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Chocolate Caramel Crunch Ice Cream Bars. Homemade salted caramel, mixed with Chex cereal, layered with vanilla ice cream, and dipped in chocolate. These are the ultimate summer ice cream bar. They’re super easy to make, extra sweet, crunchy, cool, and delicious. Big summer bonus? These are no cook and require zero oven time.

overhead photo of Chocolate Caramel Crunch Ice Cream Bars

It’s crazy, but today is the last day in July and August will be creeping in on us tomorrow. These mid to late summer days are some of the hottest, and sometimes the only thing you want on a hot summer day is something extra sweet and extra cooling.

Enter these salted caramel crunch ice cream bars.

Oh my gosh. Words really cannot describe just how delicious these ice cream bars are. They’re salty sweet, hinted with flavors of caramel and vanilla, and covered generously in a layer of chocolate. To good, too easy, you just have to make these.

photo of chex cereal box

I took inspiration from my childhood summers back in Ohio, when my brothers and I would hit up the snack bar at our local pool. I used to love getting the ice cream bars covered in chocolate, peanuts, and caramel. Anyone else do the same?

I semi-wish I was twelve again and spending my summer days at the pool, but hey, at least as an adult I can make my own homemade ice cream bars…that just happen to be way better than the bars at the pool snack bar, thanks to homemade caramel, Chex cereal, and double the chocolate coating on the outside.

photo of chex cereal box with ice cream bars

Here are all the details.

You’ll want to start by making your caramel sauce. Now, if you don’t have time to make homemade caramel, no worries you can use store bought. But, if you have fifteen minutes, I highly recommend making the caramel yourself. It’s a million times better than what you’ll buy in the store, and it’s actually very simple and easy to make.

overhead photo of Chocolate Caramel Crunch Ice Cream Bars before dipping in chocolate

You just need sugar, butter, cream, and a little flaky sea salt. You’ll cook everything together in one pot until the caramel is golden and thick. And that’s it, you’re done. Nothing too scary or tricky about it. Promise.

The caramel is the glue that holds these ice cream bars together, so if you’re using store-bought, make sure to find a high quality caramel that you love.

close up overhead photo of Chocolate Caramel Crunch Ice Cream Bars

Ok, that’s the caramel, but let’s move on to what makes these bars a “CRUNCH” bar.

Chex cereal is my secret ingredient here, and I have partnered with Chex to bring you a few easy and delicious recipes over the next few months.

Often people only think to use Chex around the holidays, to make Chex Party Mix. Now don’t get me wrong, I love Chex Party Mix, but Chex cereal can be used in so many different ways, both sweet and savory. Today I’m sharing a very sweet way to use Chex, but it’s also great for creating savory snack mixes, easy on the go breakfast bars, and so much more. Clearly, I am a big fan.

side angle photo of Chocolate Caramel Crunch Ice Cream Bars broken in half and melting

I’m using Chex as the base to our ice cream bars today, and you guys, it is so delicious. Especially when the cereal is tossed with salty, buttery, caramel, and roasted peanuts.


Press the caramel tossed Chex cereal into a baking pan and then layer with vanilla ice cream. At this point, you’ll need to freeze the bars for a few hours to get them frozen before dipping in chocolate.

Once the bars are fully frozen, you’ll dip them into the melted chocolate, sprinkle with flaky salt, and you’re DONE.

You can eat the bars immediately or return them to the freezer for a sweet summer treat any day of the week. YUM.

close overhead photo of Chocolate Caramel Crunch Ice Cream Bars

These bars are great for birthday parties, BBQ’s, back to school class parties, or throwing them into a cooler and taking them off to the pool for a frozen homemade snack.

side angle photo of Chocolate Caramel Crunch Ice Cream Bar broken in half

If you make these caramel crunch ice cream bars, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these bars, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite! Also, share your Chex Cereal recipes with us @chexcereal and use #madewithchex

Chocolate Caramel Crunch Ice Cream Bars

Prep Time 20 minutes
freezer time 4 hours
Total Time 20 minutes
Servings: 20 bars
Calories Per Serving: 659 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Salted Caramel Sauce

  • 2 cups granulated sugar
  • 1/2 cup heavy cream, more if needed
  • 4 tablespoons unsalted butter at room temperature, cut into chunks
  • 1 pinch flaky salt


  • 1. Line a 9x13 inch baking dish with plastic wrap.
    2. In a large microwave safe bowl, melt together the caramel and peanut butter until smooth, about 30 seconds to 1 minute. Stir in the Chex and peanuts, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly. Transfer to the freezer and freeze 5-10 minutes.
    3. Spread the ice cream over the caramel in an even layer. Transfer to the freezer and freeze 3 hours or overnight.
    4. Melt the chocolate and coconut oil together in a microwave safe bowl.
    3. Remove the pan from the freezer and cut into 18-20 bars. Working quickly, dip the ice cream side of each bar into the melted chocolate. Place onto a parchment lined baking sheet, Chex side down, sprinkle with salt. Return to the freezer for 5 minutes. Keep stored in the freezer in an airtight container.

Salted Caramel Sauce

  • 1. In a large, dry, deep, heavy pot, cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and let cool 5 minutes. Slowly add the chunks of butter in, one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. 
    2. Return the pot to moderate heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes, or until the caramel reaches 235-240 degrees F. on a sugar thermometer. Remove from the heat and stir in a pinch of salt. Let cool. Makes about 1 1/2 cups. 
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horizontal photo of Chocolate Caramel Crunch Ice Cream Bars

{This post is sponsored by Chex Cereal. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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  1. 5 stars
    This has become our favorite homemade ice cream treat. We use cheerios instead of rice chex, just because we like them. I have had a difficult time with the caramel every time I’ve tried it, so we use store bought. We also have trouble dipping it. The chocolate hardens too quickly so I just melt the chocolate and drizzle it over the bars. These are addicting.

  2. 5 stars
    I used Toll House semi sweet and yes, I did use coconut oil. It just slipped right off. I did try spreading it too. I also used cheerios because I had no Rice Chex. I gotta say, they weren’t pretty, but these are the tastiest things I’ve had in a long time, hence the 5 stars. I’m making them again tonight. My kids did ask that I put sticks in them. They were pretty messy, maybe because the ice cream wasn’t covered? I’m sticking to the cheerios cuz everyone loved them and I put them in a silicone popsicle mold. They’re in the freezer now and I’ll dip them tomorrow. I liked the one sided dipping so that’s what I’m going to do. Again, thank you so much for this recipe. We’ll be eating these all winter.

  3. I had a problem dipping ice cream. The chocolate just slid off the ice cream. I did let chocolate cool off. It was still a bit warm, but was also thickening so I didn’t want to wait. Any suggestions?

    1. Hi Kathie! I am so sorry you are having some trouble. What brand chocolate are you using? Did you add the coconut oil to the chocolate? I am not sure why your chocolate is dripping off, but I am wondering if the difference in brands could the issue. You can also just drizzle the tops of the bars in chocolate as well. That works great and be an easier option since you are having issues with dipping.

      Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan