Caramel Chocolate Crunch Bars

Ingredients

For the base:

• 3 cups crispy rice cereal (like Rice Krispies)
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• ½ cup peanut butter (creamy)

For the caramel layer:

• 1 (14 oz / 400 g) can sweetened condensed milk
• 1 cup soft caramels (about 25 pieces), unwrapped
• 2 tbsp butter

For the topping:

• 1 cup semisweet chocolate chips
• ¼ cup peanut butter (creamy)

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Instructions

1. Prepare the pan
   Line a 9×13-inch baking dish with parchment paper or lightly grease it.
2. Make the base
   
   • In a large saucepan over low heat, melt chocolate chips, butterscotch chips, and ½ cup peanut butter, stirring until smooth.
   • Remove from heat and stir in the crispy rice cereal until evenly coated.
   • Press the mixture firmly into the prepared pan. Let it cool slightly.
4. Prepare the caramel layer
   
   • In another saucepan, combine caramels, sweetened condensed milk, and butter.
   • Cook over medium-low heat, stirring constantly, until smooth and melted.
   • Pour over the cooled base and spread evenly.
   • Chill for about 30 minutes, until the caramel is set but still slightly soft.
6. Make the topping
   
   • Melt 1 cup chocolate chips and ¼ cup peanut butter together until smooth.
   • Pour over the caramel layer and spread evenly.
8. Chill and cut
   
   • Refrigerate for at least 1 hour, or until firm.
   • Cut into squares or bars. Store in an airtight container in the fridge.

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Tips

• For extra crunch, add chopped peanuts or pretzel pieces to the base.
• Want a salted caramel twist? Sprinkle a little sea salt on top before chilling.