Chocolate Caramel Revel Bars Food

CHOCOLATE-CARAMEL REVEL BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
• In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Spread mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top.
• Bake 34 to 38 minutes or until golden brown. Cool completely, about 2 1/2 hours.
• Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.

GOOEY CHOCOLATE CARMEL BARS

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.

CHOCOLATE REVEL BARS

Steps:

• Preheat oven 350°.
• Pan required is ungreased 15x10-inch jelly- roll pan.
• Stir together flour, oats, baking soda and salt; set aside.
• In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.
• Stir in dry ingredients, mixing till completely combined.
• In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.
• Cook and stir over medium-low heat till chocolate and butter have melted.
• Remove from heat; stir in nuts and vanilla.
• To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.
• Take remaining dough and "dot" chocolate with small bits till it's all used up.
• Bake at 350° for 25-30 minutes. DO NOT over bake.
• Chocolate will still look moist.
• Cool on wire rack.
• Cut into squares.
• Store in an AIRTIGHT container!

CHOCOLATE REVEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
• In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
• Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
• Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

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.

BAKER'S CHOCOLATE CARAMEL BARS

Steps:

• Heat oven to 350.
• Melt caramels and evaporated milk on low hear or microwave on MEDIUM power for 5 minutes, stirring until smooth.
• Combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into an 8-inch square pan.
• Bake for 10 minutes.
• Sprinkle chocolate chips and walnuts evenly over baked crust.
• Pour caramel mixture on top. Sprinkle with remaining crumb mixture.
• Bake 20-25 minutes longer, or until golden. Cool; cut into bars.

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.