Caramel Chocolate Crunch Bars

These no-bake caramel chocolate crunch bars are absolutely irresistible – crunchy, caramelly, and packed with chocolate! Ready in just over an hour with zero oven time required.

If you love easy, crowd-pleasing desserts like my Chocolate Scotcheroos or Brown Butter Caramel Snickerdoodles, these caramel crunch bars are about to become your new favourite!

There’s something truly magical about a dessert that requires no baking whatsoever – especially during summer when the last thing you want is to heat up the kitchen. These caramel chocolate crunch bars are exactly that kind of treat.

With layers of crackers sandwiched between a buttery caramel mixture and topped with a chocolate-butterscotch-peanut butter coating, they’re dangerously addictive. I always keep a batch in the fridge because they taste even better cold – staying perfectly soft despite being chilled!

Why You’re Going To Love This Recipe

No oven required – perfect for hot days when you don’t want to turn on the oven!
Simple ingredients – using pantry staples like crackers, peanut butter, and chocolate chips.
Quick assembly – these bars come together in about 10 minutes of active prep time.
Make-ahead friendly – they actually taste better after chilling, so perfect for preparing ahead.
Kid-approved – the combination of chocolate, caramel, and peanut butter is always a winner with little ones (and big ones too!).
Budget-friendly – no fancy ingredients needed, and the recipe makes a generous 9×13-inch pan.

Jump to:

Why You’re Going To Love This Recipe
Bar Ingredients
How To Make Caramel Chocolate Crunch Bars
Expert Tips
FAQs
Related Recipes

Bar Ingredients

These caramel chocolate crunch bars use straightforward ingredients you probably already have! Here’s what you’ll need:

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Club crackers – I used multi-grain, but regular club crackers work perfectly too. You’ll need about 80 crackers total.
Butter – use real butter for the best flavour in the caramel layer.
Graham cracker crumbs – these add texture and flavour to the caramel mixture. You can buy pre-made crumbs or make your own by crushing graham crackers.
Brown sugar and sugar – the combination creates that perfect caramel sweetness.
Milk – helps create the smooth caramel consistency.
Peanut butter – use creamy peanut butter for the topping layer.
Chocolate chips – semi-sweet chocolate chips balance the sweetness perfectly.
Butterscotch chips – these add an extra layer of flavour to the chocolate topping.

How To Make Caramel Chocolate Crunch Bars

Making these no-bake caramel bars is incredibly simple – just layer, boil, spread, and chill!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1: Prepare the pan and first layer

Line a 9×13-inch baking pan with foil, leaving an overhang on the ends (this makes it so much easier to lift the bars out later!). Arrange a single layer of club crackers in the bottom of the pan, cutting to fit if necessary.

Step 2: Make the caramel mixture

In a large saucepan, melt the butter over medium heat. Add the graham cracker crumbs, brown sugar, milk, and sugar. Bring the mixture to a boil and cook for 5 minutes, stirring constantly (start timing from when you see the first bubbles).

Step 3: Layer the bars

Spread half of the butter mixture evenly over the first layer of crackers. Add another single layer of crackers on top, then spread the remaining butter mixture over them. Finish with a final layer of crackers.

Step 4: Make the chocolate topping

In a small saucepan or in the microwave, combine the peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly until smooth. Spread this mixture evenly over the top layer of crackers.

Step 5: Chill and serve

Cover the pan and refrigerate for at least 1 hour (I find these taste best when completely chilled!). Use the foil overhang to lift the bars out of the pan, then cut into squares.

Expert Tips

These handy tips will help you make the absolute best caramel chocolate crunch bars!

Use wet hands when spreading the sticky caramel mixture to prevent it sticking to your fingers.
Stir constantly during the 5-minute boil to prevent the caramel from burning.
Don’t skip the chilling time – these bars are so much better when cold, and the chilling helps everything set properly.
Line with foil for easy removal from the pan and simple cutting.
Cut with a sharp knife for clean edges – wiping the knife between cuts helps too.
Store in the fridge – these bars keep well in an airtight container in the refrigerator for up to 5 days.
Double the recipe if you need to feed a crowd – they freeze beautifully for up to 3 months!

FAQs

Can I use a different type of cracker?

Absolutely! Saltine crackers or even graham crackers would work well in place of club crackers.

Can I make these without peanut butter?

Yes! You can use almond butter, cashew butter, or even sunflower seed butter for a nut-free option.

Do these bars freeze well?

They do! Freeze the bars in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag. Thaw in the fridge before serving.

Why is my caramel mixture grainy?

This usually happens if the mixture wasn’t stirred constantly during boiling. Make sure to stir continuously for the full 5 minutes.

Can I add extra toppings?

Of course! Try sprinkling crushed pretzels, sea salt, or chopped nuts over the chocolate layer before chilling.

Caramel Chocolate Crunch Bars

These no-bake caramel chocolate crunch bars are crunchy, caramelly, and absolutely irresistible! Perfect for summer or any time you want an easy, crowd-pleasing dessert.

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24 bars
Calories: 265kcal

Ingredients

80 club crackers (multi-grain or regular)
1 cup (227g) butter
2 cups (200g) graham cracker crumbs
1 cup (212g) firmly packed brown sugar
½ cup milk
⅓ cup (71g) sugar
⅔ cup (170g) creamy peanut butter
½ cup (85g) semi-sweet chocolate chips
½ cup (85g) butterscotch chips

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Instructions

Line an ungreased 9×13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary.
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk, and sugar. Bring to a boil and boil for 5 minutes, stirring constantly (begin timing from when you see the first bubbles).
Remove from heat and spread half of the butter mixture evenly over the crackers. Place another single layer of crackers evenly over the butter mixture, cutting to fit if necessary. Spread the remaining butter mixture evenly over the crackers. Top evenly with the remaining crackers.
In a small saucepan or in the microwave, combine peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly. Spread evenly over the top layer of crackers.
Cover and chill for at least 1 hour. Lift the foil overhang and remove the bars from the pan. Cut into bars. Store in the refrigerator.

Notes

RECIPE NOTES & TIPS

Use wet hands when spreading the caramel mixture to prevent sticking.
Stir constantly during the 5-minute boil.
These bars taste best chilled – I always prefer them straight from the fridge!
Store in the fridge for up to 5 days in an airtight container.
Freezing – freeze for up to 3 months in an airtight container.
Make ahead – perfect for preparing a day or two before serving.