Nutty Carmel Bars Recipes

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

CARAMEL NUT BARS

Steps:

• ----CRUST-----.
• Preheat oven to 350°.
• Combine flour, sugar, and egg.
• Cut in 1/2 cup margarine until crumbly.
• Stir in nuts.
• Reserve 2 cups of this crumb mixture.
• Press remainder firmly on bottom of greased 9x13 inch pan.
• Bake 15 minutes.
• -----FILLING----.
• Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and 1/4 cup margarine.
• Pour over prepared crust and spread evenly.
• Top with reserved crumb mixture.
• Bake 20 minutes, or until bubbly.
• Cool and cut into small bars.
• Store loosely covered at room temperature.

CARAMEL NUT BARS

Steps:

• In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13-in. x 9-in. baking pan (do not press). , Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted. , Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set.

NUTTY CARAMEL BARS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour and brown sugar. Mix in butter until combined and crumbly. Press mixture into an ungreased 9x13 baking dish. Sprinkle on pecans and walnuts. Drizzle caramel topping evenly over nuts.
• Bake for 15-20 minutes or until caramel is bubbly. Remove from oven and sprinkle on chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer.
• Let cool at room temperature or until chocolate sets. Cut into bars.

NUTTY CARAMEL BARS

Steps:

• Preheat oven to 350.
• Butter 13x9-inch baking pan; set aside.
• In large bowl, beat 1 cup (2 sticks) butter and granulated sugar until light and fluffy; beat in egg and vanilla.
• Stir in flour until well mixed; press evenly into prepared pan. Bake until edges are brown and center looks dry, about 15 minutes.
• Remove to wire rack while preparing topping.
• Maintain oven temperature.
• In heavy medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter and honey until butter is melted.
• Stir in brown sugar; bring to a boil. Boil without stirring for exactly 2 minutes; remove from heat.
• Stir in cream and nuts.
• Immediately spoon caramel nut mixture evenly over crust. Bake until caramel bubbles, about 10 minutes.
• Cool completely on wire rack; cut in 2x2-inch bars.
• Store in tightly covered container at room temperature.

CARAMEL-NUT CANDY BARS

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside., In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer., Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm. , Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator.,

NUTTY CHOCOLATE CARAMEL BARS

Steps:

• Heat oven to 350 degrees.
• In a large bowl combine 2 Cups flour, oats, brown sugar, baking soda and salt Add butter, stir until moistened.
• Reserve 1 Cup of crumb mixture for topping.
• Press remaining mixture into the bottom of an ungreased 13 x 9 baking pan.
• Bake for 15 minutes or until lightly brown.
• Remove pan from oven, sprinkle with chocolate morsels and walnuts.
• In a small bowl combine remaining 1/3 Cup flour and caramel topping.
• Drizzle over crust.
• Sprinkle evenly with reserved crumb mixture.
• Bake for 20- 25 minutes or until lightly brown.
• Cool in pan.
• Cut into bars.

PINE NUT CARAMEL BARS

Steps:

• Preheat oven to 350°F. Line 8-inch square glass baking dish with foil. Using electric mixer, beat butter in large bowl until light. Add sugar and lemon peel and beat until light and fluffy. Mix flour, cornstarch and salt in small bowl. Add to butter mixture and mix until beginning to gather together. Press dough over bottom and 1 inch up sides of prepared dish. Pierce dough all over with fork. Bake until beginning to color, about 35 minutes. Remove crust from oven; maintain oven temperature.
• Combine butter, packed dark brown sugar and honey in heavy medium saucepan. Whisk over medium-high heat until mixture comes to boil. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir in pine nuts. Remove from heat; stir in whipping cream.
• Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool completely in pan on rack. Remove from pan, using foil as aid. Cut into squares. (Can be prepared 2 days ahead. Store in airtight container.)

NUTTY CARAMEL CHIP BARS

Steps:

• Heat oven to 350°F.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom of 15x10x1-inch pan. Bake 15 min.
• Meanwhile, cook caramels and water in saucepan on low heat 5 to 7 min. or until caramels are completely melted, stirring constantly. Gradually add to eggs in medium bowl, stirring constantly with whisk until well blended. Stir in nuts; pour over crust. Sprinkle with marshmallows and chocolate morsels.
• Bake 8 to 10 min. or until marshmallows are lightly browned. Cool completely before cutting into bars.

CARAMEL APPLE-NUT BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes.
• Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.

CARAMEL-NUT BARS

Steps:

• Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
• Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
• Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
• Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.