week’s recipe on page 112-113 from Baking: From My Home to Yours*: Caramel Crunch Bars has been chosen by Whitney of What’s left on the table. I served these small, rich but scrumptious treats at work. They were nearly gone, when I went home at noon.
 
 
 
I couldn’t find Heath Toffee Bits here in Northern Germany, so I used cow candies. It’s obvious why they are called cow candies, the official name is Sahne Muh Muhs, in English Cream Moo Moos. I cut them into little pieces. Thanks to Nancy, who helped me to find out that 3/4 cup of toffee bits weighs about 180 grams. I also thank all the other members of the Tuesdays with Dorie group for their help and advice.

For the recipe visit Whitney of What’s left on the table. As usual the ingredients in metric units for “Friends of the Scales” like me.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Caramel Crunch Bars
Categories:	Baking
Yield:	54 Pieces à 5 x 2,54 cm

Ingredients

H			BASE
190	grams		All-purpose flour, wheat flour Type 550
1	tablesp.		Instant espresso powder, finely ground
1/2	teasp.		Salt
1/4	teasp.		Cinnamon
230	grams		Butter
110	grams		Light brown sugar
50	grams		Sugar
1	teasp.		Vanilla extrackt
85	grams		Bittersweet or milk chocolate, finely chopped
H			TOPPING
170	grams		Bittersweet or milk chocolate, finely chopped
180	grams		Heath Toffee Bits

Source

*	Dorie Greenspan Baking: From My Home to Yours * ISBN 978-0-618-44336-9

	Edited *RK* 02/18/2009 by
	Ulrike Westphal

Directions

:Baking pan: 22,6 x 33,02 cm
:baking temperatur: 190,5 °C
:baking time 1: 20 – 22 min
:baking time 2: 2 – 3 min

=====

Enjoy more Caramel Crunch Bars visiting the blogroll at the Tuesday’s With Dorie website.

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