Caramel Chocolate Crunch Bars Food

CARAMEL CRUNCH BARS

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
• Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
• Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

CHOCOLATE CARAMEL CRUNCH BARS

Steps:

• Heat caramels and water over low heat, stirring often until caramels are melted and mixture is smooth.
• Preheat oven to 350°F.
• Mix flour, oats, brown sugar, margarine, baking soda and salt. Reserve 1 cup for the topping. Press remaining ingredients into a ungreased 9x13-inch pan.
• Bake 10 minutes.
• Sprinkle chocolate chips over baked layer, drizzle with caramel mixture.
• Sprinkle remaining reserved mixture on top. Bake until lightly brown about 15 minutes.
• Cool slightly; cut into 2x1-inch bars.

CARAMEL CHOCOLATE CRUNCH BARS

Steps:

• Heat oven to 425.
• Line 8-inch square pan with foil sprayed with nonstick cooking spray.
• In medium bowl, combine brown sugar and butter; blend well.
• Add flour, oats and cereal to sugar mixture; mix well.
• Press in bottom of sprayed foil-lined pan.
• Drizzle caramel topping to within 1/2 inch of edges.
• Bake at 425 for 10 mins or until edges are light golden brown.
• Immediately sprinkle bars with choc chips- let stand 1-2 minutes to melt.
• Spread melted chips evenly over bars; cool 5 mins.
• Remove bars from pan by carefully lifting foil.
• Cool in freezer for 15 minutes.
• Cut into bars and enjoy!

CARAMEL CHOCOLATE BARS

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.

CHOCOLATE CARAMEL BARS

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.

CARAMEL CRUNCH BARS

Steps:

• Line 8" square baking pan with foil and coat with cooking spray.
• Melt the caramels with the milk in a pot over low heat, stirring constantly until they are completely melted (about 8 minutes).
• At the same time, in another pot over medium heat, melt the butter and stir in the marshmallows until melted.
• Mix the granola and marshmallow mixture until coated.
• Coat hands with cooking spray then put half the granola mixture in the pan.
• Press it firmly and evenly over the bottom of the pan.
• Spread the caramel mixture evenly over the granola and sprinkle with 1/2 c chocolate chips.
• Press remaining granola mixture over filling.
• Sprinkle with 1/4 c chocolate chips.
• Melt 1/4 c chocolate chips and drizzle over the top in an attractive pattern.
• Refrigerate at least 1 hour.
• Cut into bars.

CHOCOLATE CARAMELS

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.