Chocolate Fudgy Caramel Bars Recipes

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 BUTTERSCOTCH CARAMEL BARS

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.

GOOEY CARAMEL-CHOCOLATE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
• Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
• Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
• Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.

CHOCOLATE-CARAMEL REVEL BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
• In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Spread mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top.
• Bake 34 to 38 minutes or until golden brown. Cool completely, about 2 1/2 hours.
• Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.

CHOCOLATE-CARAMEL CANDY BARS

Steps:

• Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside., In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring., Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container.

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.

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.

CHOCOLATE-FUDGY CARAMEL BARS

Steps:

• Heat oven to 400°F.
• Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray foil lightly with cooking spray; set aside. Melt 2 Tbsp. butter. Mix with graham crumbs and 1 Tbsp. sugar; press onto bottom and 1/2 inch up sides of pan.
• Microwave chocolate and remaining butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Add 3/4 cup sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended. Spread half of the chocolate mixture over crust; set aside.
• Microwave caramel bits and water in small microwaveable bowl on HIGH 2 min. stirring after 1 min. Stir until caramel bits are completely melted and mixture is well blended; pour over chocolate batter on crust. Top with remaining chocolate batter and walnuts. Press walnuts lightly into batter to secure.
• Bake 15 to 20 min. or until center is set. Cool completely.

OATMEAL CHOCOLATE FUDGE BARS

Steps:

• Preheat oven to 350°.
• Cream butter, sugar and salt in a mixer.
• Add flour and oatmeal, blend until it holds together.
• Heat milk in a pan and add chocolate chips.
• Use low heat and stir until the chips are melted and you have a smooth chocolate cream.
• Using a 9x13 pan, press 3/4 of the dough mixture in the pan, spreading and patting it to cover the whole surface.
• Pour chocolate cream over crust.
• Crumble last bit of dough over the chocolate, creating a third spotty layer.
• Bake for 30 minutes, until lightly browned.
• Cool, cut, transfer to a wax paper lined tray and allow to firm up a bit before serving- I leave them for a few hours and they become fudge-like, but they are still yummy if you eat them sooner than that.
• You can also use a smaller pan- I have used a 10" square and just baked a little longer for a thicker bar, which required a longer cooling time as well.
• Note: removing to the wax paper is necessary-- if you cool them too long in the pan they are hard to remove, as the bottom crust tends to stick to the pan.

GOOEY CARAMEL FUDGE BARS

Steps:

• Mix together cake mix, butter, and 1/3 cup of the evaporated milk.
• In a greased cake pan, spread half of the batter evenly in the pan and bake at 350 degrees for 6 minutes.
• Meanwhile, over low heat or in the microwave, melt unwrapped caramels and 1/3 cup evaporated milk until smooth and creamy, stirring often.
• Remove half baked crust from oven and sprinkle with chocolate chips.
• Drizzle caramel over crust.
• Drop remaining batter on top of crust and bake for 14-17 minutes.
• Cool slightly and refridgerate to allow caramel to set up.

CHEWY CHOCOLATE CARAMEL BARS RECIPE - (4.5/5)

Steps:

• Heat the oven to 350F. Line a 13X9 baking pan with parchment paper. Set aside. In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands. Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine. In a large mixing bowl add the dry ingredients mix and pout the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it's going to be similar to a light crumby cookie dough. Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed. In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pout over the cookie dough base. Sprinkle the chocolate chips over the caramel layer. Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips. Top with the remaining caramels. Bake for 25 minutes. It may seem bubbly and undone but once cooled the caramel and chocolate layers will set. Cool completely in the pan before cutting into bars.

FUDGE JUMBLES (CHOCOLATE COOKIE BARS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, brown sugar, 1 cup margarine, eggs, 2 teaspoons vanilla extract, and 1 teaspoon baking soda together in a bowl until combined. Stir in oats. Press 2/3 the mixture into the bottom of the prepared pan.
• Melt butterscotch, chocolate chips, and 2 tablespoons margarine in a saucepan over medium heat. Stir in condensed milk and 2 teaspoons vanilla extract until smooth. Pour into the baking pan; crumble remaining oat mixture on top.
• Bake in the preheated oven until set, about 25 minutes. Cool for at least 10 minutes. Cut into squares.