Cannabis Caramel Crunch Bars

Feb 14, 2021Cannabis Butter Recipes

recipe image

These cannabis caramel bars are a hearty treat, but don’t expect to move once they’ve kicked in. Couch-lock is almost certainly a guarantee.

(via: steppystar)

Ingredients:

  • 1½ cups rolled oats
  • 1½  cups flour
  • ¾ cup brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup melted cannabutter
  • ¼  cup melted butter
  • (topping) ½ cup brown sugar
  • (topping) ½ cup granulated sugar
  • (topping) ½ cup butter
  • (topping) ¼ cup flour
  • (topping) 1 cup chopped nuts
  • (topping) 1 cup chocolate, chopped

Directions:

Preheat the oven to 375°F.  Using a large mixing bowl, combine your oats, brown sugar, flour, salt and baking soda.  Add your cannabutter and plain butter and then stir until the texture becomes crumbly.  Set aside one cup of this mixture for later use with the topping.

Now grease a 13 by 9-inch baking pan and press the remaining oat mixture into the bottom of it.  Bake this for about 10 minutes, or until lightly brown.  Remove them from the oven and cool for 10 minutes, being sure to leave the oven on.

While the bars cool, you can begin making the caramel topping by stirring the sugars and butter together in a heave sauce pan.  Heat the concoction over minimal heat until bubbling and then allow to simmer for half-a-minute.  Remove from the heat and cool until tepid; now stir in the flour.

Finally, top the oat base with chocolate pieces and mixed nuts, then drizzle on the caramel topping, followed by the 1 cup of uncooked oat mix sat aside earlier in the recipe.  Place back in the oven for an additional 20 minutes (or until the caramel bars are golden brown all over). Cool once more, cut and enjoy!

Read More

More Recipes to Love ❤
Sheet-Pan Salmon With Rice Cakes and Kimchi

Sheet-Pan Salmon With Rice Cakes and Kimchi

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…

Peppermint Bark Chip Brownies

Peppermint Bark Chip Brownies

Ingredients:For the brownies:10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces1 1/4 cups (7 1/2 oz./225 g) firmly packed light brown sugar2 eggs, at room temperature3/4 cup (2 1/4 oz./62 g) cocoa powder6 Tbs. (1 1/2 oz./45 g) all-purpose flour3/4 tsp. kosher salt2 tsp. vanilla extract1/4 cup (1 1/2 oz./43…

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

Why It Works A blend of dried fruits, seeds, and fruit preserves provides a compelling mix of flavors, colors, and textures.Toasting the oats with brown sugar and honey before mixing with the other ingredients creates a deep butterscotch flavor.Creamy nut butter (or sunflower butter) binds the oats and seeds together so the bars hold their…

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…

Chao Niangao (Stir-Fried Rice Cakes)

Chao Niangao (Stir-Fried Rice Cakes)

Ingredients:3 Tbsp. vegetable oil3 garlic cloves, finely choppedOne 2-in. piece ginger, finely chopped3 oz. oval-shaped packaged rice cakes (not dried)1 cup canned sliced bamboo shoots½ head Napa cabbage, cored and thinly sliced¼ cup light soy sauce1 Tbsp. doubanjiang (fermented soybean paste)1 Tbsp. dark soy sauce1 tsp. sugar4 cups spinach1 cup bean sprouts1 tsp. toasted sesame…

Buldak Fire Chicken With Rice Cakes

Buldak Fire Chicken With Rice Cakes

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.Buldak, or fire chicken, is a spicy, saucy Korean dish that practically begs to…