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.
DOUBLE CHOCOLATE BARS
"A friend brought these fudgy bars a few years ago to tempt me with yet another chocolate treat," notes Nancy Clark of Zeigler, Illinois. "They are simple to make...and cleanup is a breeze! They're very rich, though, so be sure to cut them into bite-size pieces."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. , In a microwave, heat milk and 1 cup chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips., Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.
Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 83mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
TURTLE SHORTBREAD COOKIES (COOKIE EXCHANGE QUANTITY)
Chocolate, caramel and nuts create the classic turtle flavors that are anything but slow in leaving a serving tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 72
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
- Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
- Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
- Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 4 g, TransFat 0 g
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