- 2 cups brown sugar
- 1/2 cup (1 stick) butter
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups flour
- 2 cups chopped Crunch Bars (about 18 minis), divided
- 15 caramel squares (such as Kraft), unwrapped and quartered
- Preheat oven to 350 degrees. Line a 9×13” pan with foil and spray with cooking spray.
- Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
- Stir in 1 cup of the chopped Crunch Bars and all of the quartered caramel squares.
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Sprinkle the remaining 1 cup of chopped Crunch bars over the top and press lightly to make them stick to the surface.
- Bake at 350 for about 25 minutes. (Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
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These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.
- 1/4 cup(s) sugar
- 2 tablespoon(s) heavy cream
- 1 tablespoon(s) unsalted butter
- 1/4 teaspoon(s) pure vanilla extract
- 13 ounce(s) chocolate wafer cookies, crushed (about 3 cups)
- 1/4 cup(s) sugar, plus 2 tablespoons
- 1 stick(s) unsalted butter, softened
- 1 1/2 pound(s) cream cheese, softened
- 3/4 cup(s) sugar
- 1 can(s) (28-ounce) pumpkin puree
- 1/4 cup(s) sour cream
- 1 tablespoon(s) pure vanilla extract
- 4 large eggs
- Hot water
- In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, vanilla and a pinch of salt. Let the caramel cool to room temperature.
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan. In a food processor, pulse the chocolate wafers with the sugar and a pinch of salt until fine crumbs form. Add the butter and process until the crumbs are evenly moistened. Using your fingers, press the crumbs into the prepared baking pan in an even layer. Bake the crust for about 10 minutes, until set. Let cool completely.
- In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin puree, sour cream and vanilla, then beat in the eggs until just incorporated. Transfer 1/3 cup of the cheesecake batter to a small bowl and stir in the caramel sauce.
- Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the cookie crust and carefully drizzle the caramel mixture over the top. Using a toothpick, decoratively swirl the caramel sauce. Transfer the roasting pan to the oven and carefully pour in enough hot water to reach halfway up the side of the baking pan. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Transfer the roasting pan to a rack and let the cheesecake cool completely. Remove the baking pan from the water bath and refrigerate the cheesecake overnight. Cut into bars and serve.
1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb butter
1 Combine corn syrup, brown sugar, milk and butter in a saucepan. Bring to a boil over medium heat. Cook for 20 Minutes stirring constantly. Pour into buttered oblong pan.
2 Cut into squares when cool.
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