Tuesdays with Dorie: Caramel Crunch Bars

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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.
Sahne-Muhs bei PicoI 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

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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
170 grams   Bittersweet or milk chocolate, finely chopped
180 grams   Heath Toffee Bits


978-0-618-44336-9 * Dorie Greenspan
Baking: From My Home to Yours *
ISBN 978-0-618-44336-9
  Edited *RK* 02/18/2009 by
  Ulrike Westphal


Caramel Crunch Bars 002 Caramel Crunch Bars 001 Caramel Crunch Bars 003

: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.

Pages: 1 Button German 2 Button English


*=Affiliate-Link to Amazon

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