1cupchocolate 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 ½ 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.
Recipe Notes
I used white chocolate. But milk or semisweet would work too.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Caramel Mocha Crunch Bars
Amount Per Serving (1 bar)
Calories 156Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Carbohydrates 27.4g9%
Fiber 0g0%
Protein 1.7g3%
* Percent Daily Values are based on a 2000 calorie diet.