Gooey Carmel Chocolate Bars Recipes

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.

GOOEY CHOCOLATE-CARAMEL BARS

Steps:

• Preheat oven to 350°F. Line a 9-inch square baking pan with foil extending the foil over the edges of the pan. Lightly coat foil with cooking spray.
• In a large bowl beat butter with a mixer on medium 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla until combined. Beat in the flour. Stir in chocolate pieces and nuts.
• Press 2 1/2 cups of the dough into the bottom of the prepared pan, holding foil as you spread. Bake 10 minutes. Pour the sweetened condensed milk over the top of the dough. Arrange chocolate squares over the milk layer. Drop the remaining dough by teaspoons on the filling.
• Bake about 25 minutes or until top is golden and milk is bubbly. Cool bars in pan on a wire rack. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.

GOOEY CHOCOLATE CARAMEL BARS

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.

GOOEY CHOCOLATE CARMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
• Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
• In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
• Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
• To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.

GOOEY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
• Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.

GOOEY CARAMEL CHOCOLATE BARS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips and caramels with 1/3 cup milk. Stir in nuts. Remove from the heat and set aside. In a large bowl, combine cake mix, butter and remaining milk; pat half into a greased 13-in. x 9-in. baking pan. Bake at 350° for 7-10 minutes. Spread chocolate/caramel mixture over crust; top with reserved cake mixture. Bake 12-15 minutes longer.

GOOEY CARAMEL-CHOCOLATE BARS

Steps:

• Heat oven to 350°F (or 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 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.

CHOCOLATE CARAMEL GOOEY BARS

Steps:

• Preheat the oven to 350 degrees.
• Prepare the crust by mixing the ingredients and pressing into an ungreased 9x13 pan.
• Microwave 1 cup of the morsels, the sweetened condensed milk, and the vanilla until melted, starting with one minute on high power. Stir to combine, microwaving at 15 second intervals if chips are not melted completely. Pour on to crust and top with nuts and remaining chips.
• Bake 20-25 minutes or until edges are bubbling. Cool completely in the pan on a wire rack and cut into bars.
• Serve with some Dulce de leche ice cream or vanilla with a drizzle of caramel topping and a sprinkling of pecans.

GOOEY CARMEL-CHOCOLATE BARS * RECIPE

Steps:

• heat oven 350* reserve 1/2 cup cake mix for topping In large bowl, beat remixing cake mix, 1/2 cup butter and the eggs with mixer on medium speed until dough forms stir in chocolate chips spread in UNGREASED 9X13 pan bake 14 to 18 minutes meanwhile, in a 2 quart saucepan, heat caramels, 1/4 cup butter ad the 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 longe or until top is set cool completely about 2 hours run knife around sides to loosen bars cut into 8 rows of 6