Monday, May 02, 2005

Caramel-Toffee Crunch Bars

Caramel-Toffee Crunch Bars

14 ounce bag caramel cubes (don't forget to remove the wrapper!)
2 tablespoons butter
2 tablespoons water
6 cups rice krispies
1 cup toffee bits

In a large saucepan over medium-low heat, gently melt caramel cubes, butter and water until smooth. Be sure to stir often.

Pour in rice krispies and stir until combined.

Scoop mixture into a 9x13" baking pan lightly coated with nonstick spray. Gently press down to make an even layer. Sprinkle the top with toffee bits and press to adhere. Cut into squares when cool.

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