CHOCOLATE-TOFFEE-CARAMEL BARS
Enjoy these delicious chocolate and caramel bars - a delightful dessert treat.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
- Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
- Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
- Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 56 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Bar, Sodium 250 mg, Sugar 43 g, TransFat 1/2 g
CHOCOLATE-TOFFEE-CARAMEL BARS
Make and share this Chocolate-Toffee-Caramel Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 9
Steps:
- In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
- Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
- Press half the mixture into a greased 13x9 inch baking dish.
- Bake at 350° for 10 minutes.
- In a saucepan, add the margarine, caramels, and condensed milk.
- Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
- Pour caramel mixture over baked crust; spread evenly.
- Crumble remaining cake mix mixture over the caramel layer.
- Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
- Cool for 20 minutes.
- Run a knife around sides of pan to loosen bars.
- Cool 40 minutes.
- Refrigerate 1 hour.
- Cut into bars.
- Store in refrigerator.
CHOCOLATE CARAMEL TOFFEE BARS
Chocolate Caramel Toffee Bars! With just 7 ingredients and less than 30 minutes these bars are super easy to make and so delicious!
Provided by Holly Sander
Categories Desserts
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9×13" baking pan. Line it with parchment paper so that you can easily remove the bars.
- Using a mixer, cream the butter and brown sugar until smooth - about 2 minutes.
- Add the egg and vanilla. Mix again, scraping the sides of the bowl as needed.
- Add the flour and mix until just combined. The mixture will be thick and moist.
- Place the mixture into the prepared pan and press along the bottom to cover it evenly.
- Bake for 18 minutes or until the shortbread is set and just slightly browned around the edges.
- When the bars come out of the oven, immediately place the unwrapped Milk Chocolate Caramel Squares on top of the shortbread crust. Let them sit for about 5 minutes to melt. The cookie bars should be warm enough to melt the chocolate if you put them on right away. If they are not melting, place them in the oven (the oven can be turned off... it will still be warm from baking) for about 2-3 minutes or until the caramel squares are melted.
- Use a spatula to smooth the chocolate and caramel evenly.
- Immediately sprinkle on the toffee and chopped caramel squares.
- Allow the chocolate to set. This will take a couple of hours.
- When the chocolate is still slightly soft, use a sharp knife to cut the bars.
- Store in an airtight container at room temperature for 4-5 days. Or freeze for up to 6 weeks.
Nutrition Facts : Calories 276 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 88 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHOCOLATE-TOFFEE-CARAMEL BARS
Make and share this Chocolate-Toffee-Caramel Bars recipe from Food.com.
Provided by Lakerdog2
Categories Bar Cookie
Time 3h30m
Yield 1 bar, 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Grease 13x9-inch pan.
- In large bowl, combine cake mix, oil and eggs; blend well.
- Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F for 10 minutes.
- Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
- Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
- Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes.
- Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars.
- Store in refrigerator.
Nutrition Facts : Calories 395.2, Fat 20, SaturatedFat 7.8, Cholesterol 27.8, Sodium 276.8, Carbohydrate 53, Fiber 1.1, Sugar 42.3, Protein 4.5
TOFFEE COFFEE CHOCOLATE CARAMEL BARS
Make and share this Toffee Coffee Chocolate Caramel Bars recipe from Food.com.
Provided by Super San Mateo Che
Categories Bar Cookie
Time 58m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease a 9 x 13 pan.
- Beat together the cake mix, oil, ½ cup coffee and eggs.
- Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
- Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
- Bake this layer for 10 minutes.
- In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
- Pour the filling over the partially baked crust.
- Sprinkle with 1/2 cup pecans.
- Spoon the remaining ¼ batter mix over the pecans.
- Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
- Bake an additional 30 minutes.
- Allow the pan to cool completely and cut into square bars.
CARAMEL TOFFEE SQUARES
Make and share this Caramel Toffee Squares recipe from Food.com.
Provided by andypandy
Categories Bar Cookie
Time 30m
Yield 36 squares
Number Of Ingredients 8
Steps:
- Base:.
- Combine all base three ingredients and pat into a 7 x 11 brownie pan.
- Bake at 350°F 20 minutes or until golden.
- Filling:.
- Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.
- Bring to a boil, for five minutes, stirring constantly, as it can burn easily.
- Remove from heat.
- Beat with a spoon until it starts to thicken: pour over the baked cooled base.
- Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.
- Chill and cut into squares.
Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 3.5, Cholesterol 15, Sodium 51.4, Carbohydrate 10.8, Fiber 0.1, Sugar 7, Protein 0.8
CHOCOLATE CARAMEL BARS
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
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.
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