Thursday, February 16, 2012

CARAMEL CHOCOLATE CRUNCH BARS

1/3 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup all-purpose flour
1/2 quick cooking oats
1/2 cup Grape-Nuts cereal
1/4 cup caramel ice cream topping
1/4 cup miniature chocolate chips

Preheat oven to 425 degrees.
Line an 8-inch square baking pan with foil leaving enough on ends to use later to life bars out of the pan.  Spray the foil with nonstick cooking spray; set aside.

In a medium mixing bowl combine the sugar and butter; blend well.  Add the flour, oats, and cereal mixing together well.  Press mixture in the bottom of the prepared baking pan.  Drizzle the caramel topping over mixture to within 1/2-inch of the edges.

Bake at 425 degrees for 10 minutes or until the edges are a light golden brown.  Immediately remove from oven and sprinkle the chocolate chips over the hot bars.  Let stand for a minute or two for the chocolate to melt.  Spread the melted chocolate evenly over the bars.  Allow to cool in the pan for 5 minutes.

Remove the bars from the pan by lifting out the foil.  Cool down in the freezer for 15 minutes before cutting into 16 bars.

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