TWD: Caramel Crunch Bars

These, I must say, have been a mixed bag.

Caramel Crunch Bars

Initially, I was disappointed with them. The instant coffee in the batter was too strong.  The thin cookie was too crisp. The toffee pieces got stuck in my teeth.

But this being the second day they have been in my cake dome, sliced (some broken) and ready for snacking at a moment’s notice, I feel much better about them. As in, I can’t stop eating them. But that may be because I doubled the chocolate on top.

Let me explain.

As you can see from the recipe (Thanks to Whitney, who chose the cookies we all baked this week and will post the recipe), the thin and buttery pan cookie is baked, topped with chocolate ( I used milk chocolate bars rather than the bittersweet chocolate Dorie recommended) to melt, and then sprinkled with toffee. However, I got sidetracked in the kitchen and I forgot the toffee!  When I discovered my mistake 24 hours later, I topped the cookies with another candy bar, returned them to the oven to melt the chocolate, and then sprinkled them with the toffee.

It was fine.  I sliced most of them and broke several along the way, and now am enjoyed them each and every time I walk into the kitchen….got to pass the cake dome to get to the fridge, the laundry room, the kitchen sink…. They’re not my favorite, but they’ll do.

In the meantime, my TWD posts will be few and far between for a while, as I will be moving!  Cross your fingers for good weather at the end of March.

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I'm a suburban amateur chef and professional writer who hates grocery shopping. Go figure.

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