Skinny Chocolate Caramel Seven Layer Bars Recipes

SKINNY CHOCOLATE CARAMEL SEVEN LAYER BARS

Steps:

• Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
• Break the graham crackers into pieces, and add to a food processor or blender. Pulse until they resemble fine crumbs. Transfer the crumbs to a bowl, and add the egg whites. Mix together until fully incorporated. Press into the bottom of the prepared pan.
• Sprinkle the coconut, chocolate chips, pecans, and diced caramel squares over the graham cracker crust in that order. In a small bowl, stir together the sweetened condensed milk, Greek yogurt, and Truvia. Drizzled over the top.
• Bake at 350°F for 18-20 minutes. Cool completely to room temperature, and allow the bars to set once they reach room temperature for at least 3 hours before slicing into squares.

CHOCOLATE CARAMEL BARS

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.

TOFFEE CARAMEL MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9 x 13-inch pan with nonstick foil or grease well with nonstick cooking spray. Set aside.
• Mix the melted butter and graham cracker crumbs until well combined. Pat into the bottom of the prepared baking pan.
• Sprinkle the crust with the caramel chips, chocolate chips, and Heath bar bits. Pour the sweetened condensed milk over the top. Sprinkle with pecans.
• Bake for 25 minutes. Remove from oven to a wire rack to cool. Chill to cut, but serve at room temperature.

NOT YOUR MAMA'S SEVEN-LAYER BARS

Steps:

• Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal., Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press down lightly., Bake until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from oven; immediately sprinkle with sea salt. Cool completely on a wire rack before cutting into 24 squares.

SEVEN LAYER BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.