Krispy Chocolate Caramel Bars

Submitted by Crunchy Numbers

"These are rich and decadent, and the little crunch from the rice krispies in the chocolate is a unique texture. I especially like that these are made from scratch and not based on a cake mix, but I admit that they take a little time (mostly unwrapping the caramels!). The recipe is from Pillsbury Classic Cookbook #80 "Mmmmm More Cookies" published in 1987. The recipe states that this makes 36 bars, but I think it's more like 16."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 16 bars
• Serves: 16

ingredients

• 1 1⁄4 cups flour
• 1⁄2 cup powdered sugar
• 1⁄2 cup butter
• 14 ounces vanilla caramels
• 1⁄3 cup half-and-half or 1/3 cup evaporated milk
• 1⁄4 cup butter
• 1 cup semi-sweet chocolate chips
• 3 tablespoons shortening
• 3⁄4 cup crisp rice cereal

directions

1. Heat oven to 350 degrees. Unwrap the caramels.
2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and powdered sugar. Using pastry blender or fork, cut in 1/2 cup butter until crumbly. Lightly press mixture in ungreased 13X9 inch pan. Bake at 350 degrees for 10-12 minutes or until light brown.
3. Meanwhile. in heavy saucepan melt caramels, half and half and 1/4 cup butter over low heat, stirring constantly. Spread over baked crust.
4. In medium saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Stir in cereal. Carefully spread over filling. Cool completely; cut into 36 bars.