1. Make the Caramel Base
In a microwave-safe bowl, combine sweetened condensed milk, 1½ cups chocolate chips, and butter.
Microwave in 30-second intervals, stirring between, until smooth (about 1.5–2 minutes total).
🌟 Stovetop option: Melt in a double boiler over low heat, stirring constantly.
Stir in crispy rice cereal or nuts until fully coated.
2. Press into Pan
Line an 8×8-inch pan with parchment paper (leave overhang for easy removal).
Press the mixture firmly and evenly into the pan using a spatula or the back of a greased measuring cup.
💪 Press hard! This prevents crumbly bars.
3. Add the Chocolate Topping
In a small bowl, melt 1 cup chocolate chips and 1 tbsp coconut oil (microwave or double boiler).
Pour evenly over the base. Tilt the pan to spread.
Sprinkle with flaky sea salt (if using).
4. Chill & Slice
Refrigerate for 1–2 hours, or until firm.
Lift out using parchment overhang. Cut into 16 squares with a sharp knife (wipe blade between cuts for clean edges).
Tips for Perfect Bars
Use fresh cereal—stale = soggy bars.
Toast nuts for deeper flavor (3–5 minutes in a dry skillet).
Don’t skip chilling—warm bars crumble.
Make ahead: Store in an airtight container for up to 2 weeks (if they last that long!).
Double the batch: Freeze in a single layer for up to 2 months.
Delicious Variations
Salted Caramel Crunch: Swirl ¼ cup caramel sauce into the base before topping
Mocha Crunch: Add 1 tsp instant espresso powder to the chocolate topping
Peanut Butter Swirl: Drop spoonfuls of PB into the base and marble gently
Holiday Sparkle: Use red/green cereal or white chocolate + crushed peppermint
Nut-Free: Stick with crispy rice cereal or use sunflower seeds
Gifting & Serving Ideas
Holiday tins: Layer in cupcake liners and tie with ribbon
Teacher gifts: Package 2 in a clear cellophane bag
Movie night: Serve with popcorn and cold milk
Elegant dessert: Cut into mini squares and arrange on a gold tray
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