CARAMEL CRUNCH BARS
Make Caramel Crunch Bars that are creamy, crunchy, melty, salty, sweet. And as if that weren't enough to make Caramel Crunch Bars the most mouthwatering bar you'll ever eat, there's the chocolate drizzle. Yum.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
- Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 3 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
CARAMEL CRUNCH BARS
From KRAFT; anything caramel I have to try! *Cooking time is the hour needed to chill in the refrigerator.*
Provided by AZPARZYCH
Categories Dessert
Time 1h10m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 8-inch pan with foil, with ends extended over the sides of the pan.
- Grease the foil.
- Place graham crackers on bottom of the pan, cutting if needed to fit.
- Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
- Pour over graham crackers, top with peanuts, marshmallows and pretzels.
- Drizzle with chocolate.
- Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.
CARAMEL APPLE CRUNCH BARS
Marzetti® Old Fashioned Caramel Dip and sweet apples take classic oat bars from ordinary to extraordinary!
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a mixing bowl, combine flour, oats, salt and baking soda.
- In a large mixing bowl, blend together butter, shortening and sugar with an electric mixer on medium speed until smooth. Add dry mixture and blend to form a crumbly mixture.
- Measure and set aside 2 cups crumbs. Press remaining crumbs into a 9x13 inch pan. Spread apples into an even layer over crust.
- Transfer Marzetti Old Fashioned Caramel Dip to a microwave safe bowl and microwave for 30 to 40 seconds or until warm. Stir until smooth. Pour over apples and sprinkle remaining crumbs over all.
- Bake on middle rack of oven for 25 to 30 minutes or until top is golden brown and apples are tender. Cut into desired size bars while slightly warm and serve.
- Store remaining bars covered in refrigerator.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 28.6 g, Cholesterol 12.7 mg, Fat 9.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 189.6 mg, Sugar 15.9 g
CHOCOLATE CARAMEL CRUNCH BARS
I got this recipe from my mom's old cookbook. I am sure it was something my grandma used to make. I will be making these for my Christmas baking trays.
Provided by Leanne
Categories Bar Cookie
Time 45m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Heat caramels and water over low heat, stirring often until caramels are melted and mixture is smooth.
- Preheat oven to 350°F.
- Mix flour, oats, brown sugar, margarine, baking soda and salt. Reserve 1 cup for the topping. Press remaining ingredients into a ungreased 9x13-inch pan.
- Bake 10 minutes.
- Sprinkle chocolate chips over baked layer, drizzle with caramel mixture.
- Sprinkle remaining reserved mixture on top. Bake until lightly brown about 15 minutes.
- Cool slightly; cut into 2x1-inch bars.
CARAMEL-CHOCOLATE CRUNCH BARS
"These bars are lower in calories and are just scrumptious," says Agnes Ward. "The Grape-Nuts and oatmeal gives them a nice nutty crunch." With caramel and chocolate on top, you'd never guess these are light.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a 9x5-in. loaf pan with heavy-duty foil. Coat foil with cooking spray and set aside. , In a small bowl, cream butter and brown sugar. Add the oats, flour and cereal; mix well. Pat into prepared pan. , Drizzle caramel topping to within 1/2 in. of edges. Bake at 400° for 10-12 minutes or until golden brown., Immediately sprinkle with chocolate chips. Bake 1 minute longer. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 177 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
RAW CARAMEL PEANUT CRUNCH BARS
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Provided by Donna Hay
Categories HarperCollins Dessert Breakfast Candy Peanut Peanut Butter Chocolate Date Rice Wheat/Gluten-Free Raw Dark Chocolate Kid-Friendly Small Plates Soy Free Tree Nut Free Healthy
Yield Makes 20
Number Of Ingredients 6
Steps:
- Line a 10cm x 20cm loaf tin with non-stick baking paper.
- Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
- Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
- Do Ahead
- Keep bars refrigerated in an airtight container for up to 2 weeks.
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