CARAMEL CANDY BARS
Bake an irresistible combination of caramel, chocolate and nuts into a sweet cookie bar!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
- Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
- Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
- Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Nutrition Facts : Calories 145, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 90 mg
CARAMEL CANDY BARS
Make and share this Caramel Candy Bars recipe from Food.com.
Provided by karla1
Categories Dessert
Time 40m
Yield 54 pieces, 54 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease 13 x 9" pan.
- Melt caramels and milk in a saucepan over medium heat.
- Mix flour, oats, brown sugar, baking soda and salt.
- Mix in beaten egg.
- Mix butter in with fork until mixture is crumbly.
- Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes.
- Pour chocolate chips and nuts over crust, drizzle caramel mixture over that.
- Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown.
- Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan.
- After 30 minutes use a sharp knife to cut into small bite sized squares.
Nutrition Facts : Calories 126.9, Fat 5.3, SaturatedFat 3, Cholesterol 13.2, Sodium 97.2, Carbohydrate 19.3, Fiber 0.6, Sugar 12.5, Protein 1.6
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
CARAMEL CANDY BARS
You'll love these delicious, buttery bars. They're so rich that a small portion may be enough to satisfy your sweet tooth-but don't expect many leftovers!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in flour until blended. Press into a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. , In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from heat; stir in confectioners' sugar and pecans. Spread over crust. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate 2 hours or until firm. Cut into bars.
Nutrition Facts :
FAMOUS CARAMEL COOKIE BARS
These are like the real thing, they are real good. If you want to speed up the process after dipping, put in refrigerator for about 30 minutes.
Provided by SAUNDRA
Categories Desserts Cookies No-Bake Cookie Recipes
Time 3h
Yield 40
Number Of Ingredients 4
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.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 26.6 g, Cholesterol 9.2 mg, Fat 9.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 117.9 mg, Sugar 14.7 g
CHOCOLATE-CARAMEL CANDY BARS
Store-bought candy can't compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside., In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring., Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container.
Nutrition Facts :
GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
- Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
- Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
- Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
- Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
- Once the cookie has chilled, line a baking sheet with parchment paper.
- Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
- Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
- While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
- Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
- Cut into ¾-inch (2 cm) thick slices with a sharp knife.
- Enjoy!
Nutrition Facts : Calories 1070 calories, Carbohydrate 90 grams, Fat 77 grams, Fiber 2 grams, Protein 9 grams, Sugar 54 grams
LAYERED CARAMEL CANDY BAR CHEESECAKE
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it, it's a slice of pure chocolaty caramel, layered heaven.
Provided by Heather Baird
Categories Dessert
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
- In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
- Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
- Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
- While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
- To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
- Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.
Nutrition Facts : Calories 1140, Carbohydrate 123 g, Cholesterol 230 mg, Fat 12 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 36 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 79 g, TransFat 1 1/2 g
CARAMEL CHEESECAKE BARS RECIPE
These Caramel Cheesecake Bars are so easy to throw together, and have the best flavor! We highly recommend them!
Provided by Elyse Ellis
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
- Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.
- In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
- Beat in eggs, one at a time.
- Add sour cream and mix again until smooth.
- Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
- Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
- Remove from the oven, and let cool for an hour.
- Combine brown sugar and butter in a saucepan over medium heat.
- Stir continuously until the butter is melted and sugar is dissolved.
- Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
- Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
- Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
- Smooth and let set until cool.
- Cut into squares and serve.
Nutrition Facts : Calories 411 kcal, Carbohydrate 53 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 260 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
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.
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