Layered with fudgy brownies, salted caramel crispy rice cereal crunch, peanut butter marshmallow nougat, creamy chocolate ganache and flaky sea salt, these four layer salted caramel crunch brownie bars are decadent and crazy delicious.
Components of Salted Caramel Crunch Brownie Bars
Brownie layer
- Rich and fudgy brownies made with dark chocolate are the base of these brownie bars.
Salted Caramel Crunch Layer
- No hot sugar or thermometers needed here. Store bought caramels make this caramel layer thick and chewy. Crispy rice cereal is added for a crispy crunch.
Nougat Layer
- Marshmallow fluff and peanut butter take this brownie bar to candy bar level.
Chocolate Ganache Layer
- Smooth and creamy ganache tops the bars. Finish the bars with a sprinkle of flaky salt to further balance and enhance the flavors.
Ingredients
In addition to basic pantry ingredients, like sugar, flour, vanilla, etc., these are the ingredients needed to make these brownie bars:
- Bittersweet chocolate - Used for both the brownies and ganache, a darker chocolate is used in this recipe to balance out the sweetness of the caramel and nougat. You can use chips, or chopped chocolate.
- Store bought packaged caramels - The most common brands are Kraft caramels or Wether's chewy caramels.
- Evaporated milk - This milk is used to give richness and a thicker consistency than what you would get with regular milk. I've listed a substitution for evaporated milk at the end of this post.
- Crisp rice cereal - Added to the caramel, the cereal gives these bars a super delicious candy bar-like crunch.
- Marshmallow cream - Making nougat involves making a marshmallow mixture. Using a store bought marshmallow fluff saves loads of time while making this nougat.
- Peanut butter - Added to the nougat for flavor
- Heavy cream - Along with butter, the cream thins out the chocolate and makes it creamier. It will also help the chocolate stay softer and not crack when cutting or eating.
How to Make Salted Caramel Crunch Brownie Bars
Brownie Layer
- Melt together the butter and chocolate.
- Off the heat, whisk in the sugar, egg and vanilla extract.
- Whisk in the flour, baking soda, and salt.
- Evenly spread the brownie mixture into a lined 8x8 pan.
- Bake at 350F for 13-15 minutes. Cool completely.
Salted Caramel Crunch Layer
- In a microwave safe bowl, combine the caramels and evaporated milk.
- Microwave until melted and smooth, stirring every 30 seconds.
- Stir in the salt and crispy rice cereal.
- Spread in an even layer over the cooled brownies. Place in the freezer to chill.
Nougat Layer
- In a medium saucepan, combine the butter, sugar and evaporated milk.
- Once the butter is melted, bring to a low boil and boil for 3-4 minutes.
- Remove from the heat and whisk in the vanilla, peanut butter, and marshmallow fluff.
- Spread in an even layer over the caramel layer, and pop in the freezer to chill.
Chocolate Ganache Layer
- In a small saucepan, combine the chocolate, butter and cream.
- Gently whisk until melted and smooth.
- Evenly spread over the nougat layer and place in the fridge to chill for a couple hours.
- Cut the brownie bars into squares and top each with a pinch of flaky salt. Enjoy!
Expert Baking Tips
- Lining the pan properly ensures an easy removal and less mess. Line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you "handles". You can secure the handles with binder clips to keep the parchment in place.
- Since this recipe has multiple components, you can break up the steps over the course of a couple days. Just store in the refrigerator after you have added the caramel layer.
- Don't skimp on the chilling time. Chilling them will ensure they are set properly, and also keep the layers nice and tidy when you go to slice and serve them.
FAQs
Can these brownie bars be frozen?
Absolutely. Layer them in an airtight container, or a zip top bag, separating each layer of brownie bars with parchment paper. This is so that when they are freezing, and as they defrost, they won't stick to each other.
How do I store these?
Store them in refrigerator, in an airtight container, for up to 3 days.
How do I get clean cuts on the brownies?
The best way to get clean cuts on the brownies is to use a large chefs knife with a heated blade. Place the knife into a cup of hot water and let it sit for a minute or two. Wipe of the water and score and cut through the chocolate ganache first. Repeat the process of heating the blade and continue cutting all the way through the brownie bars. Make long cuts, rather than sawing through the bars.
Can any substitutions be made?
Equal parts heavy cream and water can be used in place of evaporated milk.
Semi sweet chocolate can be used in place of bittersweet chocolate.
Can I make these gluten free?
To make these gluten free, use a gluten free flour blend (my favorite is Cup4Cup) in place of the flour in the brownie layer. Replace the crispy rice cereal with a gluten free option, like Aldi's Millville Crispy Rice Cereal or Nature's Path Crispy Rice Cereal.
If you make these salted caramel crunch brownie bars, let me know! Drop a comment below or tag me on Instagram.
Enjoy!
Ash xx
For more brownies and bars, check out these recipes:
Cherry Swirl Biscoff Cheesecake Bars
Salty Bourbon Millionaire Bars
Recipe
Salted Caramel Crunch Brownie Bars
Equipment
Ingredients
Brownie Layer
- ⅓ cup (40g) all purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ⅓ cup (57g) bittersweet chocolate
- ¼ cup (57g) unsalted butter
- ½ cup (99g) granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
Salted Caramel Crunch Layer
- 34 packaged chewy caramels
- 2 tablespoon evaporated milk
- 1½ teaspoons water
- ¼ teaspoon fine sea salt
- ¾ cup (21g) crispy rice cereal
Nougat Layer
- 5 tablespoons unsalted butter
- ½ cup (99g) + 1 tablespoon granulated sugar
- 3 tablespoons evaporated milk
- ½ teaspoon pure vanilla extract
- 2 tablespoons creamy peanut butter
- ½ cup (62g) marshmallow fluff
Chocolate Ganache Layer
- 1 cup (170g) bittersweet chocolate
- ½ teaspoon espresso powder
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- flaky salt, for sprinkling
Instructions
Brownie Layer
- Preheat the oven to 350F. Line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you "handles" (this helps with removing the slice easily once it is set).
- In a small bowl, whisk together the flour, baking soda and salt.
- In a medium saucepan, over low heat, combine the chocolate and butter. Cook until melted and smooth. Remove from the heat.
- Whisk in the sugar, followed by the egg and vanilla.
- Add the flour mixture, stirring until just combined.
- Pour the brownie batter into the pan. Use an offset spatula to spread the batter evenly in the pan.
- Bake for 13-15 minutes, or until the center looks set and the edges of the brownies pull away from the sides of the pan.
- Place on a cooling rack to cool completely.
Salted Caramel Crunch Layer
- In a medium bowl, combine the caramels, evaporated milk and water.
- Microwave until melted, about 2 minutes, stirring the mixture every 30 seconds.
- Stir the salt and the rice cereal into the melted caramel.
- Pour the caramel over the cooled brownie layer, using an offset spatula to spread the caramel evenly.
- Place in the freezer to firm up while making the nougat layer.
Nougat Layer
- In a medium saucepan over medium heat, combine the butter, sugar, and evaporated milk.
- Once the butter has melted, bring the mixture to a low boil.
- Cook the mixture for 5 minutes, whisking occasionally to keep the mixture from burning on the bottom of the pan.
- Remove from the heat. Whisk in the vanilla, peanut butter, and the marshmallow cream.
- Pour the nougat over the caramel layer, using an offset spatula to spread the nougat evenly.
- Place the brownie bars back into the freezer to firm up the nougat layer while making the ganache.
Ganache Layer
- In a small saucepan, over low heat, combine the chocolate, espresso powder, butter and cream.
- Whisk until melted and smooth.
- Pour the ganache over the nougat, using an offset spatula to evenly spread the ganache.
- Place the brownie bars into the fridge to chill for about 2 hours.
- Remove the brownie bars from the pan using the parchment "handles" to pull them out.
- Cut the bars into squares. Sprinkle each square with a pinch of flaky sea salt. Enjoy!
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