Caramel Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

Steps:

• Pre heat oven to 350 degrees.
• Mix the 1st 6 ingredients together in mixer until crumbly -- Grandma says mix like pie crust.
• Pat all but approximately 1 1/2 cups of batter into a 9 X 13 cake pan.
• Bake for 10 minutes.
• While this is baking, melt the caramels with the 3/4 cup whipping cream. A double boiler is recommended, but you could use the microwave if you stop and stir often to make sure the caramels do not burn.
• Spread caramel mix over the 1st layer when it has baked.
• Use the remaining 1 1/2 cups of batter and pat down in small sections over the caramel mix.
• Return to oven and bake for about 15 minutes or longer -- til they are done.
• Remove from oven and cool.
• Enjoy!
• *Pointer-Can use Caramel bites that are now available in the baking aisle at the grocery store rather than having to unwrap all the caramels. Also, Grandma says that 1/2 and 1/2 could be used rather than cream if you would like.

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.

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
• COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
• COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
• COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
• BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.

Steps:

• Preheat oven to 350°.
• Cream brown sugar and margarine.
• Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal.
• Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes.
• Sprinkle chocolate chips over crust.
• Mix caramel topping with the reserved flour.
• Drizzle this over the chips.
• Sprinkle the top with the remaining crumb mixture.
• Bake for an additional 15 minutes.

Steps:

• In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into 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.

Steps:

• Preheat oven to 325°F.
• In a big bowl, beat butter and brown sugar until well combined. Add eggs, one at a time, and vanilla.
• In another bowl, with a whisk, mix flour, salt, and chocolate bars. Add dry ingredients to the butter mixture and mix together.
• Spread the mixture in an 8-inch square buttered pan.
• Bake for about 45 minutes.
• Put the pan on a wire rack and spread the caramel sauce on the cake while it is still hot. Let the cake cool in the pan.

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add flour, oats, salt and baking soda; mix well. If desired, stir in pecans. Set aside 2 cups. Press remaining oat mixture into an ungreased 13x9-in. baking pan. , For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture. , Bake at 400° until lightly browned, 25-30 minutes. Cool before cutting into bars.

Steps:

• Heat oven to 400°F. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
• Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
• Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Steps:

• Melt caramels with water in a saucepan over low heat. Stir frequently till caramels are melted and sauce is smooth.
• Toss cereal and peanuts together in a bowl. Pour the melted caramel sauce over the mixture and toss until well coated.
• With buttered fingers, press the mixture into a greased 13 x 9 inch baking pan. Sprinkle chocolate and butterscotch chips on top and place in a 200F oven for about 5 minutes or until chips are softened. Spread the softened chips to blend slightly and form a frosting over the top. Cool and cut into bars. Cut into 30 bars or in sizes as desired.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
• In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Spread mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top.
• Bake 34 to 38 minutes or until golden brown. Cool completely, about 2 1/2 hours.
• Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.