Bakers Chocolate Caramel Bars Recipes

CHOCOLATE BUTTERSCOTCH CARAMEL BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

CHOCOLATE-CARAMEL BARS

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.

CHOCOLATE CARAMEL CRACKER BARS

Steps:

• Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.

BAKER'S GERMAN'S CHOCOLATE, CARAMEL & COCONUT BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat butter and sugar in medium bowl with mixer until light and fluffy. Add vanilla and flour; mix well. Press onto bottom of prepared pan.
• Bake 20 to 25 min. or until lightly browned. Cool 10 min.
• Microwave caramel bits and milk in large microwaveable bowl on HIGH 2 min.; stir until bits are completely melted and mixture is well blended. Add coconut; mix well. Spread evenly over crust.
• Melt chocolate as directed on package; drizzle over dessert. Cool completely.
• Run knife around edges of pan to loosen dessert. Use foil handles to remove dessert from pan before cutting into bars.

CHOCOLATE CARAMEL BARS

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.

CHOCOLATE CARAMEL COOKIE BAR

Steps:

• Grease an 8"X8" square baking pan.
• Preheat oven to 350ºF.
• Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.
• Gradually add sugar and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.
• Turn mixer to lowest speed and slowly add the flour. Mix until well combined.
• Press dough evenly into your prepared baking pan.
• Place pan in oven and bake for 15 min or until the top is light golden brown.
• Set aside and allow to completely cool.
• Melt butter in a saucepan over medium heat.
• Add brown sugar, corn syrup and sweetened condensed milk.
• Bring to a rolling boil over medium heat.
• Once boiling, keep boiling and stir constantly for 5 minutes.
• Remove saucepan from heat and pour caramel over the cooled shortbread cookie layer.
• Allow to cool for at least 1 hour.
• Once cooled, sprinkle with 1/4 tsp sea salt.
• Place Carmelia Chocolate in a glass bowl and set aside.
• Place whipping cream in a saucepan and bring to just a boil over medium heat.
• Pour hot cream over chocolate.
• Allow mixture to sit for 5 minutes.
• Stir chocolate and cream together with a spatula until well combined and no lumps are visible.
• Pour over caramel and allow to completely cool.
• Once cooled, cut bar into 32 1"x 2" pieces.

FAVORITE CHOCOLATE-CARAMEL-NUT BARS

Steps:

• Heat oven to 350°F.
• Cook caramels and 1/3 cup milk in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat.
• Combine cake mix, butter and remaining milk; press half onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Sprinkle with 1 cup nuts and 1/2 cup chopped chocolate. Drizzle with caramel sauce; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mix mixture; press gently into caramel sauce with back of spoon. Sprinkle with remaining nuts and chocolate.
• Bake 18 min. or until lightly browned. Cool completely before cutting into bars.

FAMOUS CARAMEL COOKIE BARS

Steps:

• Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
• Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.

BAKER'S CHOCOLATE CARAMEL BARS

Steps:

• Heat oven to 350.
• Melt caramels and evaporated milk on low hear or microwave on MEDIUM power for 5 minutes, stirring until smooth.
• Combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into an 8-inch square pan.
• Bake for 10 minutes.
• Sprinkle chocolate chips and walnuts evenly over baked crust.
• Pour caramel mixture on top. Sprinkle with remaining crumb mixture.
• Bake 20-25 minutes longer, or until golden. Cool; cut into bars.