Chocolate Caramel Crunch Bars

These bars combine a crunchy biscuit and nut base, a soft sticky caramel layer, and a smooth chocolate topping. They are ideal for family gatherings, parties, or as a sweet treat with coffee or tea.

Equipment

• Square baking pan (20 x 20 cm)
• Parchment paper
• Food processor or rolling pin
• Saucepan
• Spatula
• Sharp knife

Ingredients

• 250 g digestive biscuits or graham crackers
• 100 g roasted peanuts or hazelnuts
• 120 g unsalted butter, melted
• 1 tablespoon brown sugar
• A small pinch of salt
• 350 g dulce de leche or thick caramel sauce
• 30 g butter
• 1/2 teaspoon sea salt, optional
• 200 g milk chocolate
• 100 g dark chocolate
• 100 ml heavy cream
• 20 g butter
• 50 g white or milk chocolate for decoration, optional

Instructions

1. Preheat oven to 175°C (350°F). Prepare a square baking pan (approx. 20 x 20 cm) and line it with parchment paper, leaving extra around the sides.
2. Crush digestive biscuits into fine crumbs. Finely chop roasted peanuts or hazelnuts and combine with biscuit crumbs.
3. Add brown sugar, salt, and melted butter to the crumbs. Mix well until completely coated.
4. Transfer the mixture to the prepared pan and press firmly and evenly into the bottom using a flat glass or the back of a spoon.
5. Bake the crust for approximately 10–12 minutes. Remove from the oven and allow it to cool completely.
6. Place dulce de leche or caramel sauce in a small saucepan. Add butter and heat gently over low heat, stirring until smooth and easy to spread. Add sea salt if desired.
7. Pour the caramel over the cooled biscuit base and spread evenly with a spatula.
8. Refrigerate the pan for about 20–30 minutes so the caramel becomes slightly firmer.
9. Chop milk and dark chocolate into small pieces and place in a bowl.
10. Heat heavy cream in a saucepan until hot but not boiling. Pour over the chocolate and leave untouched for approximately two minutes.
11. Stir slowly until the chocolate has completely melted and the mixture is smooth and glossy. Add butter and continue stirring.
12. Pour the chocolate ganache over the caramel layer and spread carefully across the entire surface.
13. Melt a little white or milk chocolate and drizzle thin lines over the topping. Use a toothpick or knife to gently create swirls.
14. Place the dessert in the refrigerator for at least 2–3 hours, or until all layers are firm.
15. Remove from the pan using the parchment paper. Use a sharp knife, wiping the blade between cuts, to slice into squares or rectangular bars.

Notes

Press the biscuit base firmly to help bars stay together when cutting. You can substitute nuts with almonds or pecans. Keep bars refrigerated, especially in warm weather; they can be stored in an airtight container for several days. Serve cold or at room temperature for about 10 minutes for a softer caramel center.