Caramel Crunch Bars
From michellem 15 years ago
- 20-22 minutes to make
- Serves 810
These are super yummy and they make a great ice cream sandwichs. Take 2 bars and put some ice cream in the center. Enjoy!
Ingredients
- caramel Crunch Bars shopping list
- From Baking From My Home to Yours by Dorie Greenspan shopping list
- For the base: 1 ½ cup all-purpose flour shopping list
- 1 tsp. instant espresso powder or finely ground instant coffee shopping list
- ½ tsp salt shopping list
- ¼ tsp ground cinnamon shopping list
- 2 sticks (8oz) unsalted butter, at room temperature shopping list
- ½ cup light brown sugar shopping list
- ¼ cup sugar shopping list
- 1 tsp pure vanilla extract shopping list
- 3 oz. bittersweet or premium milk chocolate, finely chopped shopping list
- For the topping: shopping list
- 6 oz. bittersweet or premium milk chocolate, finely chopped shopping list
- ¾ cup Heath toffee bits shopping list
How to make it
- Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Lightly butter a 9x13 inch baking pan, line the pan with foil and butter the foil. Put the pan on a baking sheet.
- To make the base: Whisk together the flour, coffee, salt and cinnamon.
- Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter at medium speed until smooth, about 3 minutes. Add the sugars and beat for another three minutes or until the mixture is light and creamy. Beat in the vanilla and turn off the mixer. Add all the dry ingredients, cover the stand mixer with a kitchen towel (so you and your kitchen don’t get showered in flour) and pulse the mixer on and off at low speed about 5 times- at which point a peek at the bowl should reveal that it’s safe to turn the mixer to low and mix, uncovered, just until the dry ingredients are almost incorporated. Add the chopped chocolate and mix only until the dry ingredients disappear. If the chocolate isn’t evenly mixed, finish the job by hand with a spatula. You’ll have a very heavy, very sticky dough. Scrape the dough into the buttered pan and, with the spatula and your fingertips, cajole it into a thin, even layer.
- Bake for 20 to 22 minutes, or until the base is bubbly – so bubbly that you can almost hear it percolating – and puckery. It will look as though it is struggling to pull away from the side of the pan. Transfer the pan to a rack and turn off the oven.
- To make the topping: Scatter the chocolate 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 offset spatula or the back of a spoon. Sprinkle the toffee bits over the chocolate and press them down lightly with your fingertips. Place the baking pan on a rack to cool to room temperature.
- If, by the time the bars are cool, the chocolate has not set, refrigerate them briefly to firm the chocolate.
- Carefully lift out of the pan, using foil edges as handles, and transfer to a cutting board. Trim the edges if they seem a bit thick. Cut about 54 bars, each about 2 inches by 1 inch, taking care not to cut through the foil.
Ready to cut
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Toffee bits
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Chocolate and toffee!
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Great for the sandwich
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Lower in calories
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So GOOD!
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The Rating
Reviewed by 7 people-
I have always been a sucker for a Heath bar! My thanks and my five, Michelle.
Lorraine
lacrenshaw
in Horsham loved it
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OMG You know I have a sweet tooth and this is just the ticket, and with heath bars crumbled on to oh yum. thanks..:)
gagagrits
in Irmo loved it
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These do look and sound amazing, and I love your idea of making them into ice cream sandwiches!
juels
in Clayton loved it
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