Ingredients:
For the base and crunch:
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2 cups rice cereal (like Rice Krispies)
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1 cup crushed graham crackers (optional for extra crunch)
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1/2 cup unsalted butter, melted
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1/4 cup brown sugar
For the caramel layer:
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1 cup granulated sugar
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6 tbsp unsalted butter
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1/2 cup heavy cream
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1/4 tsp salt
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1 tsp vanilla extract
For the chocolate topping:
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1 1/2 cups semi-sweet chocolate chips
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2 tbsp unsalted butter
Instructions:
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Prep the pan:
Line an 8×8-inch baking pan with parchment paper or lightly grease it. -
Make the crunchy base:
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In a large bowl, mix rice cereal and crushed graham crackers.
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Melt the butter and stir in brown sugar until combined.
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Pour butter mixture over cereal mixture and stir until evenly coated.
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Press mixture firmly into the prepared pan to form an even base.
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Make the caramel layer:
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In a medium saucepan over medium heat, melt the sugar until it turns amber (stir carefully!).
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Add butter and stir until melted.
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Slowly pour in heavy cream, stirring continuously until smooth.
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Remove from heat and stir in salt and vanilla.
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Pour caramel evenly over the cereal base. Let it cool for 10–15 minutes.
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Add chocolate layer:
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Melt chocolate chips and butter together (microwave in 30-second intervals, stirring each time).
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Pour chocolate over the caramel layer and spread evenly.
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Chill and cut:
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Refrigerate for at least 2 hours until firm.
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Lift out using parchment paper and cut into bars.
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💡 Tips:
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For extra texture, sprinkle some toasted nuts (like pecans or almonds) on the caramel before adding chocolate.
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Don’t rush the caramel—slow and steady heat prevents burning.
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Store in an airtight container in the fridge for up to a week.
If you want, I can also give a shortcut no-bake version that’s faster but still super crunchy and chocolatey. Do you want me to do that?
