Quick Description
These no-bake caramel chocolate bombs are rich, creamy, and loaded with texture. With layers of biscuit base, cheesecake filling, luscious caramel, and a double chocolate coating, they’re topped off with crunchy nuts for the ultimate indulgent bite. Perfect for a special treat or a dessert to share at gatherings!
Servings & Timing
Servings: 12-16 bombs
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients List
For the Base:
For the Filling:
- 200g cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Caramel Layer:
- 1/2 cup thick caramel sauce or dulce de leche
For Coating:
- 200g white chocolate, melted
- 100g dark chocolate, melted
- 1/4 cup chopped roasted peanuts or crushed toffee bits
How to Make Caramel Chocolate Crunch Bombs
Step 1: Make the Base
- In a bowl, combine the crushed digestive biscuits (or graham crackers) with the melted butter. Mix until fully combined.
- Spoon the mixture into the bottom of a muffin tin or silicone mold, pressing down to form a firm base.
- Refrigerate for 10-15 minutes to set.
Step 2: Prepare the Filling
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Once the base is set, spoon the cheesecake filling over the biscuit base in each mold, smoothing it out evenly.
Step 3: Add the Caramel Layer
- Drizzle 1-2 teaspoons of thick caramel sauce or dulce de leche over the cheesecake layer in each bomb, spreading it out evenly.
Step 4: Coat the Bombs
- Dip each filled bomb into the melted white chocolate, ensuring it’s fully coated.
- Drizzle or dip each one in the melted dark chocolate for a dual-chocolate coating.
- Top with chopped roasted peanuts or crushed toffee bits for extra crunch.
Step 5: Chill & Set
- Place the bombs in the fridge for 1 hour, or until the chocolate coating hardens and the bombs are set.
Serving Suggestions
- Serve as a special treat during holidays or gatherings.
- Pair with a cup of coffee or milk for a delightful dessert experience.
Storage & Make-Ahead
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Make-Ahead: These bombs can be made ahead and stored in the fridge for up to a week or frozen for longer storage. Thaw before serving
