Caramel Layer Choco Squares Recipes

CHOCOLATE CARAMEL COMMOTION BARS

Steps:

• Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
• Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
• Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
• Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
• Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

SWEET CHOCOLATE CARAMEL SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, 12 to 15 minutes.
• Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over pecans and coconut.
• Bake in the preheated oven until set, 25 to 30 minutes.
• Heat caramels and milk together in a small saucepan over medium-low heat until smooth, 2 to 3 minutes. Pour caramel sauce over baked sweetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting into bars.

CARAMEL LAYER CHOCOLATE SQUARES

Steps:

• Combine caramels and half of evaporated milk. Cook over low heat, stirring often until melted and smooth.
• Grease 9x13-inch pan. Combine dry cake mix, butter and the rest of the evaporated milk and chocolate chips. Stir just until mixed.
• Press half of dough firmly in pan. Bake 6 minutes at 350°F.
• Spread caramel mixture over all.
• Top with remaining half of dough. Spread gently to cover.
• Bake at 350°F for 15 minutes.

CARAMEL LAYER SQUARES

Steps:

• First Step:.
• Cook over low heat until carmels are melted. Keep stirring. Set aside to cool.
• Second Step:.
• Mix by hand, cake mix, butter, evaporated milk and nuts.
• Grease and flour 13 x 9 pan. Press 1/2 dough into pan, reserving remaining dough for topping.
• Bake at 350 for 6 minutes.
• Third Step:.
• Sprinkle 1 cup semi sweet chocolate chips over baked crust. Spread carmel mixture over chocolate pieces. Spread reserved dough over carmel mixture.
• Return to oven and bake 15 minutes.
• Cool and cut into squares.

CHEWY CHOCO-CARAMEL SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, baking chips and toffee bits., Press half of mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Meanwhile, in a large saucepan, combine milk, caramels and butter. Cook and stir over medium heat until smooth., Pour caramel mixture over crust. Crumble remaining cake mixture over top. Bake 20-25 minutes longer or until edges begin to brown and topping is set. Cool completely in pan on a wire rack. Cut into bars.

CARAMEL LAYER CHOCO-SQUARES

Steps:

• Heat oven to 350°F. Reserve 2 tablespoons evaporated milk for cake mixture. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat.In large bowl, combine cake mix, nuts, margarine and reserved 2 tablespoons evaporated milk mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13 x 9-inch pan reserve remaining dough mixture for topping.Bake at 350°F. for 8 minutes. Sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven bake an additional 15 to 18 minutes or until filling is set. Cool completely cut into bars.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 190 Protein 2g Carbohydrate 24g Fat 9g Sodium 150mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARAMEL LAYER CHOCO-SQUARES

Steps:

• Heat oven to 350°F. Reserve 2 tablespoons evaporated milk for cake mixture. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat.In large bowl, combine cake mix, nuts, margarine and reserved 2 tablespoons evaporated milk mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13 x 9-inch pan reserve remaining dough mixture for topping.Bake at 350°F. for 8 minutes. Sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven bake an additional 15 to 18 minutes or until filling is set. Cool completely cut into bars.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 bar): Calories 190 Protein 2g Carbohydrate 24g Fat 9g Sodium 150mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE CARAMEL BARS

Steps:

• In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.