CARAMEL NUT BARS
No one can resist these chewy caramel and chocolate bars with a delightful oat crust and topping. They make a tempting dessert or a special snack anytime. These rich bars are perfect for a potluck since a little goes a long way. -Pat Hills, South Dayton, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13-in. x 9-in. baking pan (do not press). , Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted. , Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CARAMEL BARS
Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
GOOEY CHOCOLATE CARAMEL BARS
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
Nutrition Facts : Calories 156 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CARAMEL NUT BARS
Semi-sweet chocolate chunks spread over a hot buttery crust are topped with melted caramels and walnuts for gooey bar cookies that are pure bliss.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 15x10x1-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour and salt; beat on low speed until well blended. Press onto bottom of prepared pan.
- Bake 15 min. or until edges of crust are golden brown; sprinkle with chocolate. Cover. Let stand 5 min. or until chocolate is melted; spread to evenly cover crust with chocolate. Refrigerate 15 min. or until chocolate layer is firm.
- Microwave caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Gently spread caramel sauce over chocolate layer. Sprinkle with nuts; press nuts into caramel layer with back of spoon to secure. Cool completely. Use ends of foil to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
DARK CHOCOLATE NUT BARS
Steps:
- Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
- Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
- In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
- To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
- Drizzle the chocolate over the mixture. When set, cut into bars and serve.
CHOCOLATE CHIP CARAMEL NUT BARS (ONLY 3 INGREDIENTS!)
Make and share this Chocolate Chip Caramel Nut Bars (Only 3 Ingredients!) recipe from Food.com.
Provided by cuppycakes
Categories Bar Cookie
Time 14m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch-square baking pan.
- Press three-fourths of the cookie dough into the baking pan.
- Bake for 10 minutes.
- Sprinkle half the nuts over the cookie crust.
- Drizzle caramel topping over the nuts.
- Top with teaspoonfuls of remaining cookie dough.
- Press gently into caramel topping.
- Sprinkle with remaining nuts.
- Bake 14 to 18 minutes, or until the edge is set.
- Cool in pan on wire rack before cutting into squares.
Nutrition Facts : Calories 191.3, Fat 8.9, SaturatedFat 2.4, Cholesterol 7.8, Sodium 102.6, Carbohydrate 26.9, Fiber 0.8, Sugar 0.1, Protein 2.1
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