Caramel Fudge Crunch Bars (Print Version)

# Ingredients:

→ Caramel Fudge Layer

01 - ½ tin (200g) condensed milk
02 - 100g light brown sugar
03 - 60g butter (salted or unsalted)
04 - 1½ tablespoons golden syrup or honey
05 - 100g white chocolate, broken into chunks

→ Chocolate Layers

06 - 650g milk or dark chocolate, divided
07 - 75g Rice Krispies cereal

# Instructions:

01 - Line an 8x8-inch (20x20cm) square baking tin with parchment paper, ensuring some excess paper hangs over the edges to help lift the bars out later.
02 - In a medium saucepan over medium heat, combine the condensed milk, light brown sugar, butter, and golden syrup (or honey).
03 - Stir the mixture continuously until smooth and the sugar has completely dissolved. Allow it to simmer gently for 5-7 minutes, stirring occasionally, until it thickens into a smooth caramel fudge.
04 - Remove the saucepan from the heat and immediately add the white chocolate chunks. Stir until the chocolate melts and is fully incorporated into the caramel mixture. Set aside to cool slightly while preparing the chocolate layers.
05 - Melt all of the milk or dark chocolate (650g) either in a heatproof bowl over simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval until fully melted and smooth.
06 - Take approximately half of the melted chocolate (about 325g) and mix it with the Rice Krispies in a separate bowl until all the cereal is evenly coated.
07 - Pour the Rice Krispies chocolate mixture into the prepared baking tin, spreading it evenly to form the base layer. Press down gently with the back of a spoon to create a compact, even surface.
08 - Pour the caramel fudge mixture over the Rice Krispie base. Use a spatula to carefully spread it into an even layer, ensuring it reaches all corners of the tin.
09 - Pour the remaining melted chocolate over the caramel layer. Tilt the tin or use a spatula to ensure it covers the entire surface evenly.
10 - Place the tin in the refrigerator and allow the bars to chill for at least 2 hours, or until completely set and firm.
11 - Once fully set, remove the tin from the refrigerator. Using the overhanging parchment paper, lift the entire slab out of the tin and onto a cutting board. With a sharp knife, cut into squares of your desired size.
12 - Enjoy the Caramel Fudge Crunch Bars at room temperature for a softer texture or chilled for a firmer bite. Pair with coffee, tea, or a glass of milk for the perfect sweet treat.

# Notes:

01 - You can use milk chocolate, dark chocolate, or a combination of both depending on your sweetness preference.
02 - For extra crunch, add up to 25g more Rice Krispies to the base layer.
03 - Store these bars in an airtight container in the refrigerator for up to a week.
04 - For cleaner cuts, dip your knife in hot water and wipe dry between slices.

Back