I'm not really sure why Dorie named these Caramel Crunch Bars, they didn't seem very caramel-esque to me? Caramel or not these were a tasty little treat.The base of the bar is a shortbread with bits of chopped bittersweet chocolate and then a 'frosting' of melted bittersweet chocolate with a sprinkling of toffee chips on top. 
The shortbread is just flour, butter, cinnamon, salt and the chocolate. The recipe also calls for espresso or instant coffee powder but I skipped that. Dorie instructs you to spread the shortbread into a 9x13 pan but I wanted thicker bars so I just used an 8x8 pan. 
After it baked, I took them out, sprinkled the top with the remaining chopped chocolate and popped it back into the oven just until the chocolate melted. After taking them out of the oven a second time I spread the melted chocolate across the cookie base and then topped them off with the toffee bits.
After it baked, I took them out, sprinkled the top with the remaining chopped chocolate and popped it back into the oven just until the chocolate melted. After taking them out of the oven a second time I spread the melted chocolate across the cookie base and then topped them off with the toffee bits.
These were super easy to make and really good, very rich, I can only eat one at a time. Thanks to Whitney of What's left on the table for this week's selection! 
9 comments:
Looks yummy! Nice job!
These look perfect, nice job! Mine were a bit crisp, but still tasty :)
Nice job - they look delicious! :)
Yummy.
Your bars look wonderful. I think they are called caramel because of the brown sugar and toffee? Maybe?
Super easy and yours look super good. Yummy!
Your cookies look great.
Yes, caramel? I didn't really get that, but they didn't have a strong toffee flavor either. Yours look perfect - just like in the book. Nice job!
They look great! I'd like to try these next time without the espresso ... there is just one flavor in there that doesn't sit well with me and I think that may be the culprit!
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