Magnifico Caramel Crunch Bars Recipe

Who can resist the allure of dark chocolate, caramel, and Rice Krispies? These caramel crunch bars are a world of irresistible layers where each bite is a symphony of sweet perfection! Imagine crunchy Rice Krispies enrobed in velvety chocolate, topped with a luscious layer of gooey caramel, and finished with a silky ganache. Whether treating yourself or sharing with friends, these decadent squares promise to satisfy every craving. Perfect for any occasion, they’re the ultimate blend of crunchy, creamy, and utterly delicious.

These bars definitely take some time and consideration, but that shouldn’t be cause for concern. While making caramel from scratch may seem intimidating, it’s really just a matter of patience and care. By whisking frequently and keeping a watchful eye for change of color and consistency, you’ll achieve a nice sticky, light brown caramel and a sweet aroma (nicer than any candle) for your kitchen. A candy thermometer will make this process so much easier, though it’s possible to achieve a nice silky caramel without one.

Ingredients

Chocolate Crunch Layer

• Cooking spray
• 12 oz. bittersweet chocolate (at least 60% cacao), chopped (about 2 c.)
• 1 c. Rice Krispies

Caramel Layer

• 1 c. (200 g.) granulated sugar
• 1 c. heavy cream
• 3 Tbsp. corn syrup
• 2 Tbsp. unsalted butter
• 1 tsp. pure vanilla extract
• Pinch of kosher salt

Topping

• 6 oz. bittersweet chocolate (at least 60% cacao), chopped (about 1 c.) 
• 3/4 c. heavy cream

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Directions

Source link – https://www.delish.com/cooking/recipe-ideas/a62544306/caramel-crunch-bars-recipe

• Chocolate Crunch Layer
  1. Step 1Spray an 8″ x 8″ pan with cooking spray. Line with parchment, leaving a 2″ overhang on all sides.
  2. Step 2In a large heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water), cook chocolate, stirring frequently, until melted and smooth, about 3 minutes. Remove bowl from heat, add Rice Krispies, and stir to coat.
  3. Step 3Transfer chocolate mixture to the prepared pan. Using an offset spatula, spread in an even layer. Refrigerate until set, about 30 minutes.
• Caramel Layer
  1. Step 1In a large heavy pot over medium heat, cook sugar, stirring constantly, until melted and dark amber in color, about 10 minutes.
  2. Step 2Very slowly add cream, stirring to combine, then add corn syrup and butter. Continue to cook, stirring occasionally to make sure caramel isn’t sticking, until sugar is dissolved and an instant-read or candy thermometer registers 245° to 248°; this can take up to 45 minutes.
  3. Step 3Stir in vanilla and salt. Transfer to a medium bowl and let cool slightly for about 1 minute. Using an offset spatula, spread caramel on the chocolate layer.
• Topping
  1. Step 1Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a boil, then immediately pour over chocolate. Let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Let cool slightly.
  2. Step 2: Using an offset spatula, spread chocolate over caramel. Cover and refrigerate until top layer is set, about 45 minutes.
  3. Step 3: Using a parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.

If you have leftovers, then these bars can be individually wrapped and stored in an airtight container in the refrigerator for up to 5 days.

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Did you try making these? Let us know how it went in the comments!

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