Wednesday, May 24, 2017

Chewy Salted Caramel Crispy Bars

Print Friendly and PDF

 

I am currently one-finger typing this as my  baby tries to escape and wreak havoc on the house. He is crawling less like a drunken possum and making more distance every day.

Therefore, you can rest assured that these bars are EASY to make. Otherwise, I could not have made them.






If you're down for a crispy and chewy, sweet and salty, dark chocolate covered treat, these are for you. Enjoy.


Don't miss a recipe! Follow Yammie's Noshery on Facebook, Twitter, Instagram, and Pinterest or join the email list by entering your email address in the top right hand corner!







    • Chewy Salted Caramel Crispy Bars 

    • 1/2 cup granulated sugar
    • 1/4 cup light corn syrup
    • 3 tablespoons salted butter
    • 3 tablespoons heavy cream
    • 1/4 teaspoon vanilla
    • 1 1/2 cups Rice Krispies (you can get gluten free ones if you need to)
    • 3/4 cup chocolate chips (I used these dark chocolate chips)
    • Coarse salt (I used this salt)

    • Lightly grease an (at least) 8x8 inch sheet of parchment. Set aside.
    • Combine the sugar and corn syrup in a heavy bottomed saucepan. Cook over medium heat, stirring occasionally. It will boil and turn a honey color and then it will turn a caramel color. As soon as the dark caramel color appears, remove the pan from the heat. 
    • Add the butter and cream (be careful, it will bubble up!). Stir until the caramel is smooth. Add the vanilla and mix it in well. Reserve a tablespoon of the caramel for the top (optional).
    • Fold in the Rice Krispies and then pour the mixture onto the parchment paper. Press it out to a 7 inch square. 
    • Melt the chocolate chips and spread evenly over the bars. Sprinkle with coarse salt before the chocolate hardens. 
    • After the chocolate hardens, you can drizzle on the remaining caramel (I also melted an additional 1/4 cup of chocolate chips to drizzle on after it hardened).
    • Cut into bars and store in an airtight container. 








Print Friendly and PDF