Ingredients Breakdown
| Category | Ingredient | Amount |
|---|---|---|
| Shortbread Base | Unsalted butter (softened) | ¾ cup (170 g) |
| Granulated sugar | ½ cup (100 g) | |
| All-purpose flour | 1 ½ cups (210 g) | |
| Salt | ½ teaspoon | |
| Caramel Filling | Unsalted butter | 6 tablespoons (85 g) |
| Brown sugar | ½ cup (100 g) | |
| Sweetened condensed milk | 1 (14-ounce) can | |
| Light corn syrup | 2 tablespoons | |
| Salt | ¼ teaspoon | |
| Chocolate Crunch | Semisweet chocolate | 8 ounces |
| Rice cereal | ¾ cup |
Preparation Overview
| Step | Time Needed |
|---|---|
| Prep Time | 20 minutes |
| Baking Time | 30-35 minutes |
| Cooling Time | 1-2 hours |
| Total Time | Approx. 2 ½ hours |
Step-by-Step Instructions
Step 1: Prepare the Shortbread Base
- Preheat your oven to 325°F (165°C).
- Line an 8- or 9-inch square metal pan with aluminum foil, leaving an overhang on the sides for easy removal.
- In a mixing bowl, cream together the softened butter and sugar until smooth and well combined (1-2 minutes).
- Add the flour and salt, mixing until the dough forms loose crumbs.
- Press the mixture evenly into the prepared pan.
- Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and let it cool slightly while preparing the caramel filling.
Step 2: Make the Caramel Filling
- In a medium saucepan over medium heat, combine the butter and brown sugar. Stir occasionally until the butter is fully melted.
- Add the sweetened condensed milk and corn syrup. Bring the mixture to a gentle boil, stirring constantly.
- Cook for 5 minutes, continuing to stir until the caramel is lightly golden and thickened to a mayonnaise-like consistency.
- Remove from heat and stir in the salt.
- Pour the caramel mixture over the cooled shortbread. Let it cool completely, refrigerating if needed to speed up the process.
Step 3: Prepare the Chocolate Crunch Layer
- Once the caramel layer is fully set, melt the chocolate: Place a heat-safe bowl over a saucepan filled with 1 inch of simmering water (double boiler method). Stir the chocolate frequently until smooth.
- Fold in the rice cereal until evenly coated with chocolate.
- Spread the chocolate mixture evenly over the caramel layer.
- Let the bars cool completely at room temperature or in the refrigerator before cutting into squares.
Pro Tips for Success
✔ Foil Overhang: Ensure your aluminum foil is snug and hangs over the edges for easy lifting and clean removal.
✔ Caramel Consistency: Stir constantly while cooking the caramel to prevent burning and achieve a smooth texture.
✔ Even Layers: Use an offset spatula for spreading the caramel and chocolate evenly across the shortbread.
Perfect Pairings
- Beverages: Enjoy with a cold glass of milk or a warm latte for a delightful treat.
- Extra Toppings: Sprinkle sea salt or crushed nuts over the chocolate layer for added texture and flavor.
Health Benefits
While these bars are an indulgent treat, they can offer a quick energy boost from the rice cereal and chocolate. Enjoy in moderation!
Common Mistakes to Avoid
❌ Skipping Cooling Steps: Allow each layer to set fully before adding the next to ensure clean, distinct layers.
❌ Overheating Chocolate: Melt chocolate gently to avoid burning or seizing.
Final Thoughts
These Caramel Crunch Bars combine buttery shortbread, gooey caramel, and crunchy chocolate for a decadent dessert. Perfect for potlucks, gifting, or a sweet indulgence at home. They’re as fun to make as they are to eat!
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