Chocolate Caramel Crunch Bars

 

Ingredients

For the Base:

2 cups crushed digestive biscuits or graham crackers

1/2 cup melted unsalted butter

1/4 cup finely chopped walnuts

For the Caramel Layer:

1 can (14 oz) sweetened condensed milk

1/2 cup brown sugar

1/2 cup butter

A pinch of sea salt

For the Topping:

1.5 cups semi-sweet chocolate chips or chopped dark chocolate

1/2 cup heavy cream

For the Garnish:

1/2 cup roughly chopped toasted hazelnuts or walnuts

A sprinkle of coarse sea salt

Instructions

Prepare the Pan:

Line an 8×8 inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Set the Base:

In a medium bowl, mix the crushed biscuits, melted butter, and chopped nuts until the mixture resembles wet sand. Press it firmly into the bottom of the pan and chill in the freezer for 10 minutes.

Cook the Caramel:

In a heavy-bottomed saucepan over medium heat, combine the condensed milk, brown sugar, and butter. Stir constantly until it boils, then simmer for 5–7 minutes until it thickens and turns a deep golden amber.

Layer and Cool:

Pour the hot caramel over the prepared base. Spread it evenly and let it cool completely at room temperature or in the fridge until firm.

Add the Chocolate:

Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let sit for 2 minutes, stir until smooth, and pour over the set caramel layer.

Final Garnish:

Sprinkle the chopped toasted nuts and sea salt over the wet chocolate. Refrigerate for at least 2 hours before slicing into squares.