Caramel Nut Candy Bars Recipes

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FAVORITE CHOCOLATE-CARAMEL-NUT BARS

Chopped semi-sweet chocolate, walnuts and gooey caramel are sandwiched between a chocolate crust and topping in these rich, decadent bar cookies.

Provided by My Food and Family

Categories     Home

Time 48m

Yield 32 servings

Number Of Ingredients 6



Favorite Chocolate-Caramel-Nut Bars image

Steps:

  • Heat oven to 350°F.
  • Cook caramels and 1/3 cup milk in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat.
  • Combine cake mix, butter and remaining milk; press half onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
  • Sprinkle with 1 cup nuts and 1/2 cup chopped chocolate. Drizzle with caramel sauce; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mix mixture; press gently into caramel sauce with back of spoon. Sprinkle with remaining nuts and chocolate.
  • Bake 18 min. or until lightly browned. Cool completely before cutting into bars.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

1 pkg. (11 oz.) KRAFT Caramels
1 can (5 oz.) evaporated milk (2/3 cup), divided
1 pkg. (2-layer size) German chocolate cake mix
1/2 cup butter or margarine, melted
1-1/2 cups chopped walnuts, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped, divided

CARAMEL-NUT BARS

Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10



Caramel-Nut Bars image

Steps:

  • Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
  • Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
  • Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
  • Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.

2 1/4 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups (6 ounces) pecans
1 cup (4 1/2 ounces) salted cashews
1 cup (5 ounces) salted peanuts
3/4 cup packed light-brown sugar
2 1/4 cups all-purpose flour
2 1/2 teaspoons plus a pinch of salt
4 cups granulated sugar
1/2 teaspoon cream of tartar
1 cup heavy cream

SALTED CARAMEL PEANUT BARS

Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 12



Salted Caramel Peanut Bars image

Steps:

  • Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
  • Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
  • Position an oven rack in the center of the oven and preheat to 325 degrees F.
  • Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
  • Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
  • Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

CARAMEL CANDY BARS

Make and share this Caramel Candy Bars recipe from Food.com.

Provided by karla1

Categories     Dessert

Time 40m

Yield 54 pieces, 54 serving(s)

Number Of Ingredients 11



Caramel Candy Bars image

Steps:

  • Heat oven to 350°. Grease 13 x 9" pan.
  • Melt caramels and milk in a saucepan over medium heat.
  • Mix flour, oats, brown sugar, baking soda and salt.
  • Mix in beaten egg.
  • Mix butter in with fork until mixture is crumbly.
  • Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes.
  • Pour chocolate chips and nuts over crust, drizzle caramel mixture over that.
  • Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown.
  • Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan.
  • After 30 minutes use a sharp knife to cut into small bite sized squares.

Nutrition Facts : Calories 126.9, Fat 5.3, SaturatedFat 3, Cholesterol 13.2, Sodium 97.2, Carbohydrate 19.3, Fiber 0.6, Sugar 12.5, Protein 1.6

1 (14 ounce) bag caramels
1/3 cup milk
2 cups flour
2 cups quick oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup butter
1 cup chocolate chips
1 cup peanuts (optional) or 1 cup walnuts (optional)

CARAMEL CANDY BARS

Bake an irresistible combination of caramel, chocolate and nuts into a sweet cookie bar!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 54

Number Of Ingredients 11



Caramel Candy Bars image

Steps:

  • Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
  • Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
  • Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
  • Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.

Nutrition Facts : Calories 145, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 90 mg

1 bag (14 ounces) caramels
1/3 cup milk
2 cups Gold Medal™ all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine, softened
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 cup chopped walnuts or dry-roasted peanuts

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