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Caramel Crunch Bars

by on October 15, 2007 · 3 comments

As I mentioned earlier, I found the new Kraft Caramel Bits this weekend at Super Target. This morning I took the conservative approach and used them in a recipe straight off the Kraft web site – Caramel Crunch Bars.

These were easy to make and very tasty. The crust is made with plain old honey graham crackers laid end to end on the bottom of a foil lined pan. Next time, I might try making the crust with Lorna Doone cookies or some other square shortbread. But the graham crackers were good and stayed crunchy so I can see why they started with graham crackers.

Kraft caramel bits

Again, here’s the recipe, but I do have a few suggestions to add based on my experience.

Use non-stick foil because the recipe is sticky. If you use cooking spray or butter, use a lot of it.

If you want more control over how you drizzle the melted chocolate, melt it in a microwave as usual, then spoon the melted chocolate in a little zipper bag. Snip a very tiny hole in the bottom corner of the bag and squeeze the melted chocolate out of the bag. It’s really fun.

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Published on October 15, 2007

{ 3 comments… read them below or add one }

Brenda October 15, 2007 at 10:59 pm

I’m so glad you tried this! I bought some bits but haven’t tried them yet. I do have the recipe printed out to try. I may use pecans or leave the nuts off since DH doesn’t like them.

Valerie October 16, 2007 at 1:51 pm

Hi, I’m a total lurker, but I just wanted to say that I’ve got a recipe for you to try based on your own recipe to test out these caramel bits. I baked Caramel Macchiato cookies today based on your half-batch of chocolate chip cookies. The only substitutions I made were: extra egg yolk, 1T of espresso powder creamed with the sugar and coffee extract instead of vanilla. Of course, the caramels were added with the chocolate chips and no nuts. Its HIGHLY important to use parchment paper to bake them because the caramel even stuck to my silpat mats. After they come out of the oven, leave them on the parchment on the cooling rack until completely cool so the caramel hardens. They are absolutely delish!

Georgia Stanford August 28, 2008 at 9:11 am

I have an 11 oz bag of bits and would like to know how much to use for
32 carmels?

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