Gooey Green Tea Swamp Caramel 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 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 CARAMEL-TOPPED GINGERSNAPS

Steps:

• Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set., Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; sprinkle with sprinkls or finely chopped peanuts. Refrigerate until set.

GOOEY CARAMEL SAUCE

Steps:

• Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
• Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
• When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
• Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
• Stir together well.
• The caramel will thicken as it cools.
• If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.

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.

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.