Step 1
Crust: Line 9-inch square baking dish with parchment paper, with paper overhanging sides.

Step 2
In medium bowl, stir together graham cracker crumbs, melted butter and sugar. Press into prepared pan. Freeze for 15 to 20 minutes or until crust is set and firm.

Step 3
Caramel Layer: Meanwhile, in sealable bag or between 2 sheets of parchment paper, lightly crush TOSTITOS^® Cantina Thin & Crispy.

Step 4
Transfer sugar to medium heavy-bottomed saucepan. Pour in 2 tbsp water and set over medium heat. Without stirring, cook for 8 to 10 minutes or until sugar dissolves and caramelizes to a uniform golden-brown color, gently swirling pan if sugar is browning unevenly.

Step 5
Carefully add cream and butter; stirring, bring back to a boil. Cook, stirring occasionally, for 5 to 7 minutes or until caramel thickens and candy thermometer reaches 250°F for firm ball stage. (Firm ball stage is when a drop of caramel is added to small dish of cold water and forms a pliable ball of caramel; the ball will hold its shape, but when squeezed firmly, it will flatten slightly.)

Step 6
Pour caramel over crust. Sprinkle crushed TOSTITOS^® evenly over caramel. Let cool completely and refrigerate for 1 hour or until well chilled.

Step 7
Chocolate Mousse: Transfer chocolate chips to heat-safe bowl.

Step 8
In small saucepan set over medium heat, heat 1/2 cup cream until starting to simmer. Remove from heat and pour over chocolate chips (reserve saucepan). Let stand for 1 minute; whisk until smooth. Let ganache cool completely.

Step 9
In small bowl, using handheld electric mixer, beat remaining cream until stiff peaks start to form. Fold whipped cream into chocolate ganache to form a mousse. Spread mousse over caramel layer. Refrigerate for 1 to 2 hours or until mousse is well chilled and set.

Step 10
Glaze: Transfer chocolate chips to heat-safe bowl.

Step 11
In reserved small saucepan set over medium heat, heat cream until starting to simmer. Remove from heat and pour over chocolate chips. Let stand for 1 minute; whisk until smooth.

Step 12
Dip each TOSTITOS^® Cantina Thin & Crispy into glaze, letting excess drip back into bowl. Arrange on parchment paper–lined baking sheet. Set aside to let chocolate harden.

Step 13
Drizzle remaining glaze over mousse layer; smooth top. Refrigerate for 1 hour or until glaze is set. Remove from pan and cut into 10 bars. Garnish each with a chocolate-dipped TOSTITOS^®.