Chocolate Chip Caramel Crumble Bars

I really try hard to plan what I am baking, but I have to admit that I am often swayed at the last minute by something that I see online. I saw this recipe last Friday, and I knew that it would be the recipe for this week. I love a good bar cookie. This is a cream cheese bar cookie, which I haven’t made in a while, and it contains chocolate chips and caramel bits. Caramel bits are one of my favorite ingredients and I always try to keep them in the cupboard, as they can be a little hard to find at the store.

Unless I get home right on time from work, it can be a tight timeline for me to get bar cookies baked, cooled, cut, and photographed. These bar cookies chill even a little longer because they contain cream cheese and it sets up better when chilled. I decided to make these the night before, so that they would have plenty of time to chill. Good thing I did, because I didn’t get to leave work on time!

Although these are a layered bar cookie, they come together with two main steps: the crust and then everything else. The oat base with the cream cheese filling is the perfect canvas for any flavor that you wanted. I can envision these bars with any combination of chips or nuts or even some dried fruit. Cut these when they are cold, but with the caramel bits, make sure they come to room temperature before serving. Ice cold caramel is hard on your teeth! These are very tasty and contain some great flavors, you don’t want to miss out.

Chocolate Chip Caramel Crumble Bars

2 cups flour

1 ¼ cups oats

¾ cups packed brown sugar

1 cup butter, room temperature

12 ounces cream cheese, room temperature

½ cup sugar

2 eggs

1 teaspoon lemon juice

2 teaspoons vanilla

1 cup chocolate chips

1 cup Caramel Bits

Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with cooking spray.

In a large mixer bowl, combine the flour, oats, and brown sugar. Add the butter to the bowl and mix on medium until the mixture is crumbly. Reserve 1-1/2 cups of crumbs for the topping and set aside. Press the remaining mixture evenly in the bottom of the prepared pan.

Bake for 15 minutes. Make the topping while the crust is baking.

In the same mixer bowl, beat the cream cheese and sugar until light. Add the eggs, lemon juice, and vanilla and stir until the mixture is smooth.

Once you remove the baked crust from the oven, pour the cream cheese mixture over the hot crust. Sprinkle evenly with the chocolate chips and then the caramel bits. Crumble the reserved crumb mixture over the top of the bars.   

Bake for 30-35, until the bars are light brown around the edges. Allow to cool for one hour on a wire rack and then refrigerate several hours before cutting into bars. Store in the refrigerator.

Recipe from A Family Feast

Chocolate Chip Caramel Crumble Bars

Posted by admin No comments

I really try hard to plan what I am baking, but I have to admit that I am often swayed at the last minute by something that I see online. I saw this recipe last Friday, and I knew that it would be the recipe for this week. I love a good bar cookie. This is a cream cheese bar cookie, which I haven’t made in a while, and it contains chocolate chips and caramel bits. Caramel bits are one of my favorite ingredients and I always try to keep them in the cupboard, as they can be a little hard to find at the store.

Unless I get home right on time from work, it can be a tight timeline for me to get bar cookies baked, cooled, cut, and photographed. These bar cookies chill even a little longer because they contain cream cheese and it sets up better when chilled. I decided to make these the night before, so that they would have plenty of time to chill. Good thing I did, because I didn’t get to leave work on time!

Although these are a layered bar cookie, they come together with two main steps: the crust and then everything else. The oat base with the cream cheese filling is the perfect canvas for any flavor that you wanted. I can envision these bars with any combination of chips or nuts or even some dried fruit. Cut these when they are cold, but with the caramel bits, make sure they come to room temperature before serving. Ice cold caramel is hard on your teeth! These are very tasty and contain some great flavors, you don’t want to miss out.

Chocolate Chip Caramel Crumble Bars

2 cups flour

1 ¼ cups oats

¾ cups packed brown sugar

1 cup butter, room temperature

12 ounces cream cheese, room temperature

½ cup sugar

2 eggs

1 teaspoon lemon juice

2 teaspoons vanilla

1 cup chocolate chips

1 cup Caramel Bits

Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with cooking spray.

In a large mixer bowl, combine the flour, oats, and brown sugar. Add the butter to the bowl and mix on medium until the mixture is crumbly. Reserve 1-1/2 cups of crumbs for the topping and set aside. Press the remaining mixture evenly in the bottom of the prepared pan.

Bake for 15 minutes. Make the topping while the crust is baking.

In the same mixer bowl, beat the cream cheese and sugar until light. Add the eggs, lemon juice, and vanilla and stir until the mixture is smooth.

Once you remove the baked crust from the oven, pour the cream cheese mixture over the hot crust. Sprinkle evenly with the chocolate chips and then the caramel bits. Crumble the reserved crumb mixture over the top of the bars.   

Bake for 30-35, until the bars are light brown around the edges. Allow to cool for one hour on a wire rack and then refrigerate several hours before cutting into bars. Store in the refrigerator.

Recipe from A Family Feast

Snickerdoodle Apple Pie Cookie Bars

There are few things I love in the world more than snickerdoodle cookies and apple pie. I’ve made so many recipes for different types of snickerdoodles and many different apple desserts. My birthday is coming up and I wanted to make something just for me, so I decided to make these this week. The original recipe called for just three ingredients: pre-made sugar cookie dough, apple pie filling, and cinnamon sugar. I suppose I could have recreated the apple pie filling, but I didn’t. I knew it would be easy to make my own cookie dough, so I decided to do that.

Instead of using sugar cookie dough, I made a batch of snickerdoodle dough. These are supposed to be snickerdoodle bars, right? Why would I use sugar cookie dough? I get a little tired that snickerdoodle=anything with cinnamon sugar. I made a regular batch of dough and it was about 32 ounces, which worked just right for a 9” x 13” pan. The original recipe used less dough and a small pan but the same amount of pie filling. I like more cookie and not as much apple pie filling. I think too much pie filling would make it hard for the bars to bake all the way through.

These were easy to make, although the dough is pretty sticky and you have to be careful when you are pressing it in the pan. For the top crust, I wasn’t sure how to assemble it. I knew the apples wouldn’t be totally covered, but I didn’t want to leave too much uncovered. I pieced together the dough and ended up covering about 85% of the apples. It baked up nicely, and I hoped that the bottom of the bars would be done when the top looked done. They are pretty soft, but they baked up really well. I think these were 100 times better with the snickerdoodle cookie dough. I thought I would love these and I did; I hope you like them too.

Snickerdoodle Apple Pie Cookie Bars

½ cup butter, room temperature

½ cup shortening

1-1/2 cups sugar

2 eggs

2-3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

20 ounce can apple pie filling

1/3 cup cinnamon sugar

Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.

In a large mixer bowl, combine the butter, shortening, sugar, and eggs; beat until creamy. In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. With the mixer running on low, add the flour mixture and stir until combined. Do not over beat.

Press 2/3 of the dough into the prepared pan. Sprinkle with 4 tablespoons cinnamon sugar and then spread the apple pie filling over the dough. With the remaining dough, take small pieces and flatten them and place on top of the apple pie filling. Continue with additional pieces of dough, piecing together a random top. You will not cover all of the apple pie filling.

Bake for 35-40 minutes until the dough is baked and the bars begin to brown around the edges. Cool completely. Use the foil to lift the bars from the pan; place on a cutting board. Remove the foil and cut into bars.

Adapted from Freakin’ Fantastic Food Fun

Snickerdoodle recipe from The Betty Crocker Cookbook

Snickerdoodle Apple Pie Cookie Bars

Posted by admin No comments

There are few things I love in the world more than snickerdoodle cookies and apple pie. I’ve made so many recipes for different types of snickerdoodles and many different apple desserts. My birthday is coming up and I wanted to make something just for me, so I decided to make these this week. The original recipe called for just three ingredients: pre-made sugar cookie dough, apple pie filling, and cinnamon sugar. I suppose I could have recreated the apple pie filling, but I didn’t. I knew it would be easy to make my own cookie dough, so I decided to do that.

Instead of using sugar cookie dough, I made a batch of snickerdoodle dough. These are supposed to be snickerdoodle bars, right? Why would I use sugar cookie dough? I get a little tired that snickerdoodle=anything with cinnamon sugar. I made a regular batch of dough and it was about 32 ounces, which worked just right for a 9” x 13” pan. The original recipe used less dough and a small pan but the same amount of pie filling. I like more cookie and not as much apple pie filling. I think too much pie filling would make it hard for the bars to bake all the way through.

These were easy to make, although the dough is pretty sticky and you have to be careful when you are pressing it in the pan. For the top crust, I wasn’t sure how to assemble it. I knew the apples wouldn’t be totally covered, but I didn’t want to leave too much uncovered. I pieced together the dough and ended up covering about 85% of the apples. It baked up nicely, and I hoped that the bottom of the bars would be done when the top looked done. They are pretty soft, but they baked up really well. I think these were 100 times better with the snickerdoodle cookie dough. I thought I would love these and I did; I hope you like them too.

Snickerdoodle Apple Pie Cookie Bars

½ cup butter, room temperature

½ cup shortening

1-1/2 cups sugar

2 eggs

2-3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

20 ounce can apple pie filling

1/3 cup cinnamon sugar

Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.

In a large mixer bowl, combine the butter, shortening, sugar, and eggs; beat until creamy. In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. With the mixer running on low, add the flour mixture and stir until combined. Do not over beat.

Press 2/3 of the dough into the prepared pan. Sprinkle with 4 tablespoons cinnamon sugar and then spread the apple pie filling over the dough. With the remaining dough, take small pieces and flatten them and place on top of the apple pie filling. Continue with additional pieces of dough, piecing together a random top. You will not cover all of the apple pie filling.

Bake for 35-40 minutes until the dough is baked and the bars begin to brown around the edges. Cool completely. Use the foil to lift the bars from the pan; place on a cutting board. Remove the foil and cut into bars.

Adapted from Freakin’ Fantastic Food Fun

Snickerdoodle recipe from The Betty Crocker Cookbook

Oatmeal Date Bars

Occasionally, I get stuck in thinking of what to bake and I either ask my husband or my friends at work what I should bake. I asked my husband what cookies I should bake and he said something with dates. I had some chopped dates on hand (that I had planned to use for another recipe) so I figured I could probably find something. I would like to make something like a filled sugar cookie, with a cooked date filling, but that takes more time that I usually have. I searched around and found this recipe. They seemed like perfect comfort food.

These bars started out as cookies, but I second guessed myself. Because the dates have so much sugar, the dough is quite sticky. I baked the first batch as drop cookies and they just didn’t bake up right. They didn’t seem cooked through, but on the other hand they were too crisp around the edges. I fiddled around with the oven temperature and that seemed to make it worse. By then, I used the dough to make 2 dozen not so great cookies. I decided to make bar cookies instead. That worked out!

I actually made my cookies in a 9 inch square pan, but I’d already used some of the dough. To make bar cookies with the entire batch, I would use a 9 x 13 inch pan, which is what the instructions call for. Your bars might be a different thickness, but it would be very close to what you see here. Cooking time is a bit hard to judge; the dates lend stickiness to the dough so they seem soft and under baked. Just watch them while they are baking and when tested with a toothpick it will come out clean. I didn’t have the best of luck baking these, but the flavors are fantastic, and my husband and I have enjoyed eating the “messed up” cookies.

Oatmeal Date Bars

1-1/4 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup butter

3/4 cup sugar

3/4 cup packed brown sugar

1 teaspoon molasses

1 teaspoon vanilla

2 eggs

3 cups old fashioned oats

1-1/2 cups chopped dates

Preheat oven to 375 degrees. Spray a 9 x 13 inch square pan with cooking spray.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. In a large mixer bowl, cream together the butter, sugar, and brown sugar. Stir in the molasses and vanilla. Add the eggs, one at a time, beating well after each addition.

With the mixer running on low, gradually add the flour mixture. Mix until just combined. Again with the mixer running on low, stir in the oats one cup at a time. Stir in the dates by hand. Press the mixture into the prepared pan.

Bake for about 25-35 minutes, until browned around the edges and set in the center. A toothpick inserted in the center should come out clean. Allow to cool before cutting into squares.

Recipe from Kleinworth and Co.

Oatmeal Date Bars

Posted by admin No comments

Occasionally, I get stuck in thinking of what to bake and I either ask my husband or my friends at work what I should bake. I asked my husband what cookies I should bake and he said something with dates. I had some chopped dates on hand (that I had planned to use for another recipe) so I figured I could probably find something. I would like to make something like a filled sugar cookie, with a cooked date filling, but that takes more time that I usually have. I searched around and found this recipe. They seemed like perfect comfort food.

These bars started out as cookies, but I second guessed myself. Because the dates have so much sugar, the dough is quite sticky. I baked the first batch as drop cookies and they just didn’t bake up right. They didn’t seem cooked through, but on the other hand they were too crisp around the edges. I fiddled around with the oven temperature and that seemed to make it worse. By then, I used the dough to make 2 dozen not so great cookies. I decided to make bar cookies instead. That worked out!

I actually made my cookies in a 9 inch square pan, but I’d already used some of the dough. To make bar cookies with the entire batch, I would use a 9 x 13 inch pan, which is what the instructions call for. Your bars might be a different thickness, but it would be very close to what you see here. Cooking time is a bit hard to judge; the dates lend stickiness to the dough so they seem soft and under baked. Just watch them while they are baking and when tested with a toothpick it will come out clean. I didn’t have the best of luck baking these, but the flavors are fantastic, and my husband and I have enjoyed eating the “messed up” cookies.

Oatmeal Date Bars

1-1/4 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup butter

3/4 cup sugar

3/4 cup packed brown sugar

1 teaspoon molasses

1 teaspoon vanilla

2 eggs

3 cups old fashioned oats

1-1/2 cups chopped dates

Preheat oven to 375 degrees. Spray a 9 x 13 inch square pan with cooking spray.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. In a large mixer bowl, cream together the butter, sugar, and brown sugar. Stir in the molasses and vanilla. Add the eggs, one at a time, beating well after each addition.

With the mixer running on low, gradually add the flour mixture. Mix until just combined. Again with the mixer running on low, stir in the oats one cup at a time. Stir in the dates by hand. Press the mixture into the prepared pan.

Bake for about 25-35 minutes, until browned around the edges and set in the center. A toothpick inserted in the center should come out clean. Allow to cool before cutting into squares.

Recipe from Kleinworth and Co.

Cookie Dough Brownies

I planned to make these brownies last week but that just didn’t happen. I don’t know about you, but I go through these phases when I plan what I am going to bake and then I end up making a completely different variety of things. Oh well. Baking for me is enjoyment and I should bake what I want to, right? So I knew I had everything on hand to make this and this week the stars aligned and I made them!

I’ve been back at work full time for about 4 weeks (after a 6 month sabbatical and a light summer schedule) and this week I finally feel like I’ve hit my stride. I’m finally readjusting to my early wake up time and I’m not so tired. Things are getting done at work. When I get home, I am fairly organized and I even got the house decorated for fall. It feels really good!

These brownies aren’t too hard to put together, but it’s a little hard to tell when they are done. As they contain a lot of sugar, the brownies form a top sugary crust so they look done but underneath the brownies can be quite undone. Mine tested fine so I figured I was good. (I like gooey brownies anyway.) The topping looks exactly like cookie dough, but it doesn’t contain uncooked eggs or any unsafe ingredients. I would like the brownie part to have a richer chocolate flavor, but I think the cookie dough frosting is really spot on. I enjoyed these a lot.

Cookie Dough Brownies

1 cup butter, melted

1 cup sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla

1/3 cup cocoa powder

1 teaspoon baking powder

½ teaspoon salt

2 cups flour

½ cup butter, room temperature

¾ cup packed brown sugar

1 teaspoon vanilla

1-1/4 cup flour

½ teaspoon Salt

5 tablespoons milk

1 cup mini chocolate chips

Preheat your oven to 350 degrees.  Line a 9” x 13” pan with foil and spray the foil with nonstick spray.

In a large mixer bowl, combine the butter, sugar, and brown sugar. Mix on medium until completely combined. Add the eggs and vanilla and mix again on medium until incorporated. In a small bowl combine the cocoa powder, baking powder, salt, and flour. With the mixer running on low, add the flour mixture and stir just until combined.  Spread the batter evenly in the prepared pan.

Bake for 30-35 minutes or until a toothpick inserted in the brownies comes out clean (or almost clean if you like fudgy brownies). Cool completely before frosting. 

Make the cookie dough frosting: in a large mixer bowl combine the butter and brown sugar. Mix on medium speed until light; add the vanilla. Add the flour and salt stir on low until combined.  Add the milk and then beat on medium-high until fluffy. Reduce the speed to low and stir in the mini chocolate chips.

Remove the brownies from the pan and peel away the foil. Place on a cutting board and top with the frosting. Cut into squares.

Recipe from The Hub of our Home

Cookie Dough Brownies

Posted by admin No comments

I planned to make these brownies last week but that just didn’t happen. I don’t know about you, but I go through these phases when I plan what I am going to bake and then I end up making a completely different variety of things. Oh well. Baking for me is enjoyment and I should bake what I want to, right? So I knew I had everything on hand to make this and this week the stars aligned and I made them!

I’ve been back at work full time for about 4 weeks (after a 6 month sabbatical and a light summer schedule) and this week I finally feel like I’ve hit my stride. I’m finally readjusting to my early wake up time and I’m not so tired. Things are getting done at work. When I get home, I am fairly organized and I even got the house decorated for fall. It feels really good!

These brownies aren’t too hard to put together, but it’s a little hard to tell when they are done. As they contain a lot of sugar, the brownies form a top sugary crust so they look done but underneath the brownies can be quite undone. Mine tested fine so I figured I was good. (I like gooey brownies anyway.) The topping looks exactly like cookie dough, but it doesn’t contain uncooked eggs or any unsafe ingredients. I would like the brownie part to have a richer chocolate flavor, but I think the cookie dough frosting is really spot on. I enjoyed these a lot.

Cookie Dough Brownies

1 cup butter, melted

1 cup sugar

1 cup packed brown sugar

4 eggs

1 teaspoon vanilla

1/3 cup cocoa powder

1 teaspoon baking powder

½ teaspoon salt

2 cups flour

½ cup butter, room temperature

¾ cup packed brown sugar

1 teaspoon vanilla

1-1/4 cup flour

½ teaspoon Salt

5 tablespoons milk

1 cup mini chocolate chips

Preheat your oven to 350 degrees.  Line a 9” x 13” pan with foil and spray the foil with nonstick spray.

In a large mixer bowl, combine the butter, sugar, and brown sugar. Mix on medium until completely combined. Add the eggs and vanilla and mix again on medium until incorporated. In a small bowl combine the cocoa powder, baking powder, salt, and flour. With the mixer running on low, add the flour mixture and stir just until combined.  Spread the batter evenly in the prepared pan.

Bake for 30-35 minutes or until a toothpick inserted in the brownies comes out clean (or almost clean if you like fudgy brownies). Cool completely before frosting. 

Make the cookie dough frosting: in a large mixer bowl combine the butter and brown sugar. Mix on medium speed until light; add the vanilla. Add the flour and salt stir on low until combined.  Add the milk and then beat on medium-high until fluffy. Reduce the speed to low and stir in the mini chocolate chips.

Remove the brownies from the pan and peel away the foil. Place on a cutting board and top with the frosting. Cut into squares.

Recipe from The Hub of our Home

Peanut Butter Caramel Shortbread Bars

I read a lot of British cooking magazines, and I often see these sorts of bars in the magazines, always called millionaire bars. I’m pretty sure that I have made some sort of caramel shortbread bar before, so I’ve always been a bit hesitant to make them. I found these online, but with added peanut butter and topped with Reese’s Pieces. They sounded great! Plus, it’s back to (regular) work for me and I have many coworkers who are fans of caramel.

Some people shy away from making bars with multiple layers, but each layer in these bars have no more than 4 ingredients. Since you make the top two layers in the microwave, there aren’t even that many bowls to wash! The only drawbacks to these bars are that the recipe doesn’t make very many, and the Reese’s Pieces fall off when you try to eat the bars. I really liked these bars, just take the time to let them chill and then come back to room temperature before cutting. I tried to rush this and I almost broke my knife!

Peanut Butter Caramel Shortbread Bars

1/2 cup butter, room temperature

1/2 cup sugar

1 teaspoon vanilla

1 cup flour

25 caramels, unwrapped

2 tablespoons peanut butter

1 tablespoons heavy cream

1 1/4 cups chocolate chips

2 tablespoons peanut butter

Reese’s Pieces for decoration

Preheat oven to 350 degrees. Line an 8-inch square pan with foil and spray with cooking spray.

Make the shortbread: in a large mixer bowl, beat the butter and sugar until light. Mix in vanilla and then, with the mixer on low, stir in flour. Press into the prepared pan. Bake for 16-18 minutes until barely golden on top. Cool about 20 minutes before adding the caramel layer.

Make the caramel: in a medium bowl, combine the layer caramels, peanut butter, and heavy cream. Microwave in 30 second increments, stirring after heating, until the mixture is smooth. Alternatively, heat the mixture on the stove over low heat until melted and smooth. Pour on top of shortbread and spread evenly. Chill for 10 minutes.

Make the chocolate topping: in a small bowl combine the chocolate chips and peanut butter. Microwave for 1 minute and stir. Microwave in 30 second increments, stirring after each increment, until the mixture is smooth. Pour the chocolate on top of the caramel and spread evenly. Chill for several hours before cutting into bars.

Allow the bars to sit at room temperature for 30 minutes before cutting into bars. Lift the foil from the pan and then peel it away from the bars. Cut into squares. Top with Reese’s Pieces. Serve at room temperature, or the caramel will be too hard to eat.

Recipe from Crazy for Crust

Peanut Butter Caramel Shortbread Bars

Posted by admin No comments

I read a lot of British cooking magazines, and I often see these sorts of bars in the magazines, always called millionaire bars. I’m pretty sure that I have made some sort of caramel shortbread bar before, so I’ve always been a bit hesitant to make them. I found these online, but with added peanut butter and topped with Reese’s Pieces. They sounded great! Plus, it’s back to (regular) work for me and I have many coworkers who are fans of caramel.

Some people shy away from making bars with multiple layers, but each layer in these bars have no more than 4 ingredients. Since you make the top two layers in the microwave, there aren’t even that many bowls to wash! The only drawbacks to these bars are that the recipe doesn’t make very many, and the Reese’s Pieces fall off when you try to eat the bars. I really liked these bars, just take the time to let them chill and then come back to room temperature before cutting. I tried to rush this and I almost broke my knife!

Peanut Butter Caramel Shortbread Bars

1/2 cup butter, room temperature

1/2 cup sugar

1 teaspoon vanilla

1 cup flour

25 caramels, unwrapped

2 tablespoons peanut butter

1 tablespoons heavy cream

1 1/4 cups chocolate chips

2 tablespoons peanut butter

Reese’s Pieces for decoration

Preheat oven to 350 degrees. Line an 8-inch square pan with foil and spray with cooking spray.

Make the shortbread: in a large mixer bowl, beat the butter and sugar until light. Mix in vanilla and then, with the mixer on low, stir in flour. Press into the prepared pan. Bake for 16-18 minutes until barely golden on top. Cool about 20 minutes before adding the caramel layer.

Make the caramel: in a medium bowl, combine the layer caramels, peanut butter, and heavy cream. Microwave in 30 second increments, stirring after heating, until the mixture is smooth. Alternatively, heat the mixture on the stove over low heat until melted and smooth. Pour on top of shortbread and spread evenly. Chill for 10 minutes.

Make the chocolate topping: in a small bowl combine the chocolate chips and peanut butter. Microwave for 1 minute and stir. Microwave in 30 second increments, stirring after each increment, until the mixture is smooth. Pour the chocolate on top of the caramel and spread evenly. Chill for several hours before cutting into bars.

Allow the bars to sit at room temperature for 30 minutes before cutting into bars. Lift the foil from the pan and then peel it away from the bars. Cut into squares. Top with Reese’s Pieces. Serve at room temperature, or the caramel will be too hard to eat.

Recipe from Crazy for Crust