Caramel Crunch Bars (Print Version)

# Ingredients:

→ Caramel Fudge Layer

01 - 60g butter, you can use salted or unsalted
02 - 100g light brown sugar
03 - ½ a can (200g) of condensed milk
04 - 100g white chocolate, broken into smaller pieces
05 - 1½ tablespoons of honey or golden syrup

→ Chocolate Layers

06 - 75g of Rice Krispies cereal
07 - 650g of either milk or dark chocolate, split into portions

# Instructions:

01 - Grab an 8x8-inch (20x20cm) square baking tin and line it with parchment paper. Leave some extra paper hanging off the edges so it’s easy to take the bars out later.
02 - In a medium saucepan set over medium heat, toss in the condensed milk, butter, brown sugar, and golden syrup (or honey).
03 - Stir constantly until the mixture becomes smooth and the sugar dissolves completely. Let the mix simmer gently for 5 to 7 minutes while stirring occasionally, until it thickens into caramel fudge.
04 - Take the saucepan off the heat and stir in the white chocolate chunks right away. Keep mixing until the chocolate melts completely into the caramel. Let it cool down a bit as you move on to the chocolate layers.
05 - Melt all 650g of the milk or dark chocolate. Do this either by placing it in a heatproof bowl over simmering water (double boiler method) or heating it in the microwave in 30-second bursts, stirring in between, until smooth.
06 - Take half of the melted chocolate (about 325g) and stir it together with the Rice Krispies in another bowl until all the cereal is nicely coated.
07 - Spread the Rice Krispies-chocolate mix evenly into the lined baking tin to create a base. Use the back of a spoon to press it down firmly and make it uniform.
08 - Pour the fudge mixture over the chocolate-coated cereal base. Gently use a spatula to spread it evenly across the tin, getting it all the way into the corners.
09 - Pour the rest of the melted chocolate on top of the caramel layer. Spread it evenly using a spatula or tilt the tin to make sure it’s completely covered.
10 - Pop the tin into the fridge and let it chill for at least 2 hours, or until everything is set firmly.
11 - Take the set bars out of the fridge. Lift them out of the tin using the parchment paper and place them on a cutting board. Use a sharp knife to cut them into squares of whatever size you prefer.
12 - Serve the bars at room temperature for a softer bite, or keep them cold if you like them firmer. They go great with tea, coffee, or a glass of milk.

# Notes:

01 - You can use dark chocolate, milk chocolate, or mix the two to suit your taste.
02 - If you want an extra crunch, add an extra 25g of Rice Krispies to the base recipe.
03 - Store the bars in an airtight container in the fridge, and they’ll be good for up to a week.
04 - For clean slices, dip your knife in hot water and wipe it dry before cutting.

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