GINGERBREAD-CARAMEL BARS
A spicy gingerbread dough is layered with creamy caramel and a white chocolate drizzle to create these easy-to-make (and scrumptious-to-eat!) dessert bars.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat cake mix, ginger, butter and egg with mixer until blended. (Dough will be stiff.) Press 2/3 of the dough onto bottom of prepared pan.
- Bake 10 to 12 min. or until lightly browned. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 3-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
- Drizzle caramel sauce over baked layer in pan. Reserve 2 Tbsp. chopped chocolate; sprinkle remaining over caramel sauce. Crumble remaining gingerbread dough over dessert. Bake 25 to 30 min. or until center is almost set. Cool completely.
- Microwave reserved chocolate in microwaveable bowl on HIGH 30 sec. to 1 min. or until completely melted, stirring every 30 sec.; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 150 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 15 g, Protein 2 g
GINGERBREAD CARAMELS
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 12 1/2 dozen
Number Of Ingredients 12
Steps:
- Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
- In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
- Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
- Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.
GINGERBREAD-CARAMEL SAUCE
We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.
GINGERBREAD CARAMEL CRUNCH
Steps:
- Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan; add the brown sugar, butter, corn syrup, molasses, ginger, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes., Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well., Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
GINGERBREAD CARAMELS
Serve your guests with these gingerbread caramels - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 36
Number Of Ingredients 9
Steps:
- Line bottom and sides of 11x7-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat whipping cream, butter, corn syrup, salt and gingerroot over medium heat to simmering, stirring often. Remove from heat; cover to keep warm.
- In 3-quart saucepan, cook sugar and water over medium heat until melted and amber in color. Remove from heat. Discard gingerroot from warm cream mixture. Slowly add cream mixture to melted sugar, stirring constantly with wire whisk. Cook over medium-high heat, stirring constantly to dissolve any hardened sugar. Boil uncovered about 36 minutes to 246°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
- Remove from heat; stir in crushed cookies. Immediately pour mixture into pan; sprinkle with crystallized ginger, pressing down slightly. Cool completely overnight. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Wrap caramels individually in waxed paper. Store up to 1 week.
Nutrition Facts : Calories 136, Carbohydrate 20 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 72 mg
More about "gingerbread caramel bars recipes"
GINGERBREAD CARAMEL GOOEY BARS RECIPE | GOOEY DESSERT …
From lifeloveandsugar.com
Category DessertTotal Time 50 minsEstimated Reading Time 5 minsCalories 385 per serving
- 1. Combine cake mix, egg, molasses, butter, sugar, flour and spices and mix until smooth. Batter will be thick and sticky.
BEST CARAMEL-GINGERBREAD COOKIE BARS RECIPE - DELISH
From delish.com
5/5 (1)Category DessertServings 9-12Total Time 1 hr 5 mins
PERFECT CHEWY GINGERBREAD BARS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
GINGERBREAD CARAMELS (SOFT CARAMEL RECIPE) | GOOD …
From goodlifeeats.com
CHEWY GINGERBREAD BARS • FOOD FOLKS AND FUN
From foodfolksandfun.net
EASY GINGERBREAD BARS RECIPE | LAND O’LAKES
From landolakes.com
GINGERBREAD CARAMEL BARS WITH EGGNOG FROSTING
From spoonuniversity.com
GINGERBREAD CARAMEL BARS - NINJA TEST KITCHEN
From ninjatestkitchen.eu
CARAMEL-GINGERBREAD COOKIE BARS | PUNCHFORK
From punchfork.com
GINGERBREAD CARAMEL SLICE (VEGAN + GLUTEN-FREE) | FEASTING ON FRUIT
From feastingonfruit.com
EASY GINGERBREAD MILLIONAIRES BARS - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
GINGERBREAD CARAMEL CANDY (CHEWY CARAMEL RECIPE NO CORN SYRUP)
From anediblemosaic.com
GINGERBREAD COOKIE BARS WITH CARAMEL FROSTING - THE CURIOUS PLATE
From thecuriousplate.com
GINGERBREAD-CARAMEL BARS RECIPE | EPICURIOUS.COM
From epicurious.com
SOFT AND CHEWY CHOCOLATE CARAMEL GINGERBREAD COOKIES
From sprinklesforbreakfast.com
RECIPE BUZZ | LAND O’LAKES
From landolakes.com
BEST CARAMEL-GINGERBREAD COOKIE BARS RECIPE - DELISH
From delish.com
You'll also love