Chocolate Carmel Crunch Cookie Bar

 

These are one of my favorite Cookie Bars.  As decadent as they are my kids love them too!  This is not my original recipe, but I have added some of my touches to them.

 

 

Chocolate Carmel Crunch Cookie Bar

For Crust:

9 Tablespoons Butter

1/4 Cup Packed Light Brown Sugar

1 1/2 Cups Flour

1/4 Teaspoon Salt

1/2 Cup Health English Toffee Bits

For Chocolate Caramel:

10 1/2 Ounces Chocolate Chips

1 1/2 Cups Sugar

1/4 Cup Water

6 Tablespoons Unsalted Butter

1 Cup Heavy Cream

1/2 Teaspoon Salt

1 Tablespoon Sea Salt

1 Drop Red Food Coloring-optional

Preheat oven to 350 degrees.  Line a 13 by 9 pan with parchment or non stick foil wrap leaving an overhang over sides.  Grease paper with butter.

In mixer blend butter and sugar until light and fluffy, about 3 minutes.  Add flour and salt.  Place dough into pan and press down evenly.  Bake until lightly browned 20-30 minutes.  Take out of oven and evenly spread Heath English Toffee bits on top.

Place chocolate into a bowl and set aside. In small sauce pan, heat up slowly; sugar and water on medium heat, washing down sides with water with a basting brush, until amber in color, about 10 minutes.  Remove from heat add butter, cream and salt.  Bring back to boil, whisking until smooth.  Pour over chocolate and let stand for a couple of minutes. Stir to combined and let stand a couple more minutes.  Pour over crust and place in frig to cool and set, for at least 4 hours or overnight.

Left out with paper over hang.  Cut edges to trim straight, cut into desired size bars. In small bowl, combined sea salt with food coloring to make salt red.  (Optional).  Sprinkle over bars and serve.  Enjoy<3

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One Response to Chocolate Carmel Crunch Cookie Bar

  1. Amy says:

    They look delicious! Love the English Toffee bits combination with chocolate! yum…

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