CHOCOLATE SALTED CARAMEL BARS
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
SALTED CARAMEL PEAR PIE BARS
Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.
Provided by Darcy Lenz
Categories Bar Cookies
Time 3h55m
Yield 15
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
- Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
- With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
- Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
- To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
- Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
- Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
- To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
- Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
- Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
- When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g
NO-BAKE SALTED CARAMEL GOLDEN GRAHAMS™ BARS
A no-bake treat comes together quick with salted caramel and Golden Grahams™ cereal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 7
Steps:
- Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
- Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
- Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 15 g, TransFat 0 g
SALTED GOLDEN CARAMEL BARS
This was from Country Living. The reader says the combination of caramel and sea salt gives this childhood treat a grown-up flavor. I'm going to make this for my co-workers and will give you an update in September on how they liked it.
Provided by Kumquat the Cats fr
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Liberally oil a large mixing bowl and a 9-by-13 inch baking dish. Place cereal in bowl and set it and dish aside.
- In a medium saucepan over medium-high heat, combine corn syrup, condensed milk, sugars, butter and sea salt. Allow mixture to come to a boil, while stirring continuously until a light golden brown, 5 to 6 minutes.
- Remove mixture from heat, stir in vanilla, and immediately pour over cereal. Stir to completely mix, and then evenly spread in prepared baking pan.
- Set aside to let cool, about 45 minutes. Invert and release from pan. Drizzle with melted chocolate and refrigerate until set, about 15 minutes. Cut into 16 bars.
Nutrition Facts : Calories 187.1, Fat 4.8, SaturatedFat 3, Cholesterol 12, Sodium 165.4, Carbohydrate 35.8, Fiber 0.3, Sugar 22, Protein 1.6
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- In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well.
- Finally, add the flour and stir until the crust is moist clumps. Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup to make an even layer. Refrigerate the crust for 15-20 minutes, until chilled.
- Bake the crust for about 25 minutes, until lightly golden brown on top. Let the crust cool completely while you prepare the caramel topping.
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