With fall approaching, anyone care to share a favorite recipe involving caramel?

Sue

I have a caramel sauce that I've made for years. I use it on everything - topping for bread and butter pudding, gingerbread cake, ice cream, etc.

Caramel Sauce
=============

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
Pinch of salt
2 teaspoons vanilla
. Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm
gingerbread, Brownies and ice cream etc..

This recipe takes Rice Krispie Squares to a whole new level.

Decadent Caramel Rice Krispies Squares
Regular Rice Krispie Squares
(thicker version)

1/2 cup butter
400 g Marshmallows
Pinch of salt (optional)
1 tablespoon vanilla extra
9 to 10 cups Rice Krispies

Melt butter and stir in marshmallows and pinch of salt. Stir until smooth. Remove from heat. Add vanilla and rice krispies. stir until well coated.

Pour into buttered 9 X 13 inch . (I use a pyrex glass) cake pan.

The idea for these squares comes from another blog - Pots and Pins.
Nan, makes the rice krispies squares the normal thickness and pours her
caramel over the top. Because her squares are not as thick, some of
the caramel sits on top of the square forming a separate caramel layer.

In my version, I used my caramel sauce which does not contain corn
syrup and because my squares are thicker, the caramel funnels it way
through the whole square.

Prepare rice krispies squares. Set aside.

Caramel Sauce

1 cup butter
1 cup heavy cream
1 cup brown sugar
1 cup white sugar
pinch of salt
vanilla
Coarse Sea Salt ( I use Maldon Salt Flakes)

Place butter, cream, sugars and pinch of salt in a heavy sauce pan.
Simmer until caramel reaches the soft ball stage.

Remove from heat. Stir in vanilla. Pour caramel over rice krispies squares. Caramel sauce will slowly seep down through squares.
Sprinkle with sea salt and refrigerate until cold.

Homemade Caramels

Caramels are very easy to make.

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Add all the ingredients to a large heavy sauce pan. Bring to a boil and cook to almost hard ball stage. (about 250� to 255�F on a candy thermometer). I prefer to test for soft ball and hard ball stage by using the cold water method.

Remove from heat and let the mixture cool slightly, stir and then pour into buttered pan or mini muffin tins. Refrigerate until firm enough to cut. Optional: Sprinkle with a little sea salt. I like to use the Maldon Sea Salt flakes.

These are the soft chewy caramels. Not hard toffee

1/4 lb (1 stick) butter
1 cup lightly packed brown sugar
1/4 cup evaporated milk
Pinch of salt
2 cups confectioners sugar
1/2 tsp. vanilla extract

Melt the butter in a heavy saucepan, add the brown sugar, and bring to a boil over medium heat. Reduce heat to medium-low for two minutes, stirring constantly. Remove from the heat and add the milk and salt. Return to the stove and bring to a full boil over medium heat. Remove from heat and let cool until lukewarm. Gradually beat in the confectioners sugar and vanilla, beating until icing is thick enough to spread.

NOTE: I don't use a mixer for this, just a big wooden spoon.

Yield: enough for a 13 X 9 inch cake or a 2-layer cake. Recipe should be doubled for a 3-layer 8-inch cake.

Caramel Pecan French Toast Casserole
Yield: 8
Ingredients
� 1 cup packed brown sugar
� 1/2 cup butter
� 2 tablespoons light corn syrup
� 1 cup chopped pecans
� 2 loaves French bread, sliced 1/2 inch thick
� 6 eggs, beaten
� 1/2 cup milk
� 1 teaspoon vanilla extract
� 1 tablespoon granulated sugar
� 1 1/2 teaspoons ground cinnamon
� 1/4 teaspoon ground nutmet
Instructions
1. In a medium saucepan, stir together brown sugar, butter, and corn syrup. Heat and stir until the butter melts and the brown sugar dissolves. Pour into a rectangular 3-quart baking dish. Sprinkle with half the pecans.
2. Arrange half the bread slices in a single layer in the baking dish. Sprinkle with remaining pecans, and top with the remaining bread slices.
3. In a medium bowl, stir together eggs, milk, and vanilla extract. Pour slowly over bread. Press lightly with the back of a large spoon to moisten all bread.
4. Stir together granulated sugar, cinnamon, and nutmeg; sprinkle over bread. Cover and chill in refrigerator overnight.
5. Bake, uncovered, in a 350 degree oven for 30-40 minutes or until lightly browned. Let stand ten minutes.
6. To serve, remove individual servings with a wide spatula and invert onto decorative Christmas plates.

*******************************************************

This one is incredible - salty sweet deliciousness!

Bacon and Cashew Caramel Corn
Makes about 15 cups
PREP: 1 hour 20 minutes TOTAL: 3 hours (includes cooling time) Recipe by Colt & Gray, Denver, Colorado

Ingredients
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup

Preparation
Preheat oven to 300�F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.
*********************************************************

Caramel Crumb Bars

Dough
8oz (2 sticks/225 grams) butter, softened
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
2 1/4 cups flour

1/4 cup flour (added in to reserved dough)

Filling
4 Tbsp butter (2oz)
1 Tbsp light corn syrup
1/4 cup dark brown sugar
1 14oz can sweetened condensed milk

Preheat oven to 350. Prepare 9 x 13 pan. (butter and line with parchment)

For the dough, beat the butter, sugar and salt on medium speed of a electric mixer (paddle attachment) until soft and light, 2-3 minutes. Add the vanilla.

On the lowest speed, add 2 1/4 cup flour, and mix just until smooth. Press 3/4 of the mixture into the bottom of the prepared pan. Chill the dough lined pan while you make the filling. Work the 1/4 cup flour into the remaining dough with your fingertips. Set aside.

In a medium saucepan bring the filling ingredients to a boil and then simmer for about 10 minutes, stirring. Pour into a bowl and let cool for 5 minutes.

Pour the cooled filling into the dough lined pan and sprinkle the crumb mixture over the filling.

Bake about 30 minutes. Cool on rack. (Can be frozen) Store at room temp.

From: the Modern Baker by Nick Malgieri

Baker's note: Recently, I've started to prebake the crust(similar to making lemon bars) before adding the filling and returning to the oven.

Oly

Lars

CARAMEL PECAN BARS

3-1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 Tblsp. whipping cream

Preheat oven to 350 degrees F. Line 13x9 pan with heavy duty foil, allowing 2-3 inches to extend over sides. Lightly grease foil.
Bake pecans in a single layer in shallow pan 8-10 min. or until lightly toasted and fragrant, stirring halfway through.
Pulse flour, powdered sugar and 3/4 cup butter in a food processor 5-6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of pan.
Bake at 350 degrees F. for 20 minutes or until edges are lightly browned. Cool completely on a wire rack.
Bring brown sugar and next 3 ingredients to a boil in a 3 qt. saucepan over medium high heat. Stir in toasted pecans and spoon hot filling into prepared crust.
Bake at 350 degrees F. for 25-30 minutes or until golden and bubbly. Cool completely on a wire rack about 30 minutes.

From Southern Living Best Holiday Recipes.

CREME CARAMEL

2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy cream
4 egg yolks
1/2 cup caster or fine sugar
1-1/2 tsp. vanilla extract

Special equipment: a pastry brush, 6 (4 oz.) ramekins

Preheat the oven to 325 degrees F.

Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.

In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while mixing in the hot liquid. Gently whisk 2 Tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain through a sieve.

Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 oz. into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture). Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

CARAMEL APPLE PUDDING CAKE

2-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
2 tsp. apple pie spice*
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1 cup dark corn syrup
1 cup water
2 medium (2 cups) apples, chopped into 1/4-inch pieces
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
1-1/2 cups hot water
1/3 cup butter, melted
Heavy whipping cream, whipped & sweetened

Heat oven to 350 degrees F. Combine flour, baking soda, apple pie spice and salt in small bowl. Set aside. Combine 1/2 cup butter and 1/2 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; gradually add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition. Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar. Combine 1-1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean. Serve warm with whipped cream, if desired. Makes 15 servings.

*Substitute 1-1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves and 1/8 tsp. ground allspice.

Tip: We recommend using a sweet-tart apple that retains its shape during cooking such as Granny Smith, Jonathan or Braeburn. When shopping for apples, look for fruit that feels firm, with no soft spots or dark bruises.

Recipe provided courtesy of Land O' Lakes, Inc.

This custard is NOT the stiff kind that can be unmolded. It is soft, smooth, unctuous, and barely spoonable. My family and friends call this the best custard they've ever had, and often request it for potlucks.

Caramel Popcorn with Sea Salt
source: Fare to Remember

* 1/2 cup butter
* 1 cup packed brown sugar
* 1 cup corn syrup
* 1 14-ounce can of sweetened condensed milk
* sea salt (I used Murray River Flake Salt)

Combine all caramel ingredients in a saucepan over medium heat. Bring to a boil, stirring to melt and blend all ingredients together. Reduce heat to low and continue a slow boil; stir constantly to avoid the caramel from burning. Caramel is done when it reaches the soft ball candy stage (approximately 10 minutes at slow boil). While still hot, pour caramel over a big bowl of popcorn, mixing well to coat. Sprinkle liberally with the sea salt, again, mixing well for even coverage throughout the batch.

For the shop I usually make the bars without the salt, and make the salted version in a 4 inch tart.

Oly

Have seen it done several times on different TV cooking shows. It will not explode, but do NOT attempt to remove top until can is cool enough to handle. Probably would not use cans with pop tops... thinking they'd HAVE to be a little less strong than ones that need a can opener.

SALTED CARAMEL SHORTBREAD

For the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

For the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

- Line an 8x8" pan with parchment paper, leaving some hanging over the sides to make removal easier.
- In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.
- Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
- Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.
- For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the "soft ball stage" at around 230 degrees.
- Remove from heat, stir in the vanilla and pour caramel over the shortbread.
- Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you're ready to eat them.

Sue

Nancy

I've not made this, but got the recipe here. Sorry, I can't remember who posted it:

Caramel Apple Cheesecake

I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared!
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
2 tablespoons finely chopped pecans

Filling
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract

Topping
2 1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
sweetened whipped cream
2 tablespoons chopped pecans

Directions:
Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. Bake at 350 degrees for 10 minutes; cool.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set.

Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.

Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.

Caramel Cheetos�
2 cups light brown sugar
1 cup margarine - yes, for this one you must use margarine
1/2 cup light corn syrup
1/2 tsp. baking soda
1 - 21 oz. pkg. Cheetos� - crunchy kind

Mix sugar, margarine and corn syrup in pan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy.

Spray a roasting pan (deep 10 x 14) with Pam. Put Cheetos� in pan. Pour the mixture over Cheetos� and stir, coating each piece. Place in oven at 250 degrees. Bake for 1 hour stirring every 15 minutes. Immediately, pour onto wax paper, or cookie sheets, sprayed with Pam.

(This is the hard part.) VERY QUICKLY spread out as thin as possible. If not quick and spread out as thin as possible, you will get a big hard glob. After about 5 minutes, pull/break these apart even more and loosen them from the wax paper. If you don't, you'll have wax paper stuck to them when you go to eat them.

You will regret it if you don't double the batch as guests are going to demand MORE! You can bake batches together and add an extra 20 minutes to bake time. I do them separately because of having to work so quickly to keep them apart at the end. The one batch can almost get too hard while working with the other batch.

Gingerbread Caramels

Vegetable oil or cooking spray
4 cups heavy cream
2 cups light corn syrup
4 cups sugar
12 T unsalted butter, cut into small pieces
� cup unsulfured molasses
1 tsp vanilla extract
� tsp salt
1 tsp ground cinnamon
� tsp ground ginger
� tsp nutmeg
� tsp ground cloves

Coat an 18 x 13 inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2 inch overhang on the short sides. Coat parchment.

Bring cream, corn syrup, sugar, butter, and molasses to a boil in a large pot over high heat, stirring until sugar has dissolved. Clip a candy thermometer to side of pan, and continue to cook over med-high heat , stirring frequently, until mixture reaches 248 degrees (firm-ball stage), about 20 minutes.

Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand uncovered at room temperature for 24 hours without moving.

Coat a large cutting board generously with cooking spray. Pull up parchment to unmold caramel, and invert onto the cutting board. Remove parchment. Cut into 1 x 1 � inch pieces. Wrap each in cellophane wrappers or waxed paper. Caramels can be stored in an airtight container for up to 1 month.

Recipes From Thibeault's Table

Praline Cheesecake
==================
(Toronto Star Newspaper: 1981)

1-1/4 cups crushed graham crackers
1/4 cup granulated sugar
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
1 cup packed brown sugar
2/3 cup evaporated milk Note: I used coffee cream
2 tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 tablespoons Brown sugar
1 tablespoon vanilla

Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan.

Bake at 350�F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add eggs and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively.

Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla.

To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake.

Nnte: I use my regular caramel sauce instead of the one mentioned
above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and ice-cream, warm gingerbread, etc..

If you can stand a couple more....

Chocolate Turtle Torte
Source: St Paul Hotel

Crust:
3-2/3 c pecans
1-1/4 c sugar
7T unsalted butter

In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool.

Filling:
1lb semi sweet chocolate
2 c heavy whipping cream

Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite.

Caramel Sauce:
4oz unsalted butter
1 c sugar
1 c heavy whipping cream
3/4 c crushed pecans (for garnish)

In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.
Drizzle over slices of torte and serve.

Sandies by the Sea

2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup firmly-packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup pecans, lightly toasted and very finely ground*
20 caramel candies
3 tablespoons cream or whole milk
2 to 3 tablespoons large crystal sea salt or fleur de sel, as needed**
1 cup chopped bittersweet chocolate or semisweet chocolate morsels

1.Combine flour and salt in bowl; set aside.

2.In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.

3.Preheat oven to 350�F (175�C). Line baking sheets with parchment paper or butter the sheets.

4.Roll dough into 1-inch balls with floured hands. Place on baking sheet at least one inch apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 minutes or until bottoms are brown and set.

5.Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper.

6.Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 teaspoons of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm.

7.Place chocolate in plastic bag in a bowl, heat on medium at 30-second intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm.

Makes about 4 dozen.

*To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350�F (175�C) for 5 to 10 minutes or until golden brown. Remove from pan to cool. Finely chop cooled nuts in a food processor or blender.

Linda

Sue

KRISPY CHOCOLATE CARAMEL BARS

Crust
1-1/4 c. all-purpose flour
1/2 c. powdered sugar
1/2 c. margarine or butter

Filling
14-oz. pkg. vanilla caramels (I use Kraft Caramels)
1/3 c. half-and-half or evaporated milk (double-strength powdered milk will also work)
1/4 c. margarine or butter

Topping
6-oz. pkg. (1-cup) semi-sweet chocolate chips
3 T. shortening (I use coconut oil)
3/4 c. crisp rice cereal

Heat oven to 350-degrees F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and powdered sugar. Using pastry blender or fork, cut in 1/2 c. margarine/butter until crumbly. Lightly press mixture in ungreased 13x9-inch pan. Bake at 350-degrees for 10-12 minutes or until light brown.

Meanwhile, in a heavy saucepan melt caramels, half-and-half and 1/4 c. margarine over low heat, stirring constantly. Spread over baked crust.

In medium saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Stir in cereal. Carefully spread over filling. Cool completely; cut into bars. 36 bars.

MICROWAVE DIRECTIONS:
Prepare crust as directed above. In 4-cup microwave-safe measuring cup, combine caramels, half-and-half and 1/4 c. margarine/butter. Microwave on HIGH for 3-4 minutes or until mixture is smooth, stirring twice during cooking. Spread over baked crust.

In 2-cup microwave-safe measuring cup, combine chocolate chips with shortening. Microwave on HIGH for 1-1/4 to 1-1/2 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Stir in cereal. Carefully spread over filling.

Home Cookin Chapter: Recipes From Thibeault's Table

Silly Toffee Squares
====================
Source Patty

Base

1/2 cup flour
3/4 cup rice krispies cereal
1/4 teaspoon baking soda
Pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted

Toffee Layer

1 can sweetened condensed milk
1/2 cup butter
1/2 cup firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1-1/4 cups Rice Krispies cereal .
.
Combine all the ingredients for the base and press into an 8 inch
square pan. Bake in a 350�F oven for 10 minutes.

While base is baking make the toffee layer.

In a heavy saucepan combine the condensed milk with the 1/2 cup of
butter and 1/2 cup of brown sugar. Bring the mixture to a boil and
simmer for 5 minutes. Keep stirring as this mixture burns easily.

Pour toffee over the base.

Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies.
Stir to coat well. Use two forks to spread evenly over the toffee
layer. Chill and cut into squares.