Chocolate Salted Caramel Bars Recipes

CHOCOLATE SALTED CARAMEL BARS

Chocolate Salted Caramel Bars image

I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

2 cups butter, softened
1-1/2 cups confectioners' sugar
1 cup sugar
6 teaspoons vanilla extract
4 cups all-purpose flour
1 package (14 ounces) caramels
1/3 cup heavy whipping cream
1 teaspoon kosher salt
1 package (12 ounces) dark chocolate chips

Steps:

Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Salted Caramel Chocolate Chip Cookie Bars image

Your new favorite indulgence--a chocolate chip cookie bar topped with a luscious layer of salted caramel for the ultimate chocolate-caramel taste sensation.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 25

Number Of Ingredients 7

Ingredients

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 bag (11 oz) caramels, unwrapped
1 cup (from 14-oz can) sweetened condensed milk (not evaporated)
3 tablespoons butter
1/2 teaspoon coarse sea salt
1/4 cup semisweet chocolate chips

Steps:

Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
Cut into 5 rows by 5 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 22 g, TransFat 0 g

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

Ingredients

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.

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Preheat oven to 350 degrees. Spray and line a 9 x 9 inch baking pan with parchment paper; set aside.
For the bottom shortbread layer, in a bowl, combine flour, melted butter, and sugar. Press into the bottom of the baking pan using the bottom of a measuing cup or clean hands. Bake for 20 minutes; set aside to cool.
For the middle layer, combine the butter, brown sugar, sweetened condensed milk, and corn syrup in a saucepan over medium heat. Whisking constantly, bring the mixture to a boil and reduce to a simmer. Cook for 5 minutes, stirring frequently, until thickened. Remove from heat and pour over the bottom shortbread layer. Set aside to cool and firm up. Alternatively, you can refrigerate for 15 minutes.
For the top layer, place the chocolate in a microwave-safe bowl and microwave on low power until chocolate is just melted, stopping to stir in 30 second intervals. Pour chocolate over caramel layer and sprinkle on sea salt. Chill completely before cutting into squares.

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