White Chocolate Caramel Nut Bars Recipes

WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS

Steps:

• Preheat oven to 350 F (325 F for dark or nonstick pan).
• Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
• Spread into ungreased 13X9-inch pan.
• Bake 18-22 minutes until top is golden brown.
• Remove partially baked crust from oven.
• In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
• Crumble cookies over crust.
• Bake 18-22 minutes longer or until golden brown.
• Cool completely and cut into bars.

WHITE CHOCOLATE CARAMEL BARS

Steps:

• Pre-heat the oven to 180 deg C {350 deg F} - line a 20 x 20cm {8 x 8 inch} baking dish with baking paper - leave an edge hanging over the sides.
• Combine the Oats, Flour, Cocoa Powder, Brown Sugar and Coconut in a medium mixing bowl - add the melted butter and mix - press onto the bottom of the prepared baking dish - bake 10 minutes.
• Place the Condensed Milk, Syrup and cubed Butter in a medium saucepan - heat over medium heat, stirring until the Butter has melted - simmer for 5 - 10 minutes until the mixture thickens and turns a light caramel color.
• Pour the caramel mixture over the baked crust - bake 10 minutes - remove from the oven and cool completely.
• Melt the White Chocolate {microwave or over boiling water} - add 2 teaspoons Oil - stir to combine - pour over the caramel - refrigerate 30 minutes or until set - cut into bars using a hot knife.

WHITE CHIP-CARAMEL BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour and baking powder until well blended. Stir in walnuts and 1 cup baking chips. Spread in pan.
• Bake 25 to 30 minutes or until golden brown and center is set. Cool completely, about 1 hour. Drizzle with melted chips. Let stand until set. For bars, cut into 6 rows by 6 rows.

WHITE CHOCOLATE-MACADAMIA NUT BARS

Steps:

• Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches. Heat butter and brown sugar in 3-quart saucepan over low heat about 5 minutes, stirring occasionally, until butter is melted; remove from heat.
• Beat vanilla and eggs into sugar mixture with electric mixer on medium speed. Beat in flour and baking powder on low speed. Stir in half of the nuts and 1/4 cup of the baking chips. Pour into pan. Sprinkle with remaining nuts and 1/2 cup of the baking chips.
• Bake 25 to 30 minutes or until top is golden brown and center is set. Cool about 30 minutes.
• Melt remaining 1/4 cup baking chips and the shortening in 1-quart saucepan over low heat, stirring constantly. Pour into small resealable plastic food-storage bag; seal bag. Cut small opening in a corner of the bag. Squeeze bag to drizzle melted chips over bars. Cool until set. For 48 bars, cut into 8 rows by 6 rows.

SNICKERDOODLE WHITE CHOCOLATE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cookie mixes, 1 packet of the cinnamon-sugar mixture (from cookie mix), the flour, melted butter and eggs. Spread in pan. (Save other packet for another use.)
• Bake 30 to 35 minutes or until edges are golden and center is set. Cool completely, about 1 hour, or refrigerate 30 minutes.
• In small bowl, beat 1/2 cup whipping cream with electric mixer on high speed to soft peaks; set aside.
• In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and smooth. Add melted chips; stir until combined. Carefully fold in whipped cream in 2 additions, until smooth. Spread on bars. Refrigerate 30 minutes.
• In 1-quart saucepan, heat Caramel Topping ingredients over low heat about 10 minutes or until melted and smooth. Pour over bars. Refrigerate 30 minutes. Cut into 6 rows by 4 rows.