Caramel-Chocolate Crunch Bars Recipe

Caramel-Chocolate Crunch Bars Recipe
Caramel-Chocolate Crunch Bars Recipe photo by Taste of Home
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Caramel-Chocolate Crunch Bars Recipe

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“These bars are lower in calories and are just scrumptious,” says Agnes Ward. “The Grape-Nuts and oatmeal gives them a nice nutty crunch.” With caramel and chocolate on top, you'd never guess these are light.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + cooling

Ingredients

  • 3 tablespoons butter, softened
  • 5 tablespoons packed brown sugar
  • 1/2 cup quick-cooking oats
  • 1/3 cup all-purpose flour
  • 1/3 cup Grape-Nuts
  • 1/4 cup caramel ice cream topping
  • 1/4 cup miniature semisweet chocolate chips

Directions

Line a 9x5-in. loaf pan with heavy-duty foil. Coat foil with cooking spray and set aside.
In a small bowl, cream butter and brown sugar. Add the oats, flour and cereal; mix well. Pat into prepared pan.
Drizzle caramel topping to within 1/2 in. of edges. Bake at 400° for 10-12 minutes or until golden brown.
Immediately sprinkle with chocolate chips. Bake 1 minute longer. Cool on a wire rack. Cut into bars. Yield: 8 servings.
Originally published as Caramel-Chocolate Crunch Bars in Cooking for 2 Fall 2008, p24

Nutritional Facts

1 each: 177 calories, 6g fat (4g saturated fat), 11mg cholesterol, 100mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 3 tablespoons butter, softened
  • 5 tablespoons packed brown sugar
  • 1/2 cup quick-cooking oats
  • 1/3 cup all-purpose flour
  • 1/3 cup Grape-Nuts
  • 1/4 cup caramel ice cream topping
  • 1/4 cup miniature semisweet chocolate chips
  1. Line a 9x5-in. loaf pan with heavy-duty foil. Coat foil with cooking spray and set aside.
  2. In a small bowl, cream butter and brown sugar. Add the oats, flour and cereal; mix well. Pat into prepared pan.
  3. Drizzle caramel topping to within 1/2 in. of edges. Bake at 400° for 10-12 minutes or until golden brown.
  4. Immediately sprinkle with chocolate chips. Bake 1 minute longer. Cool on a wire rack. Cut into bars. Yield: 8 servings.
Originally published as Caramel-Chocolate Crunch Bars in Cooking for 2 Fall 2008, p24

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