Way Too Sinful Caramel Crunch Bars

Total Time
Prep 15 mins
Cook 30 mins

One of my vices. If you eat these on a regular basis don't forget to visit your dentist!

Ingredients Nutrition


  1. Preheat oven to 350°F Line a 13 x 9-inch baking pan with parchment paper for easier extraction and cleanup.
  2. Beat together the butter and sugar until light and fluffy.
  3. Add the egg yolks, 1 at a time, beating well after each addition.
  4. Beat in the vanilla.
  5. At low speed, beat in flour, 1/2 cup at a time, until a dough forms.
  6. I cannot stress enough how important it is to follow this step correctly, otherwise you will end up with flour all over your counter and a tough dough.
  7. Press the dough into the prepared pan.
  8. Bake the dough until golden, about 20 minutes.
  9. Transfer the pan to a wire rack to cool slightly.
  10. To prepare the topping, in a small, heavy saucepan, cook the sugar, butter, and corn syrup over medium heat until the sugar is dissolved and bubbles appear around edges of pan.
  11. Reduce the heat to low.
  12. Cook without stirring until the mixture turns a deep golden color, about 1 minute.
  13. Watch carefully, it can go from golden to burnt and ruined very quickly.
  14. Remove from the heat.
  15. Stir in the cream.
  16. Sprinkle the almonds evenly over the prepared cookie base.
  17. Pour the cream mixture over the almonds.
  18. Return the pan to oven.
  19. Bake cookies until the topping bubbles, about 10 minutes.
  20. Transfer the pan to a wire rack to cool completely.
  21. Cut the cookies into bars.


Most Helpful

I love it. This recipe tasted like a little peace of heaven. It was fun to make.

PrettyLittleKitty January 30, 2005

Wow, am I glad I waited until the next morning to leave my review! These bars *must* be completely cool before you eat them. (Step 20 is there for a reason, I suppose!) They were just OK when they were still warm, I thought they were a "3" at that stage, but the flavor was much better the next day - definitely a 5! These are extremely gooey, and I recommend that you remove them from the pan as soon as they are cool enough to do so; they really do stick. We liked the wonderful texture of the topping and the rich taste of the cookie crust. May I suggest though, that the cookie part needs about 1/2 teaspoon of salt; we all thought that would push it to a 5+. I will make these again, and to suite my personal preferences, I think I may try adding a few chocolate chips to the crust, and using brown sugar for a richer flavor in the topping. Definitely a 5 star recipe as posted.

justcallmejulie January 16, 2005

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