Salty & Sweet Gingersnap Toffe Caramel Bars
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Cook time: 
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Serves: About 20 bars
Think cookie meets candy with these guys. Salty, sweet, chewy and crunchy, all put together in a rich little bite. They come together in minutes and will make you the star of any holiday party or cookie exchange - and that's a promise.
  • ½ cup butter (1 cube)
  • 1.5 cups gingersnap cookie crumbs (we used Nabisco)
  • ½ cup Heath Bits of Brickle (toffee)
  • ⅔ cup chopped peanuts (party style peanuts)
  • 1 cup shredded coconut
  • ¾ can of sweetened condensed milk
  • Caramel Topping
  • ½ cup Kraft caramel bits (These come in 11 ounce bags and are found in the baking aisle.)
  • 1 tablespoon milk (any kind of milk will work)
  1. Heat oven to 350. Line an 8X8 glass baking dish with foil and spray with Pam or other cooking spray.
  2. Melt butter in microwave and pour into bottom of the pan. Press gingersnap crumbs into the butter until crust is even and almost completely incorporated into the butter. Evenly sprinkle on brickle bits over the crust, then add the peanuts and then coconut. Slowly drizzle the sweetened condensed milk over the entire surface. Bake for 30 to 35 minutes until coconut begins to turn golden. Remove from oven and cool completely and then refrigerate for at least two hours.
  3. In a small glass bowl, stir together the caramel bits and milk. Place in microwave for 1 minute and then stir. Continue process until your sauce is smooth. If your sauce seems too thick, add a scant more milk, but use caution as it should be much thicker than other melted chip products so that it will set up.
  4. Remove pan from refrigerator and using the sides of the foil, lift the entire bar from the pan and place on cutting board. Carefully, remove foil from the bottom of the cookies. These are rich, so we recommend cutting them into bite sizes or very small bars. Drizzle with caramel sauce. The sauce will set up quickly, but refrigeration will speed up the process if you’re in a hurry.
Recipe by Bird's Nest Bites at