CHOCOLATE-CARAMEL COOKIE BARS
Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha made this recipe on Martha Bakes episode 405.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
- Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
- Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
- Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.
FAMOUS CARAMEL COOKIE BARS
These are like the real thing, they are real good. If you want to speed up the process after dipping, put in refrigerator for about 30 minutes.
Provided by SAUNDRA
Categories Desserts Cookies No-Bake Cookie Recipes
Time 3h
Yield 40
Number Of Ingredients 4
Steps:
- Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
- Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 26.6 g, Cholesterol 9.2 mg, Fat 9.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 117.9 mg, Sugar 14.7 g
CHOCOLATE CARAMEL COOKIE BAR
Carolyn and Jodi at Crave Cupcakes have upgraded this bar from just caramel to a caramel ganache.
Provided by Food Network Canada
Categories bake,chocolate,dessert
Yield 32 servings
Number Of Ingredients 9
Steps:
- Grease an 8"X8" square baking pan.
- Preheat oven to 350ºF.
- Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.
- Gradually add sugar and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.
- Turn mixer to lowest speed and slowly add the flour. Mix until well combined.
- Press dough evenly into your prepared baking pan.
- Place pan in oven and bake for 15 min or until the top is light golden brown.
- Set aside and allow to completely cool.
- Melt butter in a saucepan over medium heat.
- Add brown sugar, corn syrup and sweetened condensed milk.
- Bring to a rolling boil over medium heat.
- Once boiling, keep boiling and stir constantly for 5 minutes.
- Remove saucepan from heat and pour caramel over the cooled shortbread cookie layer.
- Allow to cool for at least 1 hour.
- Once cooled, sprinkle with 1/4 tsp sea salt.
- Place Carmelia Chocolate in a glass bowl and set aside.
- Place whipping cream in a saucepan and bring to just a boil over medium heat.
- Pour hot cream over chocolate.
- Allow mixture to sit for 5 minutes.
- Stir chocolate and cream together with a spatula until well combined and no lumps are visible.
- Pour over caramel and allow to completely cool.
- Once cooled, cut bar into 32 1"x 2" pieces.
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.
COOKIE AND CARAMEL CHOCOLATE BARS
If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
CARAMEL CANDY BAR COOKIES
Yummy candy bar cookies made with caramels! These will go fast at any family gathering.
Provided by Naffle
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oats, baking soda, and salt in a bowl.
- Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly; do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan.
- Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on; remove crust and let cool in the pan for 10 minutes.
- Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust; sprinkle reserved crust mixture, nuts, and butterscotch chips on top.
- Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 22.7 g, Cholesterol 12.9 mg, Fat 8.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 106.8 mg, Sugar 16.5 g
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.
GOOEY CARAMEL-CHOCOLATE BARS
Who doesn't love gooey chocolate and caramel all wrapped up in a quick-to-make bar cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 14 g, TransFat 0 g
3-LAYER CHOCOLATE CARAMEL COOKIE BARS
Make and share this 3-Layer Chocolate Caramel Cookie Bars recipe from Food.com.
Provided by Lexi8185
Categories Bar Cookie
Time 1h
Yield 12 bars, 12 serving(s)
Number Of Ingredients 18
Steps:
- Cookie Layer:.
- Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
- Add in flour and mix until the dough starts to form a crumbly mixture.
- Mix in evaporated milk until the dough starts to look like play-dough. Add water.
- Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
- Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
- Caramel Layer:.
- While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
- Add brown sugar and stir on medium-high heat for 2 minutes.
- Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
- Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
- Chocolate Marshmallow Layer:.
- In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
- Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
Nutrition Facts : Calories 562.2, Fat 26.2, SaturatedFat 16.1, Cholesterol 44.5, Sodium 237.2, Carbohydrate 85.3, Fiber 2.8, Sugar 64.2, Protein 4.5
GOOEY CHOCOLATE CARAMEL BARS
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
Nutrition Facts : Calories 156 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL-CHOCOLATE COOKIE BARS
Top shortbread cookie bars with caramel, coconut and chocolate to make tasty Caramel-Chocolate Cookie Bars! Bite into these cookie bars for a sweet treat.
Provided by My Food and Family
Categories Home
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Place cookies in single layer in 13x9-inch pan.
- Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Spoon over cookies; spread with spatula to form even layer in pan.
- Sprinkle with coconut; drizzle with chocolate. Let stand 10 min. or until caramel is firm before cutting dessert into bars.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
HOMEMADE COOKIE, CARAMEL AND CHOCOLATE CANDY BARS
I got this recipe from one of my 5 telephone company cookbooks! It's very easy and delicious. I've had to give it out many times.
Provided by CaramelPie
Categories Dessert
Time 22m
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Line a 9"x13" pan with Club crackers.
- Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
- Microwave on high for 3 minutes.
- Stir, then microwave on high for 3 more minutes.
- Stir, then pour over crackers in pan.
- Add another layer of Club crackers.
- Combine peanut butter and chocolate chips in another glass bowl.
- Microwave for 1 minute.
- Stir until smooth.
- Spread over 2nd layer of crackers.
- Refrigerate.
Nutrition Facts : Calories 168.8, Fat 10, SaturatedFat 2.9, Cholesterol 0.5, Sodium 98.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.4, Protein 2.5
CHOCOLATE CHIP-CARAMEL-PUDDING COOKIE BARS
We've cracked the code for making perfectly soft cookie bars! These treats combine chocolate chip cookie dough with vanilla pudding mix, plus chopped Rolo™ caramels for chocolate-caramel indulgence that everyone will love!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan.
- Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 28 g, TransFat 0 g
CHOCOLATE-CARAMEL COOKIE BARS
Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
- Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
- Let stand 2 hours before cutting into bars.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE
A delicious chocolate chip cookie bar loaded with chocolate and caramel. YUM!
Provided by Six Sisters Stuff
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the caramel by adding unwrapped caramels and cream into a microwave safe bowl. Microwave at 20 second intervals stirring until all are melted and smooth. Set aside.
- Melt the butter in a saucepan over medium heat. Cook and stir often until it becomes brown in color, about 6 minutes. It will start to foam, then reduce down and then start to foam again.
- When it starts to brown, stir constantly so it doesn't burn. When it's done the foam is light brown. Remove from heat and let cool for about 5-7 minutes.
- Once cool, pour butter into a large mixing bowl.
- Add sugar and brown sugar and mix with a hand mixer on low speed until combined. Set aside for a few minutes.
- In a medium bowl combine flour, baking soda and salt. Set aside.
- Add eggs into the cooked butter mixture and mix on low setting or by hand. Add in vanilla to the mixture.
- Add flour mixture with the wet ingredients and mix until combined. Stir in chocolate chips.
- Grease a 9 x 13 inch pan with non stick cooking spray.
- Press half of the cookie dough into the prepared pan.
- Go up the sides of the pan about 1/4 -1/2 inch. Spread and pat down the dough with hands until bottom of pan is completely covered.
- Pour the caramel mixture over the cookie dough. Place the Hershey bar pieces over the caramel layer.
- Place flattened pieces of the remaining cookie dough all over the chocolate pieces until mostly covered. (there will be spots that aren't covered).
- Bake for about 30 minutes until golden brown.
- Cool and slice into bars.
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