caramel crunch bars.

it’s a three day weekend, and it is quiet on campus. students seemed to have taken advantage of the long weekend and opted to go home.

i went home often my first year of college. that tapered off as soon as i entered my sophomore year. i got more involved on campus, and i loved being surrounded by the hustle and bustle of the city all the time. it’s where i felt most in my element.

how did you spend your weekends in college?
were you a go home on the weekends person?
or a stay on campus person?

in college and now, one of my favorite ways to spend a weekend is in the kitchen. in college, it was the kitchen in the lounge down the hall. now, it’s my tiny home kitchen.

i made chocolate truffles yesterday, and i felt inspired to make another chocolatey treat.

two things i must confess:
–i’ve had a bag of toffee chips for like… ever. i’ve been waiting to find a great recipe to use them for that isn’t just cookies or adding them to ice cream.
–i’ve always wanted to try my hand at a tuesdays with dorie recipe, but i’ve been too intimidated by them.

then, this recipe came on my radar, and i couldn’t say no.

this was perfect. it made a heck of a lot of sweets, so i ended up putting a package together for m to take to work. note to self: this is a great giveaway. make this when you need to make tasty snacks for others that are bite-size, sweet, and delectable.

caramel crunch bars
printable recipe – barely adapted from what’s left on the table

yield one 9×13 pan (about 40 squares)

ingredients
1 1/2 cups all-purpose flour
2 sticks unsalted butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup light brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup bittersweet chocolate chips

for topping
1/2 cup bittersweet chocolate chips
3/4 – 1 cup toffee bits

preheat oven to 375. line a 9×13 baking dish with foil. butter the foil.

to make the base, combine flour, salt, and cinnamon in a small bowl. in a stand mixer fitted with a paddle, beat butter until smooth. add sugars and beat until light and creamy. add vanilla. with the mixer on off, add all the dry ingredients into the mixing bowl. turn mixer on low at first to start combining the ingredients in the bowl. mix ingredients until dry ingredients are almost incorporated. pour in chocolate chips and mix only until everything is combined. the mixture will be very sticky. put dough in the prepared pan and spread into an even layer.

bake for about 20 minutes until bubbly. take out and turn off oven. pour chocolate chips for topping on the cooked base. soften place pan in oven for 2-3 minutes to soften chocolate. remove and spread the chocolate in an even layer. top chocolate with toffee bits. press the toffee bits down lightly with your fingers. cool to room temperature. if the chocolate does not set when the bars are at room temperature, pop the pan in the fridge.

using the foil, lift out of pan and onto a cutting board. use a knife to cut into squares. eat ’em up!

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