Side Pannel
Caramel Crunch Bars
Caramel Crunch Bars
- Recipe Submitted by Rosemary on 11/27/2014
Category: Kids, Desserts
Ingredients List
- For the base:
- 1 1/2 cups all-purpose flour
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 2 sticks unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 tsp vanilla extract
- 3 oz bittersweet or premium milk chocolate, finely chopped (I just used milk chocolate chips)
Directions
1. Preheat oven to 375F. Prepare a 9 x 13 inch pan.
2. Whisk the flour, coffee, salt and cinnamon together.
3. Beat the butter until smooth. Add the sugars and beat for another 3 minutes or until the mixture is light and creamy. Beat in the vanilla.
4. Add all the dry ingredients and mix until almost incorporated. Add the chopped chocolate and mix just until the dry ingredients disappear and chocolate is evenly distributed. Scrape the dough into your prepared tin.
5. Bake for 20 to 22 minutes, or until the base if bubbly and puckery. Transfer pan to a rack and turn off the oven.
6. Scatter the chocolate for the topping evenly over the top of the hot base and pop the pan back into the oven for 2 to 3 minutes, until the chocolate is soft. Remove from oven and immediately spread chocolate over bars using an offset spatula or the back of a spoon. Sprinkle the toffee bits over and press them down lightly with your fingertips. Place the pan on a rack to cool to room temperature.
7. If, by the time the bars are cool, the chocolate has not set, refrigerate them briefly to set the chocolate.
2. Whisk the flour, coffee, salt and cinnamon together.
3. Beat the butter until smooth. Add the sugars and beat for another 3 minutes or until the mixture is light and creamy. Beat in the vanilla.
4. Add all the dry ingredients and mix until almost incorporated. Add the chopped chocolate and mix just until the dry ingredients disappear and chocolate is evenly distributed. Scrape the dough into your prepared tin.
5. Bake for 20 to 22 minutes, or until the base if bubbly and puckery. Transfer pan to a rack and turn off the oven.
6. Scatter the chocolate for the topping evenly over the top of the hot base and pop the pan back into the oven for 2 to 3 minutes, until the chocolate is soft. Remove from oven and immediately spread chocolate over bars using an offset spatula or the back of a spoon. Sprinkle the toffee bits over and press them down lightly with your fingertips. Place the pan on a rack to cool to room temperature.
7. If, by the time the bars are cool, the chocolate has not set, refrigerate them briefly to set the chocolate.
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