SALTED CARAMEL PRETZEL CRUNCH BARS
Shortbread, caramel, pretzels, and chocolate meet to create these completely addicting salted caramel pretzel crunch bars.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 11
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)
Provided by june
Number Of Ingredients 9
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
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL CRUNCH BARS
Make Caramel Crunch Bars that are creamy, crunchy, melty, salty, sweet. And as if that weren't enough to make Caramel Crunch Bars the most mouthwatering bar you'll ever eat, there's the chocolate drizzle. Yum.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
- Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 3 g
CARAMEL CRUNCH BARS
From KRAFT; anything caramel I have to try! *Cooking time is the hour needed to chill in the refrigerator.*
Provided by AZPARZYCH
Categories Dessert
Time 1h10m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 7
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.
CHOCOLATE CARAMEL CRUNCH BARS
I got this recipe from my mom's old cookbook. I am sure it was something my grandma used to make. I will be making these for my Christmas baking trays.
Provided by Leanne
Categories Bar Cookie
Time 45m
Yield 4 dozen
Number Of Ingredients 9
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.
CARAMEL-CHOCOLATE CRUNCH BARS
"These bars are lower in calories and are just scrumptious," says Agnes Ward. "The Grape-Nuts and oatmeal gives them a nice nutty crunch." With caramel and chocolate on top, you'd never guess these are light.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a 9x5-in. loaf pan with heavy-duty foil. Coat foil with cooking spray and set aside. , In a small bowl, cream butter and brown sugar. Add the oats, flour and cereal; mix well. Pat into prepared pan. , Drizzle caramel topping to within 1/2 in. of edges. Bake at 400° for 10-12 minutes or until golden brown., Immediately sprinkle with chocolate chips. Bake 1 minute longer. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 177 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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