CARAMEL BARS
Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
Provided by Jordanna Novak
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 127.5 mg, Sugar 15.2 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.
CHOCOLATE SALTED CARAMEL BARS
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL NUT BARS
This recipe was given to me by my mother. It is quick to put together and tastes sinful (probably because it is!)
Provided by Donna M.
Categories Bar Cookie
Time 45m
Yield 1 13x9
Number Of Ingredients 8
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.
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