Way Too Sinful Caramel Crunch Bars Recipes

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.

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

SINFUL CHOCOLATE-CARAMEL BARS

Steps:

• 1. Break up the cookie dough and, with floured fingers, press evenly into the bottom of an ungreased 9x13-inch pan. This forms the crust.
• 2. Bake in a preheated 350-degree oven for 15 to 18 minutes, or until light golden. Cool for 15 minutes.
• 3. While crust is baking, in a large saucepan, melt 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and pecans.
• 4. Spread the cereal mixture over the cooled crust. In a small saucepan, heat the remaining chips and dip over medium heat, stirring constantly, till melted and smooth. Spread this over the cereal mixture.
• 5. Refrigerate until the top chocolate mixture is set, about 30 minutes. Cut into 6 rows by 6 rows, and store tightly covered. Enjoy!