fall caramel bars

caramel bars. gf and me 2013.If you like caramel corn, you’ll love these super-easy, super-tasty bars. We usually eat them plain but for a special treat you can add a layer of melted chocolate, popcorn or dried fruit. They can even be cut or sculpted into fun holiday shapes – think leaves or jack-o-lanterns for fall – and decorated with icing and candy.

This recipe is adapted from one we found on the inside of a Kellogg’s Rice Krispies box years ago.

What you’ll need:

170 g gluten free caramels (we use 25 of the square Kraft caramels)

1 Tablespoon butter

1 Tablespoon milk

2 cups gluten free crispy rice cereal (we use nature’s path)

Optional Add Ins: ¼ cup chocolate chips, candies, nuts, dried fruit – you get the picture.

What you’ll do:

Place caramels, butter and milk in large microwave safe bowl. Microwave on high for one minute. Remove and stir.

Repeat step one until the caramels are melted. Our microwave takes 2 minutes.

Remove from microwave and add crispy rice. Stir until coated.

Let cool slightly and stir in any add ins.

Cut or sculpt into shapes or press into lightly greased 9 x 9 pan and let cool.

If you like this, you might also enjoy:

double coconut delight squares

sinful chocolate mousse cake

stuffed raspberries

17 thoughts on “fall caramel bars

  1. I used to make something similar from our CWA (Country Womens Association) cookbook with honey, sugar and butter instead of the caramels and would bake them in cup cake paper cases and called them Toffee Bubbles (my term). Huge favorite of all the family and never lasted longer enough to put in school lunch boxes 😀

  2. I whipped up a batch this afternoon, though I put the mixture into paper cases inside a muffin tin. Thank you for this quick and easy sweet treat. I’ll add chocolate or craisins next time.

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