Chocolate Toffee Caramel Bars Food

CHOCOLATE TOFFEE CARAMEL BARS

Steps:

• Heat oven to 350 degrees F. Grease a 13" x 9" pan. In a large bowl, combine cake mix, oil and eggs, blending well. Stir in chocolate chips, vanilla chips and candy bar pieces (Mixture will be thick). Press half of mixture in bottom of greased pan. Bake at 350 degrees F for 10 minutes. Heat caramels, butter and sweetened condensed milk until caramels and butter melt. Stir together to blend. Pour half mixture over the warm layer in the pan. Sprinkle the other half of the cake mixture over the caramel layer and drizzle remainder of the caramel mixture over the top. Return to the oven and bake until the edges start to brown. Let cool and cut into bars. Recipe Source: The Pillsbury 37th Annual Bake Off

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
• Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
• Press half the mixture into a greased 13x9 inch baking dish.
• Bake at 350° for 10 minutes.
• In a saucepan, add the margarine, caramels, and condensed milk.
• Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
• Pour caramel mixture over baked crust; spread evenly.
• Crumble remaining cake mix mixture over the caramel layer.
• Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
• Cool for 20 minutes.
• Run a knife around sides of pan to loosen bars.
• Cool 40 minutes.
• Refrigerate 1 hour.
• Cut into bars.
• Store in refrigerator.

CHOCOLATE TOFFEE

Steps:

• Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
• Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
• Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

Steps:

• Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
• I keep this cake in the fridge- it's delicious cold!

TOFFEE COFFEE CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 pan.
• Beat together the cake mix, oil, ½ cup coffee and eggs.
• Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
• Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
• Bake this layer for 10 minutes.
• In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
• Pour the filling over the partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Spoon the remaining ¼ batter mix over the pecans.
• Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 30 minutes.
• Allow the pan to cool completely and cut into square bars.

TOFFEE CARAMEL BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
• Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
• Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
• Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.

CHOCOLATE CARAMEL TOFFEE BARS

Steps:

• 1. Heat the oven to 375 degrees.
• 2. Press cookie dough into a 9" x 13" baking pan sprayed lightly with cooking oil.
• 3. Bake for 25-30 minutes. Remove pan from oven.
• 4. Pour caramel topping over cookies.
• 5. Sprinkle with pecan and toffee pieces. Refrigerate until set.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• 1. Heat oven to 350 degrees F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil, eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased ban. Bake for 10 minutes.
• 2. Meanwhile, in medium saucepan, combine margarine, caramels, and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth stirring occasionally.
• 3. Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mixture over caramel.
• 4. Return to oven; bake an additional 25-30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides or pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

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.