramel is gently bubbling. Let cool for 10–15 minutes.
7. Melt the chocolate with heavy cream in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
8. Stir crispy rice cereal or chopped nuts into the melted chocolate, then spread evenly over the caramel layer.
9. Refrigerate for at least 1–2 hours, or until fully set. Lift out using parchment paper and slice into bars.

Recipe Details

Prep Time: 25 minutes
Cook Time: 30–32 minutes
Chill Time: 1–2 hours
Total Time: About 2 hours 45 minutes
Servings: 12–16 bars
Difficulty: Easy

Variations & Substitutions

• Swap digestive biscuits for chocolate cookies or shortbread for a richer base.
• Use dark chocolate for a more intense, less sweet topping.
• Add a sprinkle of flaky sea salt on top of the chocolate for a salted caramel twist.
• Replace crispy rice cereal with crushed pretzels for extra crunch and a salty bite.

Serving Suggestions