Chocolate Chip Caramel Bars Recipes

Steps:

• In a small bowl, combine 1/2 cup flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumb mixture into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 10-14 minutes or until set., In a saucepan or microwave-safe bowl, melt caramels with the milk. Stir in the remaining flour until smooth. Pour over crust. Sprinkle with reserved crumb mixture and chocolate chips. Bake for 12-15 minutes or until topping is golden brown. Cool on a wire rack.,

Steps:

• In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. , In a large bowl, beat the cake mix, oil and eggs until blended. Stir in chips and chopped candy bar (dough will be stiff). , Press three-fourths into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes., Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes longer or until edges are golden brown. , Cool on a wire rack for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving.

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 large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth.
• Cool.
• In a mixing bowl, combine the cake mix, oil and eggs; mix well.
• Stir in chips and chopped candy bar (dough will be stiff).
• Press three-fourths into a greased 13-in. x 9-in. x 2-in. baking pan.
• Bake at 350° for 15 minutes.
• Place on a wire rack for 10 minutes.
• Pour caramel mixture over the crust.
• Drop remaining dough by spoonfuls onto caramel layer.
• Bake for 25-30 minutes or until edges are golden brown.
• Cool for 10 minutes; run a knife around edges of pan.
• Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving.