CHOCOLATE-CARAMEL COOKIE BARS
Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
- Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
- Let stand 2 hours before cutting into bars.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE-CARAMEL COOKIE BARS
Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha made this recipe on Martha Bakes episode 405.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
- Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
- Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
- Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.
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.
3-LAYER CHOCOLATE CARAMEL COOKIE BARS
Make and share this 3-Layer Chocolate Caramel Cookie Bars recipe from Food.com.
Provided by Lexi8185
Categories Bar Cookie
Time 1h
Yield 12 bars, 12 serving(s)
Number Of Ingredients 18
Steps:
- Cookie Layer:.
- Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
- Add in flour and mix until the dough starts to form a crumbly mixture.
- Mix in evaporated milk until the dough starts to look like play-dough. Add water.
- Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
- Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
- Caramel Layer:.
- While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
- Add brown sugar and stir on medium-high heat for 2 minutes.
- Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
- Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
- Chocolate Marshmallow Layer:.
- In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
- Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
Nutrition Facts : Calories 562.2, Fat 26.2, SaturatedFat 16.1, Cholesterol 44.5, Sodium 237.2, Carbohydrate 85.3, Fiber 2.8, Sugar 64.2, Protein 4.5
CARAMEL-CHOCOLATE COOKIE BARS
Top shortbread cookie bars with caramel, coconut and chocolate to make tasty Caramel-Chocolate Cookie Bars! Bite into these cookie bars for a sweet treat.
Provided by My Food and Family
Categories Home
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Place cookies in single layer in 13x9-inch pan.
- Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Spoon over cookies; spread with spatula to form even layer in pan.
- Sprinkle with coconut; drizzle with chocolate. Let stand 10 min. or until caramel is firm before cutting dessert into bars.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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.
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.
CHOCOLATE-CARAMEL BARS
Need a sweet bar cookie? Cake mix, oats, caramels and chocolate chips make this a super delicious treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease or spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.
- Stir in oats until crumbly (use fingers if necessary). Reserve 1 cup cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).
- In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Crumble reserved cake mixture into small pieces; sprinkle over top.
- Bake 24 to 29 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 17 g, TransFat 0 g
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
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.
COOKIE AND CARAMEL CHOCOLATE BARS
If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
GIANT CHOCOLATE CARAMEL COOKIE BARS
When a good ol' American candy bar veers French, it becomes a decadent dessert. Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch caramel, rich with fresh cream.
Provided by Genevieve Ko
Categories Halloween Candy Butterscotch/Caramel Chocolate Cookies Dessert
Yield Serves 20-24
Number Of Ingredients 16
Steps:
- Make the cookie:
- Preheat oven to 350°F. Butter a 13x9" baking pan, line bottom and sides with parchment paper, and butter parchment.
- Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. Add sugar and beat, scraping bowl occasionally, until incorporated. Beat in salt, then vanilla. Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.
- Press dough into prepared pan in an even layer. Poke holes all over with a fork. Bake cookie until golden brown and firm to the touch, 30-35 minutes. Transfer to a wire rack and let cool.
- Make the caramel:
- Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.
- Gently stir sugar and 1/3 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
- Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.
- Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately and carefully pour over cookie. Tilt pan to spread caramel evenly. Let sit until set, at least 1 hour and up to overnight.
- Make the chocolate coating:
- Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
- Place a sheet of parchment paper over cake pan. Place cutting board over parchment. Holding pan and board, invert quickly. Lift off pan, then peel off parchment.
- Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. Spread chocolate mixture evenly with an offset spatula until cookie is coated. Chill until set, about 15 minutes.
- Using an oiled knife, cut cookie in half lengthwise. Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2" apart.
- Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Create a swoopy texture in chocolate with offset spatula, if desired. Chill until firm, about 45 minutes.
- Let sit at room temperature 10 minutes, then slice each bar crosswise into 10-12 pieces.
- Do Ahead
- Cookie bars can be made 3 days ahead; loosely cover and chill.
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- Preheat the oven to 350 degrees. Spray a 9 x 9, 8 x 10, or 9 x 13-inch baking dish with baking spray. (Or you can line with aluminum foil.)***Note: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.Mix together the flour, oats, brown sugar, baking powder, and salt.
- Sprinkle the mixture into the pan and pat lightly to pack it slightly.Bake until light golden brown on top and done in the middle, about 30 to 35 minutes, watching to make sure it doesn't burn.
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- Preheat the oven to 350 degrees F. Line a 9X13-inch aluminum baking pan with foil (helps with cleanup) and lightly grease with cooking spray.
- In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, mix together the softened butter and brown sugar until well-mixed. Add the flour, oats, salt and baking soda and mix until combined.
- Press about 2/3 of the mixture into the bottom of the prepared pan. Bake for 10-11 minutes until lightly golden and puffy.
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- Line a 9x3x5” bread loaf pan with parchment paper in one direction (the 3” ends can be exposed).
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- Preheat the oven to 350°F. Line a 9×9 baking dish with foil and coat with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, and salt together on medium speed for 1 minute. Add in the flour and mix on low speed until just combined. Press the dough evenly into the bottom of the prepared pan and bake for 15-20, or until lightly golden at the edges.
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- Preheat oven to 350. Prepare brownies according to package directions, pour brownie batter into a 9 x 13 inch pan and bake according the package directions. Remove the browneis and allow them to cool slightly. Increase the oven temperature to 375.
- Meanwhile, combine caramels and heavy in cream in saucepan. Continue to stir until mixture is creamy and caramels have melted. Stir in chopped chocolate; stir until combined. Drizzle mixture over the brownies.
- In a seperate bowl, prepare the cookie mix according to package directions; stirring in the oats. Crumble the cookie mixture over the caramel layer, pressing slightly. Bake brownies for an additional 20 minutes or util cookie layer has set and is lightly golden.
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- Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray.
- In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
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- Preheat oven to 325 degrees. Prepare a 9x13 baking dish by lining it with parchment paper and spraying it with a non-stick spray.
- In a large bowl, combine the butter, powdered sugar, granulated sugar and vanilla and mix together until the butter is well combined. Slowly add in the flour and mix well until all of the flour is added.
- Take 3-4 cups of the dough mixture and press it into the bottom of your prepared baking dish. Bake for about 25 minutes, until the base is set and the edges are golden. Set aside to cool.
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