Caramel Chocolate Crunch Bars are the ultimate indulgent treat, layering a buttery shortbread crust, rich caramel, and melted chocolate into one irresistible bite. With just the right amount of crunch, these bars are perfect for satisfying sweet cravings or impressing guests at any event.

Why I Love This Recipe

I love how simple these bars are to make while still feeling like something you’d get at a fancy bakery. The layers come together easily, and the textures—the crisp base, gooey caramel, and smooth chocolate—make every bite memorable. I also like how versatile they are; I can add nuts, switch up the chocolate, or even drizzle on sea salt for a gourmet twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
brown sugar
unsalted butter, melted
caramel sauce
chocolate chunks
chopped nuts (optional)
chocolate chips

Directions

Preheat the oven to 350°F (175°C).
Mix the flour, brown sugar, and melted butter in a bowl until well combined.
Press the mixture into the bottom of a greased baking dish to form the crust.
Bake the crust for 10–12 minutes, or until lightly golden.
Remove the crust from the oven and pour the caramel sauce evenly over it.
Sprinkle chocolate chunks and chopped nuts over the caramel layer.
Return to the oven for another 10 minutes, until the caramel is bubbly and chocolate begins to melt.
Take the dish out and sprinkle chocolate chips over the top. Let them melt and spread gently if desired.
Cool completely before slicing into bars.

Servings and Timing

Servings: 12 bars
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes skip the nuts to keep it allergy-friendly or replace them with shredded coconut.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
I like adding a light sprinkle of sea salt over the melted chocolate for a salty-sweet kick.
Swapping out dark chocolate for white or milk chocolate gives the bars a whole new vibe.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days.
If I need them to last longer, I refrigerate them for up to a week.
To reheat, I pop a bar in the microwave for 10–15 seconds to get the caramel and chocolate soft and gooey again.
These also freeze really well—just wrap them individually and store for up to 2 months.

FAQs

How do I keep the crust from turning out too hard?

I make sure not to overbake it—just until it’s lightly golden. Overbaking will make the base tough and dry.

Is it okay to use store-bought caramel?

Yes, I’ve used store-bought caramel sauce plenty of times. Just make sure it’s a thick and good-quality one.

Can I use different types of chocolate?

Absolutely. I’ve tried semi-sweet, dark, and even milk chocolate. All work great depending on how sweet I want the final result.

Do these bars hold up well at room temperature?

Yes, they do. I just keep them in a cool, dry place in an airtight container. They hold their shape nicely.

What’s the best way to cut these bars cleanly?

I always wait until they’ve cooled completely. Using a sharp knife and wiping it clean between cuts really helps keep the edges neat.

Conclusion

These Caramel Chocolate Crunch Bars have everything I love in a dessert—layers of flavor, satisfying texture, and a touch of decadence. Whether I’m bringing them to a party or keeping them all to myself, they always deliver. I’ll definitely be making them again and trying out new twists along the way.