Well I just love caramel and these bars also have a layer of chocolate. And they look gorgeous.
The first layer is a cookie crust--with maybe just a bit too much of the espresso powder for my taste. I can't really decide, though, and I guess I'll just have to have another sample!
The next layer is chocolate and I chose to use bittersweet. Milk chocolate would also be a good choice.
The top layer is a sprinkle of Heath toffee bits and that's what gives these bars the caramel crunch name.
Lori's Natural Food store sells Belgian chocolate in bulk and it is out of this world, and reasonably priced. I have made chocolate bark with dried fruit,nuts and anise seed, a recipe from Gourmet.
ReplyDeleteYum.
Glad to find your blog, thanks to the DinoAstronaut.