Festive Caramel Bars Food

CHOCOLATE CHIP CARAMEL BARS

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
• COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
• COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
• COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
• BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

FESTIVE CARAMEL BARS

Steps:

• Combine caramels and milk in heavy saucepan. Cook over low heat, stirring occasionally until blended.
• Combine flour, oats, nuts, brown sugar, soda and salt in a bowl, add melted butter, mixing until mixture resembles coarse crumbs. Reserve 1 cup of mixture and press remaining mixture into bottom of greased 9x13 pan. Bake at 350 degrees for 10 minutes.
• Sprinkle 1 cup M&Ms on top of partially baked crust. Pour caramel mixture over M&Ms. Sprinkle reserved crumb mix and remaining 1/2 cup M&Ms on top. Continue baking for 20 to 25 minutes.
• Cool slightly, then chill for 30 minutes. Cut into bars.

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.