Description

Delightfully rich and crunchy, these Caramel Chocolate Crunch Bars combine a buttery graham cracker crust with layers of sweetened condensed milk, semi-sweet chocolate, crunchy nuts, toffee pieces, and a luscious caramel drizzle. Baked to golden perfection, they make an irresistible treat perfect for sharing.

Ingredients

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to ensure easy removal of the bars after baking.
Prepare Crust: In a mixing bowl, combine 2 cups of crushed graham crackers and 1/2 cup melted butter. Mix until the crumbs are fully coated. Press the mixture firmly and evenly into the bottom of the prepared baking dish to create a solid crust base.
Add Condensed Milk: Drizzle 1 cup of sweetened condensed milk evenly over the graham cracker crust, covering the surface completely for a creamy layer.
Layer Toppings: Sprinkle 1 cup semi-sweet chocolate chips evenly over the condensed milk, then add 1/2 cup chopped nuts, followed by 1 cup of crushed chocolate-covered toffee pieces. This layering adds texture and flavor contrasts.
Drizzle Caramel: Pour 1 cup caramel sauce evenly over the layered toppings to add a rich, gooey sweetness that will bubble during baking.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the edges turn golden brown and the caramel sauce bubbles to indicate the bars are cooked through.
Cool and Cut: Remove from the oven and allow the bars to cool completely in the pan to set. Once cooled, lift the bars out using the parchment paper and cut into 16 squares. Store in an airtight container to maintain freshness.

Notes

For an extra crunch, toast the chopped nuts lightly before adding.
Substitute caramel sauce with homemade caramel for a richer taste.
Store the bars at room temperature for up to 3 days or refrigerate for up to a week.
Use parchment paper for easy removal and clean-up.
Variations: Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.