Caramel Layer Squares Recipes

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

PERFECTED MILLIONAIRE'S SHORTBREAD RECIPE

Steps:

• Preheat the oven to 350°F (180°C) then butter and line an 8-inch (or 9-inch) square pan. Set aside.
• In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.
• Add in the flour and salt and mix until the dough comes together. Press into the pan until leveled.
• Bake for roughly 32-35 minutes or until lightly browned on top. Set aside to cool completely.
• Place the sweetened condensed milk and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
• Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes (See above video). Remember to whisk all the time so the caramel won't stick t the bottom of the pot and burn.
• Pour the thick golden caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
• Melt the chocolate and pour over the caramel. Smooth until leveled. Allow setting at room temperature for the chocolate to harden and cut into 16 squares using a warm knife. Store any leftovers at room temperature in an airtight container for 5 days.

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.

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.

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.

CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray it with nonstick cooking spray.
• Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. You can use a mixer if you prefer but it's easy to do by hand.
• Stir in eggs and vanilla extract, then stir in baking soda and salt. Slowly mix in 3 cups flour and stir just until the batter is smooth and comes together. Stir in chocolate chips.
• Press half the batter into the bottom of the prepared pan.
• Place caramels and cream in a medium microwave-safe bowl. Heat on high power for 1 minute, then stir until the cream mixes into the melted caramels, heating in additional 30 second increments until caramel is melted and smooth. You can also do this in a medium saucepan over medium-low heat.
• Stir remaining 1 tablespoon flour into the caramel. Pour caramel mixture over cookie dough in pan, leaving a small border around all the edges.
• Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. The cookie dough won't make a solid cover and a little of the caramel may peek through.
• Bake for 30-35 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.