Chocolate Crunch with Caramel Sauce Recipe

In a large mixing bowl, combine the chocolate cereal and dark chocolate chips.

In a small saucepan, melt the unsalted butter over low heat. Pour the melted butter over the cereal and chocolate mixture. Stir until well combined.

Line a baking sheet with parchment paper. Spread the chocolate mixture evenly on the baking sheet.

Place the baking sheet in the refrigerator for 15 minutes or until the chocolate crunch is firm.

While the chocolate crunch is chilling, prepare the caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture turns amber in color.

Remove the saucepan from heat and carefully stir in the heavy cream. Add the salt and stir until smooth.

Take the chocolate crunch out of the refrigerator and break it into bite-sized pieces.

Serve the chocolate crunch with the warm caramel sauce drizzled over the top.