These Irresistible Caramel Chocolate Crunch Bars live up to their name with every gooey, crunchy, chocolatey bite. A buttery shortbread-style crust is the foundation, topped with rich caramel, melted chocolate chunks, and a final dusting of chocolate chips. The textures—soft caramel, melty chocolate, and a crisp, golden crust—come together to create a bar that’s both decadent and comforting.
Perfect for bake sales, gatherings, or a cozy night in, these bars are easy to make and even easier to love. The optional addition of chopped nuts gives an extra layer of crunch, or you can keep it nut-free for a smoother bite. This recipe also welcomes customization—use gluten-free flour or swap in sunflower seeds for a twist.
Why You’ll Love This Recipe
• Rich caramel and chocolate layers on a buttery base
• Easy to make and even easier to customize
• Perfect for any occasion—from dessert trays to potlucks
Ingredients
2 cups all-purpose flour
½ cup brown sugar
1 cup unsalted butter, melted
1 cup caramel sauce
1 cup chocolate chunks
½ cup chopped nuts (optional)
½ cup chocolate chips
How to Make Irresistible Caramel Chocolate Crunch Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Make the Crust
In a mixing bowl, stir together the flour, brown sugar, and melted butter until the mixture is crumbly and well combined.
Press the mixture evenly into the bottom of the prepared baking dish to form a firm crust.
Step 3: Bake the Crust
Place the dish in the oven and bake for 10–12 minutes, or until the crust is lightly golden around the edges.
Step 4: Add the Caramel and Chocolate
Remove the hot crust from the oven. Immediately pour the caramel sauce evenly over the top of the crust.
Sprinkle the chocolate chunks evenly across the caramel layer. If using chopped nuts or seeds, add them now as well.
Step 5: Bake Again
Return the baking dish to the oven and bake for an additional 10 minutes, until the caramel is bubbly and the chocolate is melted.
Step 6: Finish with Chocolate Chips
Remove the bars from the oven and immediately sprinkle the chocolate chips over the top. Let them sit for a minute to soften, then gently spread with a spatula for a smooth finish (optional).
Step 7: Cool and Cut
Allow the bars to cool completely at room temperature. Once cooled, cut into squares or bars using a sharp knife.
Tips for Success
• Use a spatula to press the crust firmly into the pan—it helps it hold together better after baking
• Let bars cool fully before cutting to ensure clean edges and stable layers
• For an extra finish, sprinkle sea salt on top of the chocolate for a sweet-salty contrast
Storage Options
Store in an airtight container at room temperature for up to 4 days
For longer storage, refrigerate for up to 1 week
Freeze for up to 1 month—separate layers with parchment and thaw at room temperature before serving
