These yummy Caramel Crunch Bars are as delicious as they are easy to make. I decided to whip these up as a last minute treat when my sister was visiting and they were a hit!
Caramel Crunch Bars are a nice cross between cookie and candy. The crisp cookie crust topped with bittersweet chocolate and toffee bits are guaranteed to please any sweet tooth. You can find the entire recipe here.
Line a 9″x13″ baking dish with foil and spray with Pam. Place the dish on a baking sheet and set aside. Preheat the oven to 375 degrees.
Make the cookie base by mixing the sugar and butter until smooth. Add the vanilla extract and mix until combined.
Whisk together the flour, coffee, salt and cinnamon and add to the butter mixture. Mix until combined.
Add in the chopped chocolate and mix until a sticky dough is formed. Using damp hands, spread the dough in a even layer on the bottom of the baking dish.
Bake for 22 minutes until the dough base is bubbly and pulling away from the sides. Transfer baking dish to a rack and turn off the oven.
To make the topping, scatter the chocolate evenly over the hot base and put the pan back into the still warm oven for around 2 or 3 minutes until the chocolate is soft and spreadable.
Remove from oven and spread chocolate over the base with a spatula or back of spoon. Sprinkle the toffee bits over the melted chocolate and press down lightly with fingers. Let bars cool to room temperature.
Make sure the chocolate is set (you can speed this along by placing pan in refrigerator) before cutting bars around 2″x 1″ in size. This should make around 54 bars. Store in an air tight container.
