Finding Thyme to Cook

Thyme is of the Essence

caramel crunches

Caramel bits – my new favorite ingredient.  This was my second recipe (featured on the bag) in less than two weeks after receiving a shipment of 12 bags from Amazon, not to mention just snacking on them.  I’m afraid I won’t be able to stop and just keep making decadent desserts using the cute little BB sized caramel treasures.  They are the perfect size, taste delicious and melt  quickly and easily.  Now I know why many recipes require you to “unwrap 60 caramels”  – a good deterrent against making too many caramel desserts.  However, I really can’t resist the convenience and seem to always have them on hand for recipes like this,  which is easy and versatile.  You could probably use any type of nuts or chocolate; add coconut or dried fruit – I think the combinations are endless.  I apologize for the unfocused pictures – photography isn’t my strong suit.

•    4 ½ graham crackers
•    1 package (11 ounces) caramel bits
•    2 tablespoons milk
•    ½ cup roasted and salted peanuts
•    ½ cup mini marshmallows
•    ½ cup pretzels – coarsely chopped
•    1 package of semi-sweet chocolate chips

Line an 8 inch baking pan with foil, with the ends extending and grease the foil well.  Place graham crackers on bottom, cutting to fit.

Put caramel bits and milk into a small bowl and microwave for two minutes, stirring every 30 seconds, until melted.  

Pour caramel over graham crackers and spread with an offset spatula to cover.

Top with marshmallows . . .

then peanuts. . .

then pretzels.

Melt chocolate chips in microwave or double boiler and drizzle on top. 

I think next time I will use semi-sweet chocolate (not chips) which will probably drizzle easier.

Refrigerate for at least one hour. 

Cut into squares

Print recipe

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