CARAMEL CRUMB BARS
These delicious and easy to prepare Caramel Crumb Bars are going to be your new favourite recipe. They're so simple! The base and topping are made from the same mixture and are filled with a delicious, creamy caramel. Try them today!
Provided by Alexandra
Categories Afternoon Tea Dessert Morning Tea
Time 1h37m
Number Of Ingredients 11
Steps:
- Preheat your oven to 175 Degrees C (350F).
- Line a 27cm x 18cm (11″ x 7″) tin with baking paper. (Allow an overhang - it makes it easier when removing the slice!) Coat the baking paper with some oil spray.
Nutrition Facts : Calories 315 kcal, Carbohydrate 51 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 453 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
CARAMEL CRUMB BARS
This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving.
Provided by blucoat
Categories Bar Cookie
Time 55m
Yield 24 two-inch squares
Number Of Ingredients 9
Steps:
- Position a rack on the lowest level of the oven; preheat to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, then use a little butter to lightly grease the paper.
- For the dough: Combine the 16 tablespoons of butter, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until the mixture is soft and light. Add the vanilla extract and mix to incorporate.
- Reduce the speed to low, then gradually add 2 1/4 cups of the flour and beat until well incorporated to form a smooth dough. Use a spatula to scrape down the bowl and paddle.
- Remove the bowl from the mixer; transfer three-quarters of the dough into the prepared pan. Use the palm of your hand to press the dough down lightly and evenly. Chill the dough-lined pan while you make the topping: Work the remaining 1/4 cup flour into the remaining dough with your fingertips so that it forms small crumbs. Set aside at room temperature.
- For the filling: Combine the butter, corn syrup, brown sugar and condensed milk in a medium saucepan over medium heat, stirring occasionally. Allow the mixture to boil gently, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly. Pour into a stainless-steel bowl to cool for 5 minutes.
- To assemble: Pour the cooled filling on top of the chilled dough, then scatter the crumb mixture evenly over the top. Bake for about 30 minutes, until the filling bubbles gently and is a deep caramel color and the dough and crumb topping are baked through.
- Cool in the pan on a wire rack for 15 to 20 minutes, until lukewarm. Use the parchment paper to lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into roughly 2-inch squares.
CHOCOLATE CHIP CARAMEL BARS
Steps:
- HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
- COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
- COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
- COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
- BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.
CARAMEL CHIP BARS
It's fun to take a yellow cake mix and create something that is this rich and wonderful. We like eating the bars when they are cold, right out of the refrigerator. They're ideal with a tall glass of milk. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. , In a large bowl, beat the cake mix, oil and eggs until blended. Stir in chips and chopped candy bar (dough will be stiff). , Press three-fourths into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes., Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes longer or until edges are golden brown. , Cool on a wire rack for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 391 calories, Fat 20g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL CRUMB BARS
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F with a rack in the bottom third of the oven. Spray a 13x9 pan with cooking spray, then line the pan with aluminum foil or parchment (leaving an overhang so you can lift the bars out) and spray again with cooking spray. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium speed until soft and light, about 2-3 minutes. Beat in the vanilla. With the mixer on low, add 2 1/4 cups of the flour, beating just until the dough is smooth and the flour has been absorbed, and stopping to scrape the sides of the bowl and the paddle as necessary. Transfer 3/4 of the dough into the prepared baking pan. Press the dough evenly into the pan to form the bottom layer. Transfer the pan to the refrigerator while you make the filling and top layer. Add the remaining 1/4 cup of flour to the remaining dough in the mixer bowl and work it in with your fingertips until 1/8 - 1/4-inch crumbs form. Set aside. To make the filling: In a medium saucepan, combine the butter, corn syrup, brown sugar and condensed milk. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it begins to thicken and darkens in color slightly, about 10 minutes. Remove from the heat and let cool for about 10 minutes. Remove the pan from the refrigerator and pour the filling over the bottom crust. Use an offset spatula to spread it evenly then distribute the crumb topping over the filling. Bake for about 30 minutes, or until the filling is gently bubbling and a dark caramel color. Cool the bars in the pan on a wire rack until lukewarm, about 15-20 minutes. Use the foil (or parchment) to lift the bars out of the pan and onto a cutting board. Once completely cool, cut into 2-inch squares.
APPLE CARAMEL CRUMB BARS
Closest to the famous coffee chain's version I've ever tasted, mmmmm good. These are really good and worth the extra time to make.
Provided by Diane Renwick
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 3h24m
Yield 48
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream, 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons white sugar in a small, heavy saucepan over medium-low heat. Cook, stirring constantly, until sugars dissolve, 2 to 3 minutes. Bring sauce to a simmer, stirring frequently. Cook until slightly thickened, about 7 minutes. Remove from heat and stir in whiskey.
- Combine 1 3/4 cups flour, 1/3 cup white sugar, 2 teaspoons orange zest, and salt in a food processor; pulse to briefly combine. Scatter 3/4 cup butter pieces over the flour mixture and process until dough starts clumping together.
- Press dough over the bottom of a 9x13-inch baking pan. Brush egg white over dough.
- Bake in the preheated oven until lightly golden, about 18 minutes. Cool on a wire rack.
- Combine apples, apple juice, 1/4 cup brown sugar, 1/4 cup white sugar, lemon juice, and apple pie spice in a large skillet. Bring to a boil; cook, stirring frequently, until mixture thickens and looks dry, 18 to 20 minutes. Remove from heat and let cool. Stir in 1 tablespoon orange zest.
- Place 1 1/4 cups flour and 1/3 cup white sugar in a food processor; pulse briefly to combine. Scatter 1/2 cup butter pieces and walnuts over flour mixture. Process until topping mixture starts to clump together. Pour into a bowl. Squeeze topping mixture with your fingertips to form clumps the size of peas.
- Spread cooled filling evenly over dough. Drizzle 1/2 the caramel sauce on top. Sprinkle topping evenly over caramel.
- Bake in the preheated oven until edges are light golden, about 35 minutes. Place pan on a wire rack to cool for 10 minutes. Drizzle remaining caramel sauce on top. Let cool completely, about 15 minutes. Cover with aluminum foil and refrigerate until firm, about 1 hour. Cut into bars.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 17.6 g, Cholesterol 14.6 mg, Fat 6.4 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 66 mg, Sugar 10.5 g
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
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