Caramel Crunchy Layer Bars (Print Version)

Three luscious layers: crispy chocolate mixed with Rice Krispies, rich caramel fudge in the center, and a glossy chocolate finish. Sweet, salty, and crunchy in every bite.

# Ingredients:

→ Caramel Fudge Layer

01 - Half a can (200g) of condensed milk
02 - 60g of butter (works with salted or unsalted)
03 - 100g of soft brown sugar
04 - 1 and a half tablespoons of golden syrup or honey
05 - 100g of white chocolate, chopped into pieces

→ Chocolate Layers

06 - 75g of crispy puffed rice cereal
07 - 650g of dark or milk chocolate, split into two parts

# Steps:

01 - Cover the inside of a square baking tin (8x8 inches or 20x20cm) with parchment paper, leaving some extra sticking out on the edges for easy lifting later.
02 - Put condensed milk, sugar, butter, and golden syrup (or honey) into a saucepan, and turn the heat to medium.
03 - Keep stirring until everything combines smoothly and the sugar melts. Let it bubble gently for 5–7 minutes, stirring now and then, until it turns thick and glossy.
04 - Take the pan off the heat and drop in the white chocolate chunks immediately. Stir until everything’s melted and combined. Let it rest for a bit while starting the chocolate layers.
05 - Melt all 650g of chocolate. Use either a microwave (short 30-second bursts, stirring in between) or a heatproof bowl placed over a pot of simmering water.
06 - Combine half the melted chocolate (around 325g) with the puffed rice in a separate bowl. Mix it up so the cereal gets fully covered.
07 - Spread the chocolatey Rice Krispies mixture evenly into the lined tin. Press it down gently with a spoon to make an even base.
08 - Pour the caramel fudge carefully over the crispy base and spread it out with a spatula, making sure it’s even and fills all the corners.
09 - Use the rest of the melted chocolate to cover the caramel. Either tilt the tin or use a spatula to spread it smoothly across the top.
10 - Pop the tin into the fridge for about 2 hours, or until the whole thing is firm and solid.
11 - Take the tin out of the fridge and pull the block out using the parchment paper edges. Place on a board and cut into squares with a sharp knife.
12 - Serve the bars cool for a firmer treat or at room temperature for a softer bite. They pair great with tea, coffee, or milk.

# Helpful Notes:

01 - Pick milk or dark chocolate—or mix both—for your preferred sweetness level.
02 - Complete the base with extra puffed rice (up to 25g) if you want it crunchier.
03 - Keep these in the fridge in an airtight box for up to 7 days.
04 - Want clean slices? Use a warm knife, wiping it after each cut.

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