COOKIE AND CARAMEL CHOCOLATE BARS
If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
CHOCOLATE CARAMEL PEANUT COOKIE BARS
Fans of the beloved chocolate- peanut-butter-and-caramel combo will find them all here on a buttery graham cracker cookie base.
Provided by My Food and Family
Categories Home
Time 2h
Yield 32 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Melt 1/4 cup butter; mix with graham crumbs and 2 Tbsp. sugar until blended. Press onto bottom of 13x9-inch pan. Bake 10 min.
- Meanwhile, bring milk, remaining butter and sugar to boil in medium saucepan on medium-high heat, stirring frequently. Cook on medium heat 4 min., stirring constantly. Remove from heat. Immediately add marshmallow creme, peanut butter and vanilla; stir until peanut butter is melted and mixture is blended. Spread over crust. Sprinkle with nuts; gently press to adhere. Refrigerate 15 min.
- Place caramels and water in medium microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave an additional 1 to 1-1/2 min. or until caramels are completely melted, stirring every 30 sec. Spread over nut layer. Refrigerate 10 min.
- Microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 1-1/2 to 2 min. or until completely melted, stirring every 30 sec. Pour over caramel layer; spread to form even layer. Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS
I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 40
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
- Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
- Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
- Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
- Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 0 g
HOMEMADE COOKIE, CARAMEL AND CHOCOLATE CANDY BARS
I got this recipe from one of my 5 telephone company cookbooks! It's very easy and delicious. I've had to give it out many times.
Provided by CaramelPie
Categories Dessert
Time 22m
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Line a 9"x13" pan with Club crackers.
- Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
- Microwave on high for 3 minutes.
- Stir, then microwave on high for 3 more minutes.
- Stir, then pour over crackers in pan.
- Add another layer of Club crackers.
- Combine peanut butter and chocolate chips in another glass bowl.
- Microwave for 1 minute.
- Stir until smooth.
- Spread over 2nd layer of crackers.
- Refrigerate.
Nutrition Facts : Calories 168.8, Fat 10, SaturatedFat 2.9, Cholesterol 0.5, Sodium 98.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.4, Protein 2.5
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