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Salted Caramel Crunch Brownie Bars

Layers of fudgy brownies, salted caramel crunch, peanut butter nougat and ganache topped with flaky salt
4.50 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Chill 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Servings 16 bars

Ingredients
  

Brownie Layer

  • cup (40g) all purpose flour
  • teaspoon baking soda
  • teaspoon fine sea salt
  • 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
  • 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!

Notes

Brownie bars can be stored in an airtight container in the refrigerator for up to 3 days. 
Keyword bars, brownies, ganache, nougat, peanut butter, salted caramel crunch
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