Salted Caramel Chocolate Crunch Squares

Easy No-Bake Dessert with Gooey Caramel & Crispy Oats

If you love the combination of rich chocolate, buttery caramel, and crispy crunch, these Salted Caramel Chocolate Crunch Squares are about to become your new favorite treat. This easy no-bake dessert features layers of crunchy oat clusters, smooth caramel, and a silky chocolate coating finished with a sprinkle of sea salt.

They’re perfect for holidays, parties, bake sales, or whenever you’re craving something sweet and indulgent — without turning on the oven!

Why You’ll Love This Recipe

• ✅ No-bake and super easy
• ✅ Sweet & salty flavor combo
• ✅ Perfect make-ahead dessert
• ✅ Freezer-friendly
• ✅ Only simple pantry ingredients

Ingredients

For the Crunch Base:

• 3 cups rolled oats
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans (optional)
• ½ cup creamy peanut butter
• ½ cup honey or light corn syrup
• ¼ cup brown sugar
• 1 teaspoon vanilla extract

For the Caramel Layer:

• 1 cup soft caramel candies (or thick caramel sauce)
• 2 tablespoons heavy cream
• ½ teaspoon flaky sea salt

For the Chocolate Coating:

• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil (optional, for smooth melting)

Instructions

Step 1: Prepare the Crunch Mixture

1. In a large bowl, combine oats, shredded coconut, and chopped pecans.
2. In a saucepan over medium heat, stir peanut butter, honey, and brown sugar until melted and smooth.
3. Remove from heat and stir in vanilla extract.
4. Pour the mixture over the oat mixture and stir until fully coated.

Step 2: Form the Squares

1. Line an 8×8-inch pan with parchment paper.
2. Press the mixture firmly into the pan.
3. Refrigerate for 30 minutes until firm.

Step 3: Add the Caramel Layer

1. Melt caramel candies with heavy cream over low heat, stirring until smooth.
2. Pour evenly over the chilled oat base.
3. Sprinkle with flaky sea salt.
4. Chill again for 20–30 minutes.

Step 4: Chocolate Coating

1. Melt chocolate chips with coconut oil in the microwave (30-second intervals, stirring between).
2. Pour or drizzle over the caramel layer.
3. Refrigerate until completely set (about 1 hour).

Step 5: Slice & Serve

• Lift from the pan using parchment paper.
• Cut into squares.
• Drizzle extra melted chocolate on top for a bakery-style finish.

Storage Tips

• Store in an airtight container in the refrigerator for up to 1 week.
• Freeze for up to 2 months.
• Let sit at room temperature for 5–10 minutes before serving.

Pro Tips for Perfect Squares

• Press the base firmly to prevent crumbling.
• Use high-quality chocolate for the best flavor.
• Add a sprinkle of extra sea salt on top for that irresistible sweet-salty balance.
• For extra crunch, mix in crushed cornflakes or rice cereal.

Variations

• Swap peanut butter for almond butter.
• Use dark chocolate instead of semi-sweet.
• Add chopped pretzels for extra crunch.
• Make them into bite-sized clusters instead of squares.