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
3-LAYER BARS
My mom got this recipe 30 years ago from a friend of hers who was from Australia. I don't know if this is an Australian dessert, I have heard that it is similar to a Canadian dessert called Nanaimo bars, though. This is a Christmas tradition in my family, but is wonderful anytime!
Provided by Michelle Berteig
Categories Candy
Time 50m
Yield 60 serving(s)
Number Of Ingredients 15
Steps:
- First Layer - Mix all ingredients together to form a crumbly mixture.
- Press into the bottom of a 9 x 13" pan, pressing firmly.
- Place pan in the freezer to set while preparing the next layer.
- Second Layer - Mix the first three ingredients together, using enough milk to make a stiff, frosting-like consistency.
- If desired, add a drop of yellow food coloring.
- Do not add too much milk, you want the mixture to be pretty stiff, but still spreadable.
- Remove the pan from the freezer and scrape the second layer onto the first, spreading as evenly as possible, and then using your hands to press down to smooth.
- Return pan to freezer.
- Third Layer - Melt the chocolate chips together with the butter. You can use a double boiler, but I have had good luck using a small saucepan and very low heat, with stirring.
- Remove the pan from the freezer.
- Pour the melted chocolate mixture over the second layer.
- Working quickly (before the chocolate sets), spread the chocolate layer evenly.
- Return the pan to the freezer for no more than a few minutes. You want the chocolate to begin to set before you cut the bars - but if you wait too long, the chocolate will be too hard and you won't be able to cut through it without it breaking. The point at which the chocolate loses its shine and takes on a dull appearance is the right time to remove the pan from the freezer and cut into small squares.
- After cutting, return to the freezer to harden completely, then remove from the pan.
- Store in the refrigerator.
Nutrition Facts : Calories 119.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 10.4, Sodium 75.2, Carbohydrate 17.4, Fiber 0.9, Sugar 14.5, Protein 0.9
3-LAYER CHOCOLATE CARAMEL COOKIE BARS
Make and share this 3-Layer Chocolate Caramel Cookie Bars recipe from Food.com.
Provided by Lexi8185
Categories Bar Cookie
Time 1h
Yield 12 bars, 12 serving(s)
Number Of Ingredients 18
Steps:
- Cookie Layer:.
- Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
- Add in flour and mix until the dough starts to form a crumbly mixture.
- Mix in evaporated milk until the dough starts to look like play-dough. Add water.
- Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
- Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
- Caramel Layer:.
- While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
- Add brown sugar and stir on medium-high heat for 2 minutes.
- Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
- Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
- Chocolate Marshmallow Layer:.
- In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
- Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
Nutrition Facts : Calories 562.2, Fat 26.2, SaturatedFat 16.1, Cholesterol 44.5, Sodium 237.2, Carbohydrate 85.3, Fiber 2.8, Sugar 64.2, Protein 4.5
YUM-YUM NO BAKE 3 LAYER BARS
These are very easy to put together, you'll be done in under 30 mins. There is no baking but there is a 1 hr chill time. The bars look so tempting when cut and the layers are showing.
Provided by Annacia
Categories < 30 Mins
Time 25m
Yield 64 Bars
Number Of Ingredients 11
Steps:
- Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
- BASE LAYER:.
- In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
- Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
- Stir in rice cereal and cornflakes until coated.
- Press mixture into the bottom of prepared pan.
- PUDDING LAYER:.
- in a medium saucepan, melt the 3/4 cup butter.
- Stir in powdered sugar, dry vanilla pudding mixes, and milk.
- Spread pudding mixture over cereal layer; set aside.
- FROSTING:.
- In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
- Spread frosting over pudding layer.
- Cover and chill about 1 hour or until set.
- SERVING:.
- Remove set mixture from pan by lifting foil.
- Place on a cutting board; cut into 64 bars.
- TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.
Nutrition Facts : Calories 171.3, Fat 9.1, SaturatedFat 4, Cholesterol 9.8, Sodium 89, Carbohydrate 21.6, Fiber 0.9, Sugar 15.5, Protein 2.5
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.
TRIPLE-LAYER COOKIE BARS
My family just loves these chewy chocolate and peanutty bars. They're perfect for dessert and snacks. I make them whenever I get a craving for something sweet and special. -Diane Bradley, Sparta, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 290 calories, Fat 16g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE LAYER COOKIE BARS
Make and share this Triple Layer Cookie Bars recipe from Food.com.
Provided by scarley
Categories Bar Cookie
Time 40m
Yield 3 dozen bars
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F Spray 13 x 9-inch baking pan with no-stick cooking spray.
- COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Top evenly with coconut. Pour sweetened condensed milk evenly over coconut layer.
- BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm. Melt chocolate chips with peanut butter in small microwave-safe bowl on HIGH for 1 minute. Stir until smooth. Spread evenly over hot coconut layer. Cool 15 minutes on wire rack. Refrigerate 45 minutes or until chocolate is set. Cut into bars or diamonds.
- For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
Nutrition Facts : Calories 1667.5, Fat 103.4, SaturatedFat 58.1, Cholesterol 126.3, Sodium 990.9, Carbohydrate 175.4, Fiber 9.5, Sugar 144.5, Protein 28.7
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.
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