This delightful treat delivers a satisfying crunch paired with a rich, buttery caramel flavor that keeps you coming back for more.
Ingredients
Scale:
2 cups of crispy rice cereal
1 cup of graham cracker crumbs
1/2 cup of unsweetened cocoa powder
1/4 cup of granulated sugar
1/2 cup of unsalted butter, melted
1 cup of granulated sugar (for caramel)
6 tablespoons of unsalted butter, cubed (for caramel)
1/2 cup of heavy cream (for caramel)
1 teaspoon of sea salt (plus extra for garnish)
1 cup of semisweet chocolate chips
1/2 cup of chopped nuts (optional, almonds or pecans work well)
Instructions
In a large mixing bowl, combine the crispy rice cereal, graham cracker crumbs, cocoa powder, and sugar. Stir until evenly mixed.
Pour the melted unsalted butter into the dry mixture and mix well until all the ingredients are fully coated.
Line a 9x13 inch baking dish with parchment paper, allowing some overhang for easy removal later. Firmly press the crackle mixture into the bottom of the prepared dish in an even layer. Set aside.
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a deep amber color (about 8-10 minutes). Be careful not to let it burn.
Once the sugar has melted, carefully add the cubed butter, stirring continuously until melted and smooth.
Slowly pour in the heavy cream while stirring. The mixture will bubble up, so be cautious. Stir until combined and then add in 1 teaspoon of sea salt.
Immediately pour the salted caramel sauce over the pressed crackle base, spreading it evenly with a spatula. Let it cool for about 10-15 minutes.
While the caramel is setting, melt the semisweet chocolate chips in the microwave or over a double boiler until smooth. Drizzle the melted chocolate over the caramel layer.
If using, sprinkle the chopped nuts on top of the chocolate layer and finish with a light sprinkle of additional sea salt.
Refrigerate the whole dish for at least 1 hour, or until the chocolate has completely hardened.
Once set, lift the entire slab out using the parchment paper overhang and cut into squares or rectangles for serving.
