Best Caramel Crunch Bars Recipes

CARAMEL APPLE CRUNCH BARS

Steps:

• Preheat oven to 400 degrees F.
• In a mixing bowl, combine flour, oats, salt and baking soda.
• In a large mixing bowl, blend together butter, shortening and sugar with an electric mixer on medium speed until smooth. Add dry mixture and blend to form a crumbly mixture.
• Measure and set aside 2 cups crumbs. Press remaining crumbs into a 9x13 inch pan. Spread apples into an even layer over crust.
• Transfer Marzetti Old Fashioned Caramel Dip to a microwave safe bowl and microwave for 30 to 40 seconds or until warm. Stir until smooth. Pour over apples and sprinkle remaining crumbs over all.
• Bake on middle rack of oven for 25 to 30 minutes or until top is golden brown and apples are tender. Cut into desired size bars while slightly warm and serve.
• Store remaining bars covered in refrigerator.

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.

CARAMEL-CHOCOLATE CRUNCH BARS

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.

RAW CARAMEL PEANUT CRUNCH BARS

Steps:

• Line a 10cm x 20cm loaf tin with non-stick baking paper.
• Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
• Do Ahead
• Keep bars refrigerated in an airtight container for up to 2 weeks.

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.

CARAMEL CASHEW CRUNCH BARS

Steps:

• In large microwave-safe mixing bowl, microwave caramels, margarine and water at HIGH 3 minutes or until melted and smooth, stirring after each minute.
• Add KELLOGG'S COCOA KRISPIES cereal and cashews. Stir until well coated. Add 1/2 cup white chocolate chips, stirring until combined.
• Spread mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let stand about 2 minutes. Sprinkle the remaining white chocolate chips over the mixture and press evenly into the pan. Cut into 2-inch squares when cool.

CARAMEL CASHEW CRUNCH BARS

Steps:

• 1. In large microwave-safe mixing bowl, microwave caramels, margarine and water at HIGH 3 minutes or until melted and smooth, stirring after each minute.2. Add KELLOGG'S COCOA KRISPIES cereal and cashews. Stir until well coated. Add 1/2 cup white chocolate chips, stirring until combined.3. Spread mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let stand about 2 minutes. Sprinkle the remaining white chocolate chips over the mixture and press evenly into the pan. Cut into 2-inch squares when cool.

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.

CARAMEL APPLE CRUNCH BARS

Steps:

• 1. Preheat oven to 400^. In a mixing bowl combine flour, oats, salt & baking soda. In a large mixing bowl, blend together butter, shortening & sugar with an electric mixer on medium speed until smooth. Add dry mixture & blend to form a crumbly mixture.
• 2. Measure & set aside 2 cups crumbs. Press remaining crumbs into a 9x13 pan. Spread apples in an even layer over crust.
• 3. Transfer the caramel dip to a microwave safe bowl & microwave for 30-40 seconds or until warm. Stir until smooth. Pour over apples & sprinkle remaining crumbs over all. Bake on middle rack of oven for 25-30 minutes or until top is golden brown & apples are tender. Store, covered, in refrigerator

CARAMEL CRUNCH BARS

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.