Double Chocolate Caramel Coffee Cups Cookie Mix Recipes

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DOUBLE-CHOCOLATE AND CARAMEL BARS (COOKIE EXCHANGE QUANTITY)



Double-Chocolate and Caramel Bars (Cookie Exchange Quantity) image

Indulge in rich bars that combine favorite caramel and chocolate flavors.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 72

Number Of Ingredients 11

3 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
2/3 cup baking cocoa
1 egg, beaten
1 1/2 cups firm butter or margarine
1 1/2 cups chopped walnuts
1 bag (12 oz) semisweet chocolate chips (2 cups)
48 caramels
2 cans (14 oz each) sweetened condensed milk
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 teaspoon shortening or vegetable oil

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
  • In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
  • Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
  • In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 15 g, TransFat 0 g

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