crunch-2

You might ask, “Rebecca, how DO you hang on to a bounty such as Jeff?” And I would answer in three little words. Sometimes those three little words are “Heath Toffee Bits.” Sometimes, they’re “Caramel Crunch Bars.”

The bars have three layers: a shortbread base topped with melted chocolate chips and a lethal smattering of toffee bits. Can’t miss, right? Well, like a newborn baby, these bars are far more appealing a few days out of the oven. They need the extra time for the flavors to meld and the shortbread to solidify so that you don’t have a crumbly mess.

Although, the crumbly mess IS good on ice cream.

Caramel Crunch Bars

Adapted from Dorie Greenspan’s “Baking: From My Home to Yours”

Makes about 54 bars

Base:

  • 1 ½ cup all-purpose flour
  • 1 teaspoon instant espresso powder or finely ground instant coffee
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 ounces bittersweet or premium milk chocolate, finely chopped

Topping:

  • 6 ounces bittersweet or premium milk chocolate, finely chopped
  • 3/4 cup Heath toffee bits
  1. Preheat the oven to 375 degrees F. Lightly butter a 9×13 inch baking pan, line the pan with foil and butter the foil. Put the pan on a baking sheet.
  2. To Make the Base: Whisk together the flour, coffee, salt and cinnamon.
  3. Working with a stand mixer fitted with a paddle attachment, beat the butter at medium speed until smooth, about 3 minutes. Add the sugars and beat until the mixture is light and creamy, about 3 minutes. Add the vanilla, and turn off the mixer.
  4. Add all the dry ingredients, cover the stand mixer with a kitchen towel , and pulse the mixer on and off at low speed about 5 times. Turn the mixer to low and mix, uncovered, just until the dry ingredients are almost incorporated.
  5. Add the chopped chocolate, and mix only until the dry ingredients disappear. If the chocolate isn’t evenly mixed, finish the job by hand with a spatula.
  6. Scrape the dough into the buttered pan, and press it into an even layer.
  7. Bake for 20 to 22 minutes, or until the base is bubbly. Transfer the pan to a rack, and turn off the oven.
  8. To Make the Topping: Scatter the chocolate evenly over the top of the hot base, and pop the pan back into the oven for 2 to 3 minutes, until the chocolate is soft. Remove from oven and immediately spread chocolate over bars, using offset spatula or the back of a spoon. Sprinkle the toffee bits over the chocolate and press them down lightly with your fingertips. Place the baking pan on a rack to cool to room temperature.
  9. Carefully lift out of the pan, using foil edges as handles, and transfer to a cutting board. Trim the edges if they seem a bit thick. Cut about 54 bars, each about 2 inches by 1 inch, taking care not to cut through the foil.