CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
CARAMEL FROSTED CHOCOLATE CHIP BUTTERSCOTCH BARS
Butterscotch Bars filled with chocolate chips and iced with a caramel buttercream!
Provided by Liz Berg
Categories 90+ Bar Cookies Recipes
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350º. Line a half-sheet pan (13x18 inches) with non-stick foil or grease regular foil with butter or cooking spray.
- Using an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until fluffy, about 2 minutes.
- Add the eggs and vanilla and continue beating for another minute.
- In a bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the batter mixture on low speed until incorporated.
- Stir in the chocolate chips. Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, about 25 to 30 minutes.
- Cool completely before icing.
- When brownies are cool, spread icing evenly over the top. Let them sit for about 30 minutes to allow the icing to firm up before cutting into squares.
- Icing: In a saucepan set over medium heat, melt 1 cup butter with 2 cups firmly packed golden brown sugar.
- Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
- Using an electric mixer fitted with a paddle attachment, beat 4 cups powdered sugar, 1/3 cup half-and-half and 1 tablespoon vanilla on medium speed until creamy, about 1 minute.
- Add the melted butter mixture and beat until combined.
Nutrition Facts : Calories 344 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 bar, Sodium 161 grams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
CHOCOLATE CHIP-CARAMEL-PUDDING COOKIE BARS
We've cracked the code for making perfectly soft cookie bars! These treats combine chocolate chip cookie dough with vanilla pudding mix, plus chopped Rolo™ caramels for chocolate-caramel indulgence that everyone will love!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan.
- Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 28 g, TransFat 0 g
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.
CHOCOLATE CHIP CARAMEL BARS
I like to bring these rich goodies to parties or my husband's workplace," says Julie Tambrini of Lansing, Illinois. "The combination of gooey chocolate caramel and a crumbly topping makes them irresistible."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 bars.
Number Of Ingredients 8
Steps:
- In a small bowl, combine 1/2 cup flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumb mixture into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 10-14 minutes or until set., In a saucepan or microwave-safe bowl, melt caramels with the milk. Stir in the remaining flour until smooth. Pour over crust. Sprinkle with reserved crumb mixture and chocolate chips. Bake for 12-15 minutes or until topping is golden brown. Cool on a wire rack.,
Nutrition Facts : Calories 282 calories, Fat 12g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 224mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL COCONUT CHOCOLATE CHIP BARS
These layered dessert bars are loaded with gluten free chocolate chunk dough, caramel sauce, chocolate chips, pecans and toasted coconut for the ultimate treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
- Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
- Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
- Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.
Nutrition Facts : ServingSize 1 Serving
BUTTERSCOTCH BARS
Enjoy the wonderful butterscotch flavor and satisfying crunch of pecans in these Butterscotch Bars, cleverly made with Duncan Hines French Vanilla Cake Mix. It's easy, tasty and fun to share.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
- Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
- Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 40.5 g, Cholesterol 43 mg, Fat 22.5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 11.3 g, Sodium 254.4 mg, Sugar 30.6 g
FROSTED BUTTERSCOTCH BARS
Make and share this Frosted Butterscotch Bars recipe from Food.com.
Provided by Divinemom5
Categories Bar Cookie
Time 30m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Melt ice cream at room temperature Heat oven to 350 Coat 15X10X1 inch pan with nonstick spray,line pan with foil,coat foil with spray.
- Whisk dry ingrediants together Beat butter and sugar until smooth Beat in melted ice cream,scraping bowl.
- At low speed,beat in flour mixture until smooth Fold in 1 cup butterscotch chips Spread batter in pan Bake 25 minutes,or until dry to the touch Cool on wire rack For Frosting: Spread cooled bars with prepared frosting Melt remaining 1/4 cup of butterscotch chip with oil in glass bowl in microwave on high for 45 seconds-- pipe mixture in lines over frosted bars,lightly drag knife across lines Store in refrigerator.
Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 5.2, Sodium 91.1, Carbohydrate 16.9, Fiber 0.2, Sugar 11.4, Protein 1
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