Caramel Chocolate Crunch Bars
1 (14 oz) can sweetened condensed milk (the magic binder—it caramelizes as it cools!)
1½ cups (255g) semi-sweet chocolate chips
½ cup (1 stick / 115g) unsalted butter
2½ cups crispy rice cereal (Rice Krispies-style, GF if needed)
OR
2½ cups toasted chopped pecans or almonds (your fave—buttery, praline-like!)
OR
A mix of both (1¼ cups each—highly recommended!)
For the Chocolate Topping
1 cup (170g) semi-sweet or dark chocolate chips
1 tbsp coconut oil or unsalted butter (for smooth, glossy melt)
Flaky sea salt (Maldon or fleur de sel—your love of bold balance—yes!)
✅ Joye’s Pro Tip: Toast nuts in a dry skillet 3–5 minutes until fragrant—cool before using. Stale cereal? Skip it—fresh = crisp bars.
Step-by-Step Instructions
1. Make the Caramel Base
→ In a large microwave-safe bowl, combine condensed milk, 1½ cups chocolate chips, and butter.
→ Microwave on medium (50%) power in 30-second intervals, stirring well between each, until smooth and glossy (~1.5–2 minutes total).
✅ Don’t rush—high heat scalds the milk!
🌟 Stovetop Option (My Grandma’s Way):
Melt in a double boiler over low heat, stirring constantly, 4–5 minutes. Remove from heat before it simmers.
2. Fold in the Crunch
→ Gently stir in cereal or nuts until every piece is coated—no dry spots!
→ Mixture will be thick, glossy, and fragrant—like warm toffee batter.
3. Press & Set
→ Line an 8×8-inch pan with parchment paper, leaving overhang on two sides (for easy lifting!).
→ Pour mixture into pan.
→ Press firmly and evenly with:
• The back of a greased measuring cup, or
• A greased spatula, or
• Parchment-covered hands
✅ Press hard—this prevents crumbling later!
