Carameloatmealchewybars Recipes

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.

Steps:

• Heat oven to 350º.
• Line bottom & sides of 13x9x2 with foil.
• Spray foil with cooking spray.
• In large bowl, beat cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly.
• Stir in oats, using hands if necessary.
• Reserve 1-1/2 cups oat mixture.
• Press remaining oat mixture in bottom of pan.
• Bake 14-18 minutes or until light golden brown.
• Sprinkle chocolate chips and nuts over hot crust.
• Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips & nuts.
• Sprinkle with reserved oat mixture over top.
• Bake 20-25 minutes or until golden brown.
• Cool completely before cutting (about 2 hours).

Steps:

• In a large bowl, combine the cake mix, milk, nuts and butter. Spread half into a greased 13 x 9 inche baking pan. Bake at 350 degrees for 13-15 minutes or until set.
• Place candies, cut side down, over crust, top with remaining cake mixture.
• Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat shortening, butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Beat in eggs and vanilla. Beat in flour, cinnamon and baking soda, scraping bowl occasionally, until well blended. Stir in 1 cup of the cashews. Spread dough in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted; keep warm.
• Spread caramel over slightly cooled bars. Sprinkle remaining 1/2 cup cashews over caramel. Cool completely, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in flour until blended. Press into a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. , In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from heat; stir in confectioners' sugar and pecans. Spread over crust. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate 2 hours or until firm. Cut into bars.

Steps:

• Melt the butter.
• Mix together the flour, oats, sugar, baking soda and salt with the melted butter, using an electric mixer.
• Press 3 cups of the mixture in a greased 9x13 pan.
• Bake at 350 for 10 minutes.
• Meanwhile, melt the caramels in the milk, either in the microwave or over low heat. Stirring often.
• Remove the hot crust from the oven and sprinkle with chocolate chips.
• Drizzle caramel mixture over this.
• Sprinkle remainder of crumbs on top and press in slightly.
• Bake 15 minutes more at 350. Do not over bake.
• Let cool for 20 minutes, then CUT WHILE WARM (this is very important!).
• Store in a tightly closed container.