CARAMEL BARS
Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
Provided by Jordanna Novak
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
- In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
- Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
- Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 127.5 mg, Sugar 15.2 g
CHEWY CARAMEL BARS
From Harbor Beach, Michigan, Debra Davidson-Cregeur shares one of her favorite recipes. She writes, "There are always requests for this recipe wherever it goes!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of mixture into a 13x9-in. baking pan coated with cooking spray. Bake 10-12 minutes or until set. , Place candies, cut side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 173 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CANDY BARS
Make and share this Caramel Candy Bars recipe from Food.com.
Provided by karla1
Categories Dessert
Time 40m
Yield 54 pieces, 54 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease 13 x 9" pan.
- Melt caramels and milk in a saucepan over medium heat.
- Mix flour, oats, brown sugar, baking soda and salt.
- Mix in beaten egg.
- Mix butter in with fork until mixture is crumbly.
- Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes.
- Pour chocolate chips and nuts over crust, drizzle caramel mixture over that.
- Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown.
- Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan.
- After 30 minutes use a sharp knife to cut into small bite sized squares.
Nutrition Facts : Calories 126.9, Fat 5.3, SaturatedFat 3, Cholesterol 13.2, Sodium 97.2, Carbohydrate 19.3, Fiber 0.6, Sugar 12.5, Protein 1.6
CARAMEL CANDY BAR COOKIES
Yummy candy bar cookies made with caramels! These will go fast at any family gathering.
Provided by Naffle
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oats, baking soda, and salt in a bowl.
- Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly; do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan.
- Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on; remove crust and let cool in the pan for 10 minutes.
- Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust; sprinkle reserved crust mixture, nuts, and butterscotch chips on top.
- Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 22.7 g, Cholesterol 12.9 mg, Fat 8.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 106.8 mg, Sugar 16.5 g
ESPRESSO CARAMEL BARS
Provided by Giada De Laurentiis
Categories dessert
Time 2h52m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
- For the caramel:
- While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
- For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
- Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.
CHOCOLATE CHIP CARAMEL BARS
Steps:
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
- COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
- COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
- COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
- BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.
CARAMEL BARS
Make and share this Caramel Bars recipe from Food.com.
Provided by mnrhogan
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- .Mix flour,brown sugar, oatmeal,salt,baking soda, and butter.
- Reserve 1 cup and press remaining into ungreased 9 x 13 pan. Bake for 15 mins.at 350 degrees.
- Melt 32 caramels in 5 tablespoons of milk.
- Sprinkle chocolate chips on crust while hot.
- Dribble caramel over chocolate chips.
- Sprinkle remaining crust on top.
- Bake for 10 to 15 minutes.
Nutrition Facts : Calories 246.3, Fat 11.4, SaturatedFat 6.6, Cholesterol 21.7, Sodium 158.2, Carbohydrate 35.5, Fiber 1.1, Sugar 23.8, Protein 2.7
CARAMEL-NUT CANDY BARS
As a busy mother of six, I welcome any Christmas recipe that's quick, easy and family pleasing. These Snickers-like bars fit that description perfectly!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/4 pounds.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside., In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer., Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm. , Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator.,
Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GOOEY CHOCOLATE CARAMEL BARS
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
Nutrition Facts : Calories 156 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CARAMEL CRUNCH BARS
I got this recipe from my mom's old cookbook. I am sure it was something my grandma used to make. I will be making these for my Christmas baking trays.
Provided by Leanne
Categories Bar Cookie
Time 45m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Heat caramels and water over low heat, stirring often until caramels are melted and mixture is smooth.
- Preheat oven to 350°F.
- Mix flour, oats, brown sugar, margarine, baking soda and salt. Reserve 1 cup for the topping. Press remaining ingredients into a ungreased 9x13-inch pan.
- Bake 10 minutes.
- Sprinkle chocolate chips over baked layer, drizzle with caramel mixture.
- Sprinkle remaining reserved mixture on top. Bake until lightly brown about 15 minutes.
- Cool slightly; cut into 2x1-inch bars.
CARAMEL CANDY BARS
Bake an irresistible combination of caramel, chocolate and nuts into a sweet cookie bar!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
- Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
- Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
- Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Nutrition Facts : Calories 145, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 90 mg
CARAMEL CHOCOLATE BARS
Found my old recipe box and this one was in it. Can't even remember who the MCP was that gave me the recipe any more, but it sounds wonderful and she says that is is very easy.
Provided by Mysterygirl
Categories Bar Cookie
Time 30m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cream brown sugar and margarine.
- Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal.
- Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes.
- Sprinkle chocolate chips over crust.
- Mix caramel topping with the reserved flour.
- Drizzle this over the chips.
- Sprinkle the top with the remaining crumb mixture.
- Bake for an additional 15 minutes.
CARAMEL BARS
The best caramel bars ever!! I got this recipe from my husband's Grandma Emma years ago and I had forgotten I even had it. Myself and other family members have been trying to come up with a recipe that would come close to Grandma's and as much as we tried, could never quite match up to her recipe. As I was looking through my recipe card box recently I discovered the recipe, hand written by Grandma Emma. My daughters and I had to make them when they were home visiting this summer and they are the best!!
Provided by NaNa BKM
Categories < 60 Mins
Time 55m
Yield 1 pan, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350 degrees.
- Mix the 1st 6 ingredients together in mixer until crumbly -- Grandma says mix like pie crust.
- Pat all but approximately 1 1/2 cups of batter into a 9 X 13 cake pan.
- Bake for 10 minutes.
- While this is baking, melt the caramels with the 3/4 cup whipping cream. A double boiler is recommended, but you could use the microwave if you stop and stir often to make sure the caramels do not burn.
- Spread caramel mix over the 1st layer when it has baked.
- Use the remaining 1 1/2 cups of batter and pat down in small sections over the caramel mix.
- Return to oven and bake for about 15 minutes or longer -- til they are done.
- Remove from oven and cool.
- Enjoy!
- *Pointer-Can use Caramel bites that are now available in the baking aisle at the grocery store rather than having to unwrap all the caramels. Also, Grandma says that 1/2 and 1/2 could be used rather than cream if you would like.
Nutrition Facts : Calories 441.1, Fat 18.3, SaturatedFat 7, Cholesterol 29.2, Sodium 277, Carbohydrate 65.5, Fiber 1.9, Sugar 36.6, Protein 5.7
CARAMEL COOKIE BARS
Discover the gooey secret hiding in these Caramel Cookie Bars. These Caramel Cookie Bars are so creamy you may not even bother serving them with milk.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 13x9-inch baking dish with foil, with ends of foil extending over sides.
- Combine sugars and butter in large bowl. Add whole egg, egg yolk and vanilla; stir until well blended. Add dry pudding mix and flour; mix well. Press half the dough onto bottom of prepared baking dish.
- Microwave caramels and half-and-half in microwaveable bowl on HIGH 1 min.; stir. Continue to microwave in 1-min. intervals on MEDIUM (50%) until caramels are completely melted and sauce is well blended, stirring after each minute. Pour over dough in baking dish; sprinkle with sea salt.
- Place remaining dough between 2 sheets of plastic wrap; roll out to 13x9-inch rectangle. Remove top sheet of plastic wrap; invert dough over caramel layer. Remove second plastic wrap sheet.
- Bake 30 to 35 min. or until golden brown. Cool completely. Use foil handles to remove dessert from baking dish before cutting into bars.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 25 g, Protein 2 g
CHOCOLATE CARAMEL OAT BARS (CARMELITAS) RECIPE BY TASTY
Here's what you need: quick oat, all purpose flour, brown sugar, baking soda, salt, melted butter, semi sweet chocolate chips, soft caramel candies, heavy cream
Provided by Claire Nolan
Categories Snacks
Yield 20 bars
Number Of Ingredients 9
Steps:
- Preheat your oven to 350˚F (175˚C).
- In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
- Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
- Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
- Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
- In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
- Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
- Pour the rest of the oat mixture over the caramel and spread out evenly.
- Add the other ½ cup of chocolate chips on top.
- Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
- Enjoy!
CHOCOLATE CARAMEL BARS
Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL CRUNCH BARS
Make Caramel Crunch Bars that are creamy, crunchy, melty, salty, sweet. And as if that weren't enough to make Caramel Crunch Bars the most mouthwatering bar you'll ever eat, there's the chocolate drizzle. Yum.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
- Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 3 g
CHOCOLATE-CARAMEL CANDY BARS
Store-bought candy can't compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside., In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring., Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container.
Nutrition Facts :
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