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Caramel Chocolate Crunch Bars

An easy layered dessert made with a buttery shortbread crust, thick caramel, crunchy toasted nuts, and two rich layers of melted chocolate. Perfect for holidays, bake sales, parties, and everyday chocolate cravings.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • ½ cup packed brown sugar
  • 1 cup unsalted butter melted
  • 1 cup thick caramel sauce
  • 1 cup semi-sweet or dark chocolate chunks
  • ½ cup chopped pecans walnuts, or almonds (optional)
  • ½ cup milk or semi-sweet chocolate chips
  • Flaky sea salt optional

Equipment

  • 9×13-inch baking dish
  • Parchment paper
  • Large mixing bowl
  • Silicone spatula
  • measuring cups
  • Measuring spoons
  • Offset spatula (optional)
  • cooling rack
  • Sharp knife

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
  2. Combine flour, brown sugar, and melted butter until crumbly.
  3. Press firmly into the prepared pan.
  4. Bake for 10–12 minutes until lightly golden.
  5. Spread caramel evenly over the warm crust.
  6. Sprinkle chocolate chunks and chopped nuts over the caramel.
  7. Bake for another 10 minutes until bubbly.
  8. Remove from the oven and immediately sprinkle chocolate chips over the top.
  9. Let the chips soften, then spread if desired.
  10. Sprinkle with flaky sea salt if using.
  11. Cool completely.
  12. Refrigerate for at least 1 hour before slicing.

Notes

Caramel Chocolate Crunch Bars stacked on a serving plate, featuring a buttery shortbread crust, gooey caramel filling, rich melted chocolate, crunchy toasted pecans, and a sprinkle of flaky sea salt, perfect homemade American dessert.Chill before cutting for the cleanest slices.
Toast the nuts for deeper flavor.
Use thick caramel for the best texture.
Clean the knife between cuts for bakery-style squares.
Store leftovers in an airtight container for up to one week.