#3824 - Caramel Brickles

(by Shirley McNevich)

100 Kraft caramels (unwrapped)
2 - 12oz. bags Nestle's MILK chocolate chips
3 - 8oz. bags Heath Bits o' Brickle

Open all of the brickle bags and dump them into a bowl. In a double boiler over low heat add all of the chocolate chips--melt. Use a toothpick to stab one unwrapped caramel and dip it into the melted milk chocolate. Dip the chocolate coated caramel into the brickle, turning it so all sides get covered with brickle, lightly pressing on the brickle (if necessary) to get the brickle to stick to the chocolate. Place it on wax paper to cool. Repeat with all caramels.

#3823 - Caramel Toffee Bars

(by Shirley McNevich)

8 TBSP softened butter
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups Domino's dark brown sugar (packed)
3 eggs
2 tsp. vanilla
1 cup mini marshmallows
1 cup Nestle's semi-sweet chocolate bits (chopped)
1 cup Nestle's white chocolate chips (chopped)
18 Kraft caramels (unwrapped)
1 cup Heath Bits 'o Brickle toffee chips

In a bowl add flour, baking powder and salt--whisk to mix. In a mixer add butter and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add HALF of the mini marshmallows, HALF of the semi-sweet chocolate chips, HALF of the white chocolate chips, and HALF of the toffee chips--stir with a wooden spoon to mix. Spread the batter evenly into a buttered 9 x 13 cake pan. Sprinkle the rest of the mini marshmallows, semi-sweet chocolate chips, white chocolate chips and toffee chips evenly over the top. Bake at 350 degrees 30-35 minutes--test wth a toothpick for doneness. Cool completely. Melt the unwrapped caramels according to bag directions, then drizzle the melted caramel evenly over the top. Cool for another 15 minutes, then refrigerate for 1 hour. Cut into bars or squares.