Caramel Cinnamon Swirl Bars Recipes

Steps:

• Preheat oven to 350°F Mix flour, baking powder, cinnamon and salt in medium bowl; set aside.
• Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan; remove foil. Cut into 24 bars.

Steps:

• 1. In a large bowl, mix together flour, baking powder, cinnamon and salt; set aside. In another bowl, mix brown sugar, butter, eggs, vanilla and pecans until well blended. Add flour mixture and blend well.
• 2. Reserve 1 cup of the batter. Spread remaining batter into a lightly greased 13x9" baking pan. Bake in a preheated 350-degree oven for 15 minutes or until firm.
• 3. In a microwavable bowl, microwave caramels and milk on HIGH for 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool for 5 minutes or until slightly thick.
• 4. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• 5. Bake an additional 15 to 20 minutes or until center is set. Cool in pan on a wire rack. Cut into bars and enjoy the caramel-y decadence.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray 13x9-inch pan.
• In large bowl, beat cake mix, 1/3 cup butter, the milk and eggs with electric mixer on medium speed about 1 minute or until blended. Spread evenly in pan.
• Bake 8 minutes. Meanwhile, in medium bowl, mix brown sugar, 1/3 cup butter, the pecans and cinnamon. Crumble sugar mixture on partially baked crust to within 1/2 inch of edges. Drizzle caramel topping over sugar mixture to within 1/2 inch of edges.
• Bake 23 to 26 minutes longer (25 to 28 minutes for dark or nonstick pan) or until golden brown and slightly puffed throughout. Loosen edges with knife. Cool 30 minutes. Serve warm or cool. For bars, cut into 6 rows by 4 rows. Store covered.

Steps:

• Preheat oven to 350 degrees F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Steps:

• In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• 1. MIX FLOUR, BAKING POWDER, CINNAMON, AND SALT. SET ASIDE. MIX SUGAR, BUTTER, EGGS, VANILLA AND PECANS UNTIL WELL BLENDED. STIR IN FLOUR MIXTURE. RESERVE 1 CUP OF BATTER. SPREAD REMAINING BATTER IN GREASED, FOIL-LINED 13X9 BAKING PAN. BAKE IN REHEATED 350 DEGREE OVEN 15 MINS. OR UNIL FIRM.
• 2. MICROWAVE CARAMLS AND MILK IN MICROWAVABLE BOWL ON HIGH 2 TO 3 MINS OR UNTIL CARAMELS ARE MELTED, STIRRING AFTER EVERY MINUTE. COOL ABOUT 5 MINS, OR UNTIL SLIGHTLY THICKENED. POUR OVER BAKED LAYER IN PAN,SPREADING TO WITHIN 1/2" OF EDGES. DROP RESERVED BATTER BY SPOONFULS OVER CARAMEL LAYER. CUT THROUGH BATTER WITH KNIFE SEVERAL TIMES FOR MARBLE EFFECT.
• 3. BAKE 15 TO 20 MINS. LONGER OR UNTIL CENTER IS SET. COOL ON WIRE RACK. CUT INTO BARS MAKES 2 DOZEN

Steps:

• Preheat oven to 350 degrees F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside.
• Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
• Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
• Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.