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WW Recipe of the Day: Slow Cooker Caramel Mocha Crunch Bars
I used my slow cooker to melt together the caramel mixture for these incredibly rich and delicious no-bake caramel mocha crunch bars, which are essentially a sophisticated variation of everybody’s favorite Rice Krispie Treats.
The Crock-Pot 2-Quart Slow Cooker (affiliate link) is now my go-to way to melt caramel. I’m much less likely to scorch it. And clean up is a lot easier too.
We all really loved these slow cooker caramel mocha crunch squares.
And because they’re gluten-free, Mac has been able to enjoy them too.
If you’re a fan of caramel, coffee, and chocolate, the three flavors come together deliciously in this easy recipe. Definitely a do-over!
How Many Calories and WW Points in this Slow Cooker Caramel Mocha Crunch Bars?
According to my calculations, each bar has about 156 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
I used white chocolate chips. But milk chocolate chips, or semisweet, would work well too.
If you’ve made these low fat No-Bake Caramel Mocha Crunch Bars, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Caramel Mocha Crunch Bars
Ingredients
- 1 bag (14 ounces) caramels, unwrapped
- 2 tablespoons butter
- 2 tablespoons water
- 2 teaspoons instant espresso or coffee powder
- 7 cups cocoa-flavored crisp rice cereal
- 1 cup chocolate chips (white, milk or semisweet), divided
Instructions
- Ideal slow cooker size: 2-Quart.
- Place the caramels, butter, water, and espresso powder in your slow cooker.
- Cover and cook on HIGH for 1 to 2 hours, stirring every 20 minutes or so, until melted, shiny and smooth.
- While the caramel is cooking, lightly spray a 9 x 13-inch baking pan with nonstick spray and set it aside.
- Add the cereal and stir until well coated. Add 1/2 cup of the chocolate chips and stir until combined.
- Using a large piece of wax paper, press the mixture evenly into the prepared pan. Let stand for 2 minutes.
- Sprinkle the remaining chocolate chips over the mixture. Using the wax paper, gently press them into the bars. When cool, cut into 24 bars.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 4 PointsPlus (Old plan) I used white chocolate chips. But milk chocolate or semisweet chips would work too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted for the slow cooker from The Ultimate Shortcut Cookie Book: More Than 800 Scrumptious Recipes that Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix, or Ready-to-Eat Cereal (affiliate link) by Camilla Saulsbury
