Salty Caramel Crunch Bars Recipe 445 Food

SALTED CARAMEL PRETZEL CRUNCH BARS

Steps:

• Preheat the oven to 350°F (177°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the flour, sugar, salt, egg yolk, and vanilla extract and beat on high speed for 2 minutes until crumbly. Get your hands in there to make the dough come together. Press tightly into prepared pan. Press pretzel pieces evenly on top. Bake for 20 minutes. Allow to cool completely before adding the caramel (I stick it in the refrigerator to speed this up).
• Prepare caramel and wait for it to cool until it slightly thickens. Pour/spoon over crust. Allow to cool and set completely before topping with chocolate. Again, I stick it in the refrigerator to speed it up.
• Melt the chocolate and coconut oil in the microwave in 15 second increments, stopping and stirring until completely melted. Pour over cooled caramel. Top with sea salt. Stick in the refrigerator to cool completely.
• Lift the parchment paper out of the pan using the overhang on the sides and cut into squares. Store in an airtight container at room temperature for up to a week.

SALTY CARAMEL CRUNCH BARS RECIPE - (4.4/5)

Steps:

• Line a 9x13-inch pan with 1 layer of crackers, cutting as needed to fit. In a large saucepan, melt the butter over medium heat. Add the graham-cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and spread half of the cooked mixture over the prepared crackers. Place another layer of crackers on top. Spread the remainder of the cooked mixture over the crackers. Place a last layer of crackers on top. In a small microwave-safe bowl, carefully melt the butterscotch chips, using short bursts of power, stirring in between. Stir in the chocolate-hazelnut spread until smooth, heating slightly if needed to make mixture spreadable. Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars. Makes approximately 54 bars. Per Cookie: cal 147 (48% from fat); fat 8g (5g sat); chol 9 mg; sod 97mg; no fiber; carbs 18g; pro 1g.

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

SALTED CARAMEL CANDIES

Steps:

• Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
• In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
• In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
• Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
• Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
• Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
• Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
• When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

CARAMEL CRUNCH BARS

Steps:

• Line a 8-inch pan with foil, with ends extended over the sides of the pan.
• Grease the foil.
• Place graham crackers on bottom of the pan, cutting if needed to fit.
• Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
• Pour over graham crackers, top with peanuts, marshmallows and pretzels.
• Drizzle with chocolate.
• Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.

SALTED CARAMEL CRUNCH BROWNIES

Steps:

• The first thing you have to have is a 9x9-inch pan of brownies, boxed or your favorite recipe, baked and cooled in pan.
• In a medium microwave-safe bowl, combine caramel candies and milk. Heat on high in 30 second bursts, stirring in-between, until melted and smooth. Pour mixture over brownies and spread to edges. Set aside to cool. When caramel has cooled and firmed up a bit, make the next layer.
• In a medium microwave-safe bowl, combine chocolate and shortening. Heat on high in 30-second bursts, stirring in-between, until melted and smooth. Add peanuts and pretzels, then stir gently.
• Top caramel with chocolate mixture, spooning mixture over entire surface. Let cool and harden before cutting. Wrap tightly or store in an airtight container.

CARAMEL CRUNCH

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CARAMEL CRUNCH BARS

Steps:

• Line 8" square baking pan with foil and coat with cooking spray.
• Melt the caramels with the milk in a pot over low heat, stirring constantly until they are completely melted (about 8 minutes).
• At the same time, in another pot over medium heat, melt the butter and stir in the marshmallows until melted.
• Mix the granola and marshmallow mixture until coated.
• Coat hands with cooking spray then put half the granola mixture in the pan.
• Press it firmly and evenly over the bottom of the pan.
• Spread the caramel mixture evenly over the granola and sprinkle with 1/2 c chocolate chips.
• Press remaining granola mixture over filling.
• Sprinkle with 1/4 c chocolate chips.
• Melt 1/4 c chocolate chips and drizzle over the top in an attractive pattern.
• Refrigerate at least 1 hour.
• Cut into bars.

CHOCOLATE CARAMEL CRUNCH BARS

Steps:

• Heat caramels and water over low heat, stirring often until caramels are melted and mixture is smooth.
• Preheat oven to 350°F.
• Mix flour, oats, brown sugar, margarine, baking soda and salt. Reserve 1 cup for the topping. Press remaining ingredients into a ungreased 9x13-inch pan.
• Bake 10 minutes.
• Sprinkle chocolate chips over baked layer, drizzle with caramel mixture.
• Sprinkle remaining reserved mixture on top. Bake until lightly brown about 15 minutes.
• Cool slightly; cut into 2x1-inch bars.