Caramel Cinnamon Swirl Bars Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl; set aside. 2 Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13 x 9-inch baking pan. Bake 15 minutes or until firm. 3 Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect. 4 Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan; remove foil. Cut into 24 bars.

CINNAMON CARAMEL SWIRL BARS

Steps:

• Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

CINNAMON CARAMEL SWIRL BARS

Steps:

• Preheat oven to 350°F Mix flour, baking powder, cinnamon and salt in medium bowl; set aside.
• Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan; remove foil. Cut into 24 bars.

MINT SWIRL BARS

Steps:

• In a bowl, beat cream cheese, butter and sugar. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Transfer half of the batter to another bowl; stir in nuts and chocolate. Spread into a greased 9-in. square baking pan., Stir peppermint extract and food coloring if desired into remaining batter. Spoon over chocolate layer; cut through batter with a knife to swirl. Bake at 350° until a toothpick inserted in center comes out clean, 15-20 minutes. Cool on a wire rack., In a saucepan, melt chocolate and butter. Remove from heat; stir in confectioners' sugar, vanilla and enough water to achieve glaze consistency. Pour over brownies and spread evenly. Cut into bars.

CINNAMON CARAMEL SWIRL BARS

Steps:

• Preheat oven to 350 degrees F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

MCCORMICK® CINNAMON CARAMEL SWIRL BARS

Steps:

• Preheat oven to 350 degrees F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside.
• Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.