Tuesdays with Dorie: Caramel Crunch Bars

I have waited all month to make these guys! Whitney from What's left on the table picked these for this weeks TWD. They're basically a candy coated shortbread. Toffee bits, chocolate and cookie, YUMMY!

For mine, I used dark chocolate in the crust, crushed up some instant coffee (rolling pin and baggie) to make a powder, then semi sweet and milk chocolate for the topping and then drizzled them with more melted chocolate after the sprinkling of chopped Heath bars. Even with the 1/4 tsp of cinnamon in the crust, I sure could taste that over all the chocolate, not over powering, but it was there. I lined my pan with parchment and baked for the time suggested, but I think it could've gone longer. The dough didn't seem quite brown and crisp.
These are pretty rich too, so I cut them into small pieces. As Dorie suggested freezing them (and making ice cream sandwiches), I tried a few frozen and found them hard as a rock to bite. I'll keep them at room temp thanks and yes they're even better the next few days, all nice and soft! =)
I posted a photo preview-sneak-peek on my Facebook, and Dorie being the sweetie she is, commented me back on my photo! Thanks Dorie!

I used mini Heath and dark Hershey bars, thanks to the sales


bubbly crust

*Dorie is such a sweetheart to comment back! =)

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enjoy,