Caramel Chocolate Crunch Bars

April 14, 2026

Yields: 16 bars | Prep time: 20 mins | Chilling time: 2 hours

Ingredients

The Crunch Base:
Rice Cereal (or crushed pretzels): 3 cups.
Peanut Butter (or Almond Butter): ½ cup.
Honey or Maple Syrup: ⅓ cup.
The Caramel Layer:
Soft Dates (pitted): 1 ½ cups (soaked in warm water for 10 mins then drained).
Vanilla Extract: 1 tsp.
Sea Salt: A pinch.
Coconut Oil: 1 tbsp (melted).
The Chocolate Topping:
Dark Chocolate Chips: 1 cup.
Coconut Oil: 1 tsp (helps with a smooth slice).

Instructions

Prepare the Base: In a large bowl, mix the rice cereal with peanut butter and honey until every piece is coated. Press the mixture firmly into an 8x8 inch baking pan lined with parchment paper.
Make the Caramel: Place the soaked dates, vanilla, sea salt, and coconut oil in a high-speed blender or food processor. Blend until completely smooth and creamy.
Layer Up: Spread the date caramel evenly over the crunch base. Use a damp spatula to smooth it out.
Melt the Chocolate: Melt the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring until glossy. Pour over the caramel layer.
Set: Place in the freezer for at least 2 hours.
Slice: Lift the parchment paper out of the pan and slice into bars using a sharp, warm knife.
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