Sweet Chocolate Caramel Squares Recipes

SWEET CHOCOLATE CARAMEL SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, 12 to 15 minutes.
• Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over pecans and coconut.
• Bake in the preheated oven until set, 25 to 30 minutes.
• Heat caramels and milk together in a small saucepan over medium-low heat until smooth, 2 to 3 minutes. Pour caramel sauce over baked sweetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting into bars.

CARAMEL LAYER SQUARES

Steps:

• First Step:.
• Cook over low heat until carmels are melted. Keep stirring. Set aside to cool.
• Second Step:.
• Mix by hand, cake mix, butter, evaporated milk and nuts.
• Grease and flour 13 x 9 pan. Press 1/2 dough into pan, reserving remaining dough for topping.
• Bake at 350 for 6 minutes.
• Third Step:.
• Sprinkle 1 cup semi sweet chocolate chips over baked crust. Spread carmel mixture over chocolate pieces. Spread reserved dough over carmel mixture.
• Return to oven and bake 15 minutes.
• Cool and cut into squares.

CARAMEL SQUARES

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
• Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
• Press half of mixture into baking pan and bake for 8 minutes.
• Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
• Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.

CARAMEL SQUARES

Steps:

• Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
• For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
• For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.

CARAMEL-CHOCOLATE OAT SQUARES

Steps:

• In a microwave-safe bowl, heat butter, uncovered, on high for 20-30 seconds or until softened. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended. , Set a third of the mixture aside for topping. Press remaining mixture onto the bottom of an 8-in. square microwave-safe dish. Cook, uncovered, on high for 1-2 minutes or until crust is raised and set (crust will be uneven), rotating a half turn after each minute. , In a 1-qt. microwave-safe dish, heat the caramels and milk, uncovered, on high for 1 minute or until melted and smooth, stirring every minute. Sprinkle chips and nuts if desired over crust. Pour caramel mixture over all. , Sprinkle with reserved oat mixture; press down lightly. Microwave, uncovered, on high for 2-3 minutes or until the caramel is bubbly, rotating a quarter turn every minute. Cool before cutting.