Caramel Toffee Bars


Yup – I have a new recipe for you! It had been TWO WEEKS since I had last made any dessert (Christmas Day, folks, CHRISTMAS DAY!), so I got out “Mary’s Family Favorite’s” and browsed until I found a recipe that looks appetizing. And I found these yummy-sounding bars. I did a few variations (see below the recipe) and ended up with the yummy goodness you see pictured above. Without further ado, here’s the recipe!

1 c. plus 1 tsp butter                                2 1/2 c. flour

1 cup white sugar

Mix and put on very large cookie sheet. Bake at 350 degrees for 20 minutes. Do not over-bake.


1 c. butter                                                  4 T. Karo

1 c. packed brown sugar                        1 can Eagle Brand milk

Boil for 5 minutes, stirring constantly. Burns easily. Pour on top of baked crumbs. Melt 1 1/2 cups chocolate chips or chocolate wafers. Spread on top of caramel.

* This recipe is written exactly as it appears in “Mary’s Family Favorites”. It was submitted by Owen and Ada C. Detweiler and Melvin and Susan M. Yoder. While I thought this was a new recipe, after tasting them I realized that I’ve had them before. They tasted very “homey”. So my mom or a relative must have made this at least once when I was growing up. I also realized, as I typed out the above – I did 1 cup butter plus 1 tablespoon of butter for the crumbs, instead of 1 teaspoon. Oops…didn’t seem to make too much of a difference. How do you measure 1 teaspoon of butter???? For reals, people. It’s a stick of butter! They’re pre-measured in tablespoons…I suppose I could easily figure out how many teaspoons in a tablespoon (3.00002029 teaspoons to 1 tablespoon – yeah…ok) for the next time and for you all. BUT just so you know, a little more than a teaspoon, or a whole tablespoon doesn’t kill the recipe.

Below are a few notes that I have on this recipe:

  • I didn’t use the cookie sheet, like the recipe calls for. I used a 13 x 9 pan and a 9 x 9 pan. It didn’t look like I would have enough of the crumb mixture to cover the cookie sheet, but turns out, I probably would have had enough (hence why I then had to use the 9 x 9 pan).
  • I used an entire package of chocolate chips, which came to about 2 cups and that worked perfectly in covering both pans.
  • The recipe does not state this, and it should. For people like me who aren’t always, um (clears throat), patient. Especially when it comes to food (clears throat and looks away sheepishly). DO NOT PUT THE MELTED CHOCOLATE ON THE CARAMEL UNTIL THE CARAMEL HAS COMPLETELY SET!!!!!! If you try to put the chocolate on too soon, this happens:


  • Yup – the chocolate and caramel think they’re supposed to become one happy blended family. They’re not. They are supposed to stay SEPARATE. Hence, the patiently waiting part. So, go play with the kids or something while you wait for the caramel to set. THEN melt the chocolate (remaining chocolate, AGAIN, if you’re me) and spread on the caramel. Then it will look like this:


As my son says “Much better”. 🙂 They are yummy. A little sweet, so don’t think you can eat them all in one setting (a good thing for me – since I am prone to eat too much dessert at once). But they are relatively easy to make and delicious. Enjoy!


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