Chewy Chocolate Caramel Bars Recipe 455 Food

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.

CHEWY CHOCOLATE-COCONUT BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x9-inch baking pan.
• In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
• Mix in the coconut & chocolate chips.
• Transfer/spread the mixture in the prepared pan.
• Bake 20-25 minutes.
• Let cool before slicing.
• Delicious!

CHEWY CARAMELS

Steps:

• Lightly butter the bottom of a 9 X 13 inch baking pan.
• Line the pan with foil, pressing it evenly into the corners.
• Lightly butter the foil.
• Butter the sides of a heavy, 4-quart saucepan.
• Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
• Bring the mixture to a boil and clip a candy thermometer to the pan.
• Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
• Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
• Boil without stirring until the temperature reaches 246F, about 20 minutes.
• Remove the pan from heat.
• Add the vanilla and stir just to blend.
• Pour the caramel into the prepared pan.
• Do not scrape any caramel left on the bottom of the saucepan into your prepared pan - enjoy that by yourself, you deserve it!
• Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
• Invert the caramel slab onto a cutting board and peel off the foil.
• Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
• Cut through the slab.
• You will end up with 90 candies.
• Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.

CHEWY CHOCOLATE CHIP BARS

Steps:

• Pastry: In a small bowl mix together margarine and brown sugar until creamy, stir in flour.
• Pat into the bottom of a greased 9x13" pan and bake 350° for 10 minutes.
• Let cool.
• In a medium bowl beat together eggs and brown sugar until well blended, mix in the vanilla, flour, baking powder, salt and nuts, spread evenly over pastry, sprinkle with chocolate chips and bake 350° for 20-25 minutes until top is golden.
• Cut into bars.

CHEWY CHOCOLATE CHIP BARS

Steps:

• Mix all the ingredients together well except for the chocolate chips.
• Stir in the chocolate chips.
• Bake in a 9X13 pan for 25-30 minutes at 350 degrees.
• I have better results using a metal pan.

CHEWY CARAMEL BARS

Steps:

• In a large bowl, combine the cake mix, milk, nuts and butter. Spread half into a greased 13 x 9 inche baking pan. Bake at 350 degrees for 13-15 minutes or until set.
• Place candies, cut side down, over crust, top with remaining cake mixture.
• Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.