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Ingredients:
For the Base Layer:
2 cups crushed graham crackers
1/2 cup unsalted butter, melted
For the Caramel Layer:
1 cup caramel candies, unwrapped
2 tablespoons heavy cream
For the Chocolate Crunch Layer:
1 1/2 cups semi-sweet chocolate chips
1 cup crispy rice cereal
Directions:
1. Prepare the Base Layer:
– Grease a 9×9-inch square pan and line it with parchment paper, leaving some overhang for easy removal.
– In a bowl, mix the crushed graham crackers with the melted butter until the texture resembles wet sand.
– Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the next layer.
2. Make the Caramel Layer:
– In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.
– Pour the caramel evenly over the graham cracker base. Refrigerate until the caramel is set, about 15 minutes.
3. Prepare the Chocolate Crunch Layer:
– Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
– Gently fold the crispy rice cereal into the melted chocolate until evenly coated.
– Spread the chocolate crunch mixture evenly over the caramel layer. Smooth the top with a spatula.
4. Chill and Serve:
– Refrigerate the bars for at least 2 hours, or until firm.
– Use the parchment paper to lift the bars from the pan, and cut into squares or rectangles.
Prep Time: 20 minutes | Chilling Time: 2 hours | Total Time: 2 hours 20 minutes | Kcal: 320 kcal | Servings: 12 bars
