GOOEY CHOCOLATE CARMEL BARS
This recipe combines dry German chocolate cake mix, butter and caramel to form a 2-layer bar
Provided by BEAN988
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
- Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
- In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
- Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
- To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15 g, Cholesterol 12.4 mg, Fat 4.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 107.3 mg, Sugar 11.3 g
GOOEY CARAMEL-CHOCOLATE BARS
Who doesn't love gooey chocolate and caramel all wrapped up in a quick-to-make bar cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
- Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
- Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
- Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 14 g, TransFat 0 g
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.
GOOEY CARAMEL APPLE BARS
Instead of preparing plenty of pies when feeding a crowd at Thanksgiving, we suggest you bake of batch of these caramel apple bars.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. , Roll out larger portion of dough between two sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges of pan. , In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg. Stir in cream. , In a Dutch oven, melt butter. Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust. , Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 362 calories, Fat 18g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
GOOEY CARAMEL BARS
Make and share this Gooey Caramel Bars recipe from Food.com.
Provided by Topher
Categories Bar Cookie
Time 26m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 °F. Cover an 8×8 pan with foil. Grease foil.
- In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake for 18-20 minutes or until lightly browned.
- Meanwhile, combine the filling ingredients in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes. Pour over warm crust.
- Let cool completely (can put in the refrigerator to speed up process) then cut into squares.
Nutrition Facts : Calories 227.3, Fat 13.9, SaturatedFat 8.7, Cholesterol 37.6, Sodium 145.1, Carbohydrate 24.6, Fiber 0.3, Sugar 15.7, Protein 1.9
GOOEY CARAMEL CHOCOLATE BARS
There is one word for these bars-scrumptious! I once substituted peanut butter chips for the chocolate chips...they're wonderful that way, too.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt chocolate chips and caramels with 1/3 cup milk. Stir in nuts. Remove from the heat and set aside. In a large bowl, combine cake mix, butter and remaining milk; pat half into a greased 13-in. x 9-in. baking pan. Bake at 350° for 7-10 minutes. Spread chocolate/caramel mixture over crust; top with reserved cake mixture. Bake 12-15 minutes longer.
Nutrition Facts :
GOOEY CARAMEL FUDGE BARS
I am a chocolate lover and these are sinful! They are always a favorite when I bring them to parties. They taste like a homemade candy bar.
Provided by Erin Crable
Categories Dessert
Time 45m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Mix together cake mix, butter, and 1/3 cup of the evaporated milk.
- In a greased cake pan, spread half of the batter evenly in the pan and bake at 350 degrees for 6 minutes.
- Meanwhile, over low heat or in the microwave, melt unwrapped caramels and 1/3 cup evaporated milk until smooth and creamy, stirring often.
- Remove half baked crust from oven and sprinkle with chocolate chips.
- Drizzle caramel over crust.
- Drop remaining batter on top of crust and bake for 14-17 minutes.
- Cool slightly and refridgerate to allow caramel to set up.
GOOEY CARAMEL TURTLE BARS
Found online...A buttery shortbread crust is layered with a creamy vanilla caramel, toasted pecan halves and milk chocolate shards to create one absolutely decadent bar.
Provided by AZPARZYCH
Categories Bar Cookie
Time 1h10m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.
- Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.
- Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°F Remove from heat; stir in vanilla.
- Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.
- Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)
- TIP *To toast pecans, place on baking sheet; bake at 350°F for 6 to 8 minutes or until slightly darker in color. Cool.
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