Caramel Morsel Bars Recipes

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CARAMEL MORSEL BARS



Caramel Morsel Bars image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 6

49 (14 oz. bag) KRAFT Caramels
3 Tablespoons water
5 cups crisp rice cereal
1 cup peanuts (I use right from a can and separate halves)
1 pkg (6 oz.) (1 cup) semi-sweet real chocolate morsels
1 pkg (6 oz.) (1 cup) butterscotch flavored morsels

Steps:

  • Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over cereal and nuts; toss until well coated.
  • With greased fingers, press mixture into greased 13 X 9-inch baking pan. Sprinkle morsels on top.
  • Place in 200 degree oven for 5 minutes, or until morsels soften. Spread softened morsels until blended to form a frosting. Cool; cut into bars.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CARAMEL MORSEL BARS



Caramel Morsel Bars image

Had these at a wedding shower and they were so yummy! My friend said she clipped this recipe from a Kraft advertisement that appeared in a magazine about 30 years ago. She uses rice krisp cereal so not sure what it would be like with a toasted oat cereal.

Provided by teapotter

Categories     Bar Cookie

Time 15m

Yield 30 serving(s)

Number Of Ingredients 6

1 (14 ounce) bag caramels
3 tablespoons water
5 cups crisp rice cereal or 5 cups toasted oat cereal
1 cup peanuts
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Steps:

  • Melt caramels with water in a saucepan over low heat. Stir frequently till caramels are melted and sauce is smooth.
  • Toss cereal and peanuts together in a bowl. Pour the melted caramel sauce over the mixture and toss until well coated.
  • With buttered fingers, press the mixture into a greased 13 x 9 inch baking pan. Sprinkle chocolate and butterscotch chips on top and place in a 200F oven for about 5 minutes or until chips are softened. Spread the softened chips to blend slightly and form a frosting over the top. Cool and cut into bars. Cut into 30 bars or in sizes as desired.

Nutrition Facts : Calories 152.5, Fat 6.8, SaturatedFat 3, Cholesterol 0.9, Sodium 74.6, Carbohydrate 22.3, Fiber 0.8, Sugar 16.1, Protein 2.5

CHOCOLATE CHIP CARAMEL BARS



Chocolate Chip Caramel Bars image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 2 dozen bars

Number Of Ingredients 13

Pillsbury® Baking Spray with Flour
1 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs, lightly beaten
2 tsps. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1 tsp. salt
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) bag caramels, unwrapped
2 tbsps. cold water

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 BUTTERSCOTCH CARAMEL BARS



Chocolate Butterscotch Caramel Bars image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h5m

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour
1 1/2 cups regular or quick oats
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera)
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

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.

WHITE CHIP-CARAMEL BARS



White Chip-Caramel Bars image

White chocolate and rich brown-sugary caramel raise the bar on easy and delicious bar cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 36

Number Of Ingredients 9

2 1/4 cups packed brown sugar
3/4 cup butter or margarine, melted
1 tablespoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped walnuts
1 cup white vanilla baking chips
1/2 cup white vanilla baking chips, melted

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour and baking powder until well blended. Stir in walnuts and 1 cup baking chips. Spread in pan.
  • Bake 25 to 30 minutes or until golden brown and center is set. Cool completely, about 1 hour. Drizzle with melted chips. Let stand until set. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 19 g, TransFat 0 g

CARAMEL CHIP BARS



Caramel Chip Bars image

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

1/2 cup butter, cubed
32 caramels
1 can (14 ounces) sweetened condensed milk
1 package yellow cake mix (regular size)
1/2 cup canola oil
2 eggs
2 cups miniature semisweet chocolate chips
1 cup vanilla or white chips
1 Heath candy bar (1.4 ounces), chopped

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 CARAMEL BARS



Chocolate Caramel Bars image

Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 5

1 package (11 ounces) caramels
1 can (5 ounces) evaporated milk, divided
3/4 cup butter, softened
1 package German chocolate cake mix (regular size)
2 cups semisweet chocolate chips

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.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

NESTLE® TOLL HOUSE® CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES



NESTLE® TOLL HOUSE® Caramel Filled DelightFulls™ Chocolate Chip Cookies image

America's favorite chocolate chip cookie recipe gets a bit dressed up with the lusciousness of Caramel Filled DelightFulls.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 25m

Yield 48

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups NESTLE® TOLL HOUSE® Delightfulls Caramel Filled Morsels
1 cup chopped nuts*

Steps:

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 135 calories, Carbohydrate 15.9 g, Cholesterol 20.4 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 111 mg, Sugar 6.6 g

SWIRLED MILK CHOCOLATE & CARAMEL MORSEL COOKIES



Swirled Milk Chocolate & Caramel Morsel Cookies image

Make and share this Swirled Milk Chocolate & Caramel Morsel Cookies recipe from Food.com.

Provided by josamky1063

Categories     Drop Cookies

Time 28m

Yield 46-52 cookies, 4 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
Nestle milk chocolate and caramel swirled morsels
1 cup chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
  • Stir in 1 cup morsels (THE MORSELS ARE THE NEW TOLL HOUSE SWIRLED MILK CHOCOLATE & CARAMEL MORSELS) (set aside remaining morsels) and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
  • Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies.
  • PAN COOKIE VARIATION:.
  • Grease 15 x 10-inch jelly-roll pan. Prepare dough as above, stirring in 1 cup morsels. Spread into prepared pan. Sprinkle with remaining morsels. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  • * NOTE: If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

Nutrition Facts : Calories 1191.5, Fat 68.8, SaturatedFat 31.7, Cholesterol 227.8, Sodium 1275.5, Carbohydrate 135.4, Fiber 4.5, Sugar 78.8, Protein 13.4

CARAMEL BARS



Caramel Bars image

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

32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
½ cup semisweet chocolate chips
½ cup chopped walnuts

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

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS



Chocolate-Peanut-Butter-Caramel Cereal Bars image

Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.

Provided by Riley Wofford

Categories     Cookie Recipes

Time 1h15m

Yield Makes 16

Number Of Ingredients 8

8 tablespoons unsalted butter, divided, plus more for pan
1 bag (10 ounces) mini marshmallows
Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
4 cups puffed-rice cereal
3/4 cup sugar
1/3 cup heavy cream
3/4 cup creamy peanut butter
3 ounces bittersweet chocolate, chopped (2/3 cup)

Steps:

  • Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
  • In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
  • Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

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From anaffairfromtheheart.com


THE MOST DELICIOUS O'HENRY BARS RECIPE - JOYFULLY THRIVING
2012-10-18 O’Henry Bars. Print Recipe. Pin Recipe. O’Henry Bars are the perfect combination of peanut butter and chocolate for a quick and easy bar dessert. Author: Kristen Whirrett | Joyfully Thriving. Prep Time: 10 m. Cook Time: …
From joyfullythriving.com


CARAMEL MORSEL BARS - RECIPE | COOKS.COM
TalkFood! Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over cereal and nuts. Toss until well coated with greased fingers. Press mixture into greased 13 x 9 inch baking pan. Sprinkle morsels on top; place in 200 degree oven for 5 minutes or until morsels soften.
From cooks.com


SALTED CARAMEL ALMOND BARS - BAKE OR BREAK
2021-05-12 Reduce mixer speed to low. Gradually add the flour mixture, mixing until crumbly and just combined. Press the dough evenly and firmly into the bottom of prepared pan. Prick the surface of the dough with a fork. Bake 15 to 18 minutes, or until the edges are golden brown. Set the pan on a wire rack to cool.
From bakeorbreak.com


CARAMEL MAGIC COOKIES BARS - LOVE FROM THE OVEN
2015-11-29 Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray or line with foil and then coat with non-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour half of sweetened condensed milk evenly over crumb mixture.
From lovefromtheoven.com


SALTED CARAMEL COOKIE BARS - HANDLE THE HEAT
2015-10-14 Preheat oven to 350°F. Line an 8 by 8-inch pan with aluminum foil and spray with nonstick cooking spray. Combine butter with sugar and stir until smooth. If still very hot, let cool slightly. Stir in egg, egg yolk, and vanilla until smooth. Add in salt and flour and stir until combined. Gently stir in chocolate chips.
From handletheheat.com


CARAMEL MORSEL BARS - RECIPE | COOKS.COM
2012-04-04 6 oz. chocolate chips. 6 oz. butterscotch chips or peanut butter chips. Melt caramels with water in double boiler over low heat, stirring frequently until smooth. Pour over cereal and nuts. Toss until well coated. With greased fingers, press into 9 x 13 inch pan. Sprinkle chips on top. Place in 200 degree oven for 5 minutes or until chips soften.
From cooks.com


LIGHTER CARAMEL 7-LAYER BARS RECIPE (MAGIC BARS) | FOODIECRUSH.COM
In a small bowl, melt the caramel candy squares in the microwave for 30 seconds or until melted and drizzle over the bars. In a small bowl, stir together the sweetened condensed milk, Greek yogurt, and sugar or sugar substitute. Evenly drizzle the milk mixture over the toppings. Bake at 350°F for 18-20 minutes.
From foodiecrush.com


CARAMEL CLUB CRACKER BARS RECIPE - SHUGARY SWEETS
2020-05-04 How to Make Club Cracker Bars. STEP 1. In saucepan, heat graham cracker crumbs, sugars, butter and milk. Bring to a boil and continue stirring while boiling for 5 minutes. Remove from heat. STEP 2. In foil lined (and buttered) 13×9 baking dish, layer club …
From shugarysweets.com


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