Chocolate Caramel Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, 12 to 15 minutes.
• Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over pecans and coconut.
• Bake in the preheated oven until set, 25 to 30 minutes.
• Heat caramels and milk together in a small saucepan over medium-low heat until smooth, 2 to 3 minutes. Pour caramel sauce over baked sweetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting into bars.

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.

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:

• In a microwave-safe bowl, heat butter, uncovered, on high for 20-30 seconds or until softened. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended. , Set a third of the mixture aside for topping. Press remaining mixture onto the bottom of an 8-in. square microwave-safe dish. Cook, uncovered, on high for 1-2 minutes or until crust is raised and set (crust will be uneven), rotating a half turn after each minute. , In a 1-qt. microwave-safe dish, heat the caramels and milk, uncovered, on high for 1 minute or until melted and smooth, stirring every minute. Sprinkle chips and nuts if desired over crust. Pour caramel mixture over all. , Sprinkle with reserved oat mixture; press down lightly. Microwave, uncovered, on high for 2-3 minutes or until the caramel is bubbly, rotating a quarter turn every minute. Cool before cutting.

Steps:

• Combine caramels and half of evaporated milk. Cook over low heat, stirring often until melted and smooth.
• Grease 9x13-inch pan. Combine dry cake mix, butter and the rest of the evaporated milk and chocolate chips. Stir just until mixed.
• Press half of dough firmly in pan. Bake 6 minutes at 350°F.
• Spread caramel mixture over all.
• Top with remaining half of dough. Spread gently to cover.
• Bake at 350°F for 15 minutes.

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:

• Add all ingredients for crust, except butter, in a mixing bowl.
• With pastry blender, cut in butter until mixture is crumbly.
• Press the mixture into an 8-inch square cake pan.
• Bake in a preheated oven at 350°F for about 25 minutes or until just golden and firm.
• Cool in the pan.
• Place ingredients for caramel filling in saucepan and heat over low heat, stirring until sugar is dissolved.
• Bring to a boil over low heat and boil very gently for 3 to 4 minutes, stirring constantly until thickened.
• Pour the caramel filling over cookie base and allow to set.
• Melt the dark chocolate chips and spread over the caramel, allow to cool and set.
• When dark chocolate is set, melt the white chocolate and drizzle over top.
• Cut into squares and enjoy.
• DH suggested to use a pizza cutter to cut bar cookies and it works like a charm.

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 °F.
• To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
• Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
• Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
• To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
• Bring to the boil and simmer for 7 minutes.
• Beat in the sweetened condensed milk and vanilla essence.
• Pour the filling over the base and bake for 20 minutes longer.
• Set aside to cool completely.
• Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
• Store at room temperature in a cookie tin or airtight container.

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:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
• In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
• Cut into 5 rows by 5 rows. Store covered in refrigerator.