Step 2: Make the Caramel Layer
In a saucepan over medium heat, melt the butter. Once melted, add the brown sugar, heavy cream, vanilla extract, and salt. Stir continuously until the sugar has dissolved, and the mixture begins to simmer. Allow the mixture to simmer for about 4-5 minutes, stirring constantly to prevent burning. The caramel should thicken slightly.
Once the caramel has thickened, remove it from the heat and pour it over the rice cereal and marshmallow mixture. Stir gently until the rice cereal is evenly coated with the caramel and marshmallows have softened slightly. The mixture should have a sticky, crunchy texture.
Step 3: Press the Crunch Layer into the Pan
Transfer the caramel-coated rice cereal mixture into the prepared baking pan. Use a spatula or the back of a spoon to press the mixture firmly and evenly into the pan. The mixture should be compact to form a solid base for your bars.
Step 4: Prepare the Chocolate Coating
In a heatproof bowl, combine the semi-sweet chocolate chips and butter. Microwave the mixture in 20-second intervals, stirring in between, until the chocolate and butter have melted and the mixture is smooth. Be sure not to overheat the chocolate to prevent it from seizing up.
Step 5: Coat the Crunch Bars with Chocolate
Once the chocolate is melted, pour it evenly over the caramel crunch layer in the pan. Use a spatula to spread the chocolate into an even layer. Be gentle, as you don’t want to disturb the caramel crunch layer underneath.
Continued on the next page
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