Place the unwrapped caramels and butter in your slow cooker. Cover and cook on LOW 2 to 3 hours, until melted, stirring every 20 to 30 minutes.
Lightly coat a 13 x 9-inch pan with nonstick cooking spray and set aside.
In a large bowl, mix together the broken crackers, white chocolate chips, marshmallows, cranberries and half of the chopped almonds. Set aside.
When the caramels are melted and the mixture is well blended, stir in the almond extract. Pour the warm caramel mixture over the cracker mixture and toss to coat well.
Working quickly, press the mixture into the prepared pan, pressing down with a square of wax paper.
Sprinkle evenly with the reserved chopped almonds, pressing them down gently.
Cover and refrigerate until completely, cooled, about 30 minutes.
Cut into 36 bars.
Store in covered containers between layers of wax paper.
Recipe Notes
7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
Nutrition Facts
Cranberry Caramel Slow Cooker Cookie Bars
Amount Per Serving (1 bar)
Calories 181Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 24g8%
Fiber 1g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.