This weekend my family came to visit so I made a special treat. They were soooo good!
Carmel Crunch Bars
Adapted from Dorie Greenspan
For the Base:
1 1/2 cups all-purpose flour
1 teaspoon espresso powder (I used Postum)
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 sticks (8 oz) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/4 cup sugar
1 teaspoon pure vanilla extract
3 oz bittersweet chocolate, finely chopped
For the Topping:
6 oz bittersweet chocolate, finely chopped
3/4 cup Heath Toffee Bits
Preheat oven to 375 degrees F. Lightly butter a 9 x 13 inch pan lined with foil.
Whisk together the flour, Postum, salt, and cinnamon.
Working with a stand mixer, beat the butter at medium speed until smooth, about 3 min. Add the sugars and beat for another 3 minutes, or until the mixture is light and creamy. Beat in the vanilla, then turn off the mixer. Add all the dry ingredients and mix on low speed just until the dry ingredients are almost incorporated. Add the chopped chocolate and mix only until the dry ingredients disappear. Scrape the dough into the butter pan and spread into a thin even layer.
Bake for 20-22 minutes or until the base is bubbly and puckery. Transfer the pan to a rack and turn off the oven.
Scatter the chopped chocolate evenly over the top of the hot base and pop them back in the oven for 2 to 3 minutes, until the chocolate is soft. Remove from the oven and immediately spread the chocolate over the bars, using an 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. Refrigerate them to set the chocolate if necessary.
Serve with ice cream!!!