Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, caramel, caramel bars, casserole, Chiquita, Clabber Girl, club crackers, College Inn, Cool Whip, crock pot, crunchy caramel bars, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, graham crackers, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Nestle's butterscotch morsels, Pam Cooking Spray, peanut butter, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am not a fan of caramel. It gets stuck in between my teeth and no amount of excessive brushing can immediately remedy the situation. It’s also a bit too sweet for my moderately sweet tooth. But when caramel is combined with something else that can balance its excessive sweetness, I become a fan, even if temporarily. Chocolate, despite its own sweetness, has that bitter bite to it. So when it’s mixed with caramel to make a one of a kind dessert, everything just tastes heavenly to me.
Just like this recipe that I found from Mel’s Kitchen. But, it doesn’t only combine caramel with chocolate; it also gives it a new twist by adding the slightest bit of texture— the crunchiness. And that, my friends, is what makes a really good caramel bar!
Photo courtesy of Joanna’s World. Recipe courtesy of Mel’s Kitchen Café.
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