Introduction
Indulge in the perfect harmony of textures with these decadent bars. Featuring a crisp biscuit base and a velvety caramel center, they are finished with a smooth chocolate layer and a crunch of toasted nuts for a truly gourmet treat.
Ingredients
For the Base:
2 cups crushed digestive biscuits or graham crackers
1/2 cup melted unsalted butter
1/4 cup finely chopped walnuts
For the Caramel Layer:
1 can (14 oz) sweetened condensed milk
1/2 cup brown sugar
1/2 cup butter
A pinch of sea salt
For the Topping:
1.5 cups semi-sweet chocolate chips or chopped dark chocolate
1/2 cup heavy cream
For the Garnish:
1/2 cup roughly chopped toasted hazelnuts or walnuts
A sprinkle of coarse sea salt
Instructions
Prepare the Pan:
Line an 8×8 inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Set the Base:
In a medium bowl, mix the crushed biscuits, melted butter, and chopped nuts until the mixture resembles wet sand. Press it firmly into the bottom of the pan and chill in the freezer for 10 minutes.
Cook the Caramel:
In a heavy-bottomed saucepan over medium heat, combine the condensed milk, brown sugar, and butter. Stir constantly until it boils, then simmer for 5–7 minutes until it thickens and turns a deep golden amber.
Layer and Cool:
Pour the hot caramel over the prepared base. Spread it evenly and let it cool completely at room temperature or in the fridge until firm.
Add the Chocolate:
Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let sit for 2 minutes, stir until smooth, and pour over the set caramel layer.
Final Garnish:
Sprinkle the chopped toasted nuts and sea salt over the wet chocolate. Refrigerate for at least 2 hours before slicing into squares.
How to Make
- The key to success is patience between layers. Ensure the caramel is fully set before adding the chocolate, or the layers will bleed together.
- When making the caramel, use a silicone spatula to scrape the bottom of the pan constantly to prevent the sugar from burning.
- To get clean, professional-looking slices, use a hot knife (dipped in hot water and wiped dry) to cut through the cold chocolate and caramel.
Variations
- Peanut Butter Twist: Replace the walnuts in the base with crushed peanuts and swirl 2 tablespoons of peanut butter into the chocolate topping.
- Coffee Infusion: Add a teaspoon of espresso powder to the chocolate ganache for a mocha-flavored dessert.
- White Chocolate: Swap the dark chocolate topping for white chocolate and use macadamia nuts for a lighter, creamier profile.
Tips
- Toast your nuts: Always toast the nuts in a dry pan for 3–5 minutes before adding them; it significantly enhances the flavor and crunch.
- Avoid Grainy Caramel: If your caramel feels grainy, add a teaspoon of corn syrup or a squeeze of lemon juice during the boiling process to prevent sugar crystallization.
- Storage: These bars stay fresh for up to a week in an airtight container in the refrigerator, or you can freeze them for up to 3 months.
Conclusion
Rich, salty, and sweet, these Chocolate Caramel Crunch Bars are the ultimate crowd-pleaser. Whether served at a party or enjoyed as a midnight snack, they offer a sophisticated take on classic comfort flavors.