Chocolate Caramel Layer Bars Recipes
CHOCOLATE CARAMEL BARS
Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
GOOEY CHOCOLATE CARAMEL BARS
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CARAMEL COOKIE BARS
Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
- Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
- Let stand 2 hours before cutting into bars.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE CARAMEL LAYER BARS
This is a snack to satisfy any sweet tooth. I make this for my son and his friends in the neighborhood, and it disappears within minutes.
Provided by TasteTester
Categories Bar Cookie
Time 1h
Yield 32 bars
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F. Grease 13" x 9" pan. In large bowl, combine cake mix, butter and 2/3 cup of the milk. Mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350 degrees for 15 minutes.
- Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.
- Remove pan from oven, sprinkle with 1 cup of the candy-coated baking bits. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated baking bits.
- Return to oven, bake at 350 degrees F for an additional 20-24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.
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- Preheat the oven to 350°F. Line a 9×9 baking dish with foil and coat with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, and salt together on medium speed for 1 minute. Add in the flour and mix on low speed until just combined. Press the dough evenly into the bottom of the prepared pan and bake for 15-20, or until lightly golden at the edges.
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- Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
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- Preheat oven to 350 degrees. Spray and line a 9 x 9 inch baking pan with parchment paper; set aside.
- For the bottom shortbread layer, in a bowl, combine flour, melted butter, and sugar. Press into the bottom of the baking pan using the bottom of a measuing cup or clean hands. Bake for 20 minutes; set aside to cool.
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