Caramel Crunch Chocolate Bars (Printer-Friendly Version)
Layers of chocolate, caramel, and crispy Rice Krispies make these bars an irresistible sweet treat.
# Required Ingredients:
→ Chocolate Crunch Layer
01 -
Cooking spray, for pan
02 -
340 grams bittersweet chocolate (minimum 60% cacao), chopped
03 -
100 grams crisp rice cereal
→ Caramel Layer
04 -
200 grams granulated sugar
05 -
240 millilitres heavy cream
06 -
45 millilitres corn syrup
07 -
28 grams unsalted butter
08 -
5 millilitres pure vanilla extract
09 -
Pinch of kosher salt
→ Topping
10 -
170 grams bittersweet chocolate (minimum 60% cacao), chopped
11 -
180 millilitres heavy cream
# Step-by-Step Instructions:
01 -
Coat an 20 cm x 20 cm baking pan with cooking spray. Line with parchment paper, leaving a 5 cm overhang on all sides.
02 -
In a large heatproof bowl set over a saucepan of gently simmering water, melt 340 grams bittersweet chocolate, stirring frequently until smooth. Remove from heat and stir in rice cereal until fully coated.
03 -
Transfer the chocolate-cereal mixture to the prepared pan. Spread evenly with an offset spatula. Refrigerate until set, approximately 30 minutes.
04 -
In a large heavy-bottomed pot over medium heat, cook granulated sugar, stirring constantly, until fully melted and deep amber in colour, about 10 minutes.
05 -
Gradually add heavy cream to the melted sugar, stirring to combine. Add corn syrup and butter. Continue to cook, stirring occasionally, ensuring mixture does not stick to the bottom, until the sugar is dissolved and a thermometer registers 118-120°C. This may take up to 45 minutes.
06 -
Stir in vanilla extract and a pinch of kosher salt. Allow caramel to cool slightly for about one minute. Spread evenly over the chilled chocolate crunch layer with an offset spatula.
07 -
Place 170 grams chopped chocolate in a medium heatproof bowl. In a small saucepan, bring 180 millilitres heavy cream to a boil. Pour hot cream over chocolate and let sit for 2 minutes before whisking until smooth and glossy. Cool slightly.
08 -
Spread ganache evenly over caramel layer using an offset spatula. Cover and refrigerate until top is set, about 45 minutes.
09 -
Using the parchment overhang, lift the bars out of the pan. Place on a cutting board and cut into squares.
# Handy Cooking Tips:
01 -
Bars may be individually wrapped and stored in an airtight container in the refrigerator for up to 5 days.
02 -
A candy thermometer ensures caramel consistency, though it can be achieved without one by monitoring colour and texture.