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Triple Layer Caramel Crack Brownie Bars (Vegan)

A crispy/crunchy explosion of a treat. The flavors of Milky Way candy bars meet salty crackers and rice crispies to make create an addictive combo on top of a fudgy brownie layer.

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 16 - 20 bars


Brownie Layer:

  • 1 cup sugar
  • 1/3 cup sunflower oil (or any oil) melted
  • 2/3 cup coconut cream *see note
  • 1/2 cup cocoa powder
  • 1/4 teaspoon instant coffee powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups flour

Rice Crispy Layer:

  • 1 small package saltine crackers about 16
  • 3 cups rice crispies cereal
  • 1 1/4 cups mini marshmallows divided
  • 3/4 cup dairy-free semi-sweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • 1/2 cup homemade vegan caramel you can replace with maple syrup


Brownie Layer:

  1. Preheat the oven to 350 degrees F and grease a 8x8 inch baking pan with butter. Whisk together the sugar, oil, cocoa, and coffee powder in a medium mixing bowl until smooth. Add the salt, vanilla, soda, coconut cream, and flour and stir until evenly combined.
  2. Pour the batter into the pan and layer the top evenly with crackers then place in oven and bake for 22 - 24 minutes until a toothpick inserted in center comes out clean. Remove from oven and coo for about 5 minutes while you prepare the top layer.

Rice Crispy Layer:

  1. In a double boiler or microwave safe bowl, melt the coconut oil, chocolate chips, and the caramel (If doing in microwave melt in 30 second intervals, stirring well after each until melted.) Add the marshmallows and stir in well and warm a little longer until they melt also. Once the mixture is completely melted together, stir in the vanilla. Spread about 3 tablespoons of the mixture over the cooling brownies to act as a sort of glue. Now add the rice crispies to the remaining mixture and fold in well.

  2. Use a rubber spatula to scrape the rice crispy mixture onto to base layer and gently spread to even out. Sprinkle the remaining 1/4 cup of marshmallows on top and place the pan in the oven for about 2 minutes allowing the marshmallows to melt onto the top slightly.

  3. Remove pan from oven and cool for at least 15 minutes before covering and placing in refrigerator to chill until set (about 1 hour). Once chilled, cut into squares and enjoy!