Brownie Caramel Walnut Bars Recipes

CARAMEL BROWNIES

Steps:

• In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

BROWNIE CARAMEL LAYER BARS

Steps:

• Combine caramels and the first 1/3 cup evaporated milk.
• Cook over low heat until melted.
• Grease and flour 13x9 inch pan.
• In a large bowl combine cake mix, butter, second 1/3 cup evaporated milk, and nuts.
• Stir until dough holds together.
• Press half of the dough on the bottom of the pan, bake for 6 min at 350 degrees.
• Sprinkle chocolate chips over crust.
• Spread caramel over crust.
• Press the last half of cake mixture gently on top of the caramel.
• Bake for 15-18 minute.
• Cool slightly and refrigerate.
• Cut into squares and serve with cool, creamy milk!

BROWNIE CARAMEL WALNUT BARS

Steps:

• Heat oven to 350.
• Line 9-inch baking pan with foil extending over edges. Grease and flour.
• Combine sugar, butter, and water in medium saucepan, and cook over low heat stirring constantly.
• Remove, immediately add 1 cup chocolate chips and stir until melted.
• Beat in eggs and vanilla until well-blended.
• Stir together flour, baking soda, and salt; stir into chocolate mixture.
• Spread batter in pan, bake 15-20 minutes until brownies begin to pull away from pan.
• Remove brownies from oven; immediately spread caramel topping.
• Sprinkle remaining chips and nuts over topping.
• Cool completely in pan on wire rack. Cut into bars.

CARAMEL BROWNIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
• In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
• Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
• Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

CHOCOLATE CARAMEL BROWNIES

Steps:

• Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
• Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
• In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
• Bake for 8 minutes.
• Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
• Bake for an additional 20 minutes. Remove and let cool.

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

SALTED CARAMEL PEANUT BROWNIE BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
• Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
• Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
• Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
• Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
• Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.