Gooey Caramel Bars Food

GOOEY CHOCOLATE CARAMEL BARS

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.

GOOEY CARAMEL SAUCE

Steps:

• Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
• Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
• When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
• Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
• Stir together well.
• The caramel will thicken as it cools.
• If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.

GOOEY CARAMEL FUDGE BARS

Steps:

• Mix together cake mix, butter, and 1/3 cup of the evaporated milk.
• In a greased cake pan, spread half of the batter evenly in the pan and bake at 350 degrees for 6 minutes.
• Meanwhile, over low heat or in the microwave, melt unwrapped caramels and 1/3 cup evaporated milk until smooth and creamy, stirring often.
• Remove half baked crust from oven and sprinkle with chocolate chips.
• Drizzle caramel over crust.
• Drop remaining batter on top of crust and bake for 14-17 minutes.
• Cool slightly and refridgerate to allow caramel to set up.

GOOEY CARAMEL-CHOCOLATE BARS

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
• Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
• Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
• Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows.

CHOCOLATE CARAMEL GOOEY BARS

Steps:

• Preheat the oven to 350 degrees.
• Prepare the crust by mixing the ingredients and pressing into an ungreased 9x13 pan.
• Microwave 1 cup of the morsels, the sweetened condensed milk, and the vanilla until melted, starting with one minute on high power. Stir to combine, microwaving at 15 second intervals if chips are not melted completely. Pour on to crust and top with nuts and remaining chips.
• Bake 20-25 minutes or until edges are bubbling. Cool completely in the pan on a wire rack and cut into bars.
• Serve with some Dulce de leche ice cream or vanilla with a drizzle of caramel topping and a sprinkling of pecans.

GOOEY CARAMEL CHOCOLATE BARS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips and caramels with 1/3 cup milk. Stir in nuts. Remove from the heat and set aside. In a large bowl, combine cake mix, butter and remaining milk; pat half into a greased 13-in. x 9-in. baking pan. Bake at 350° for 7-10 minutes. Spread chocolate/caramel mixture over crust; top with reserved cake mixture. Bake 12-15 minutes longer.

GOOEY CARAMEL TURTLE BARS

Steps:

• Heat oven to 350°F Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.
• Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.
• Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°F Remove from heat; stir in vanilla.
• Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.
• Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)
• TIP *To toast pecans, place on baking sheet; bake at 350°F for 6 to 8 minutes or until slightly darker in color. Cool.

GOOEY CARAMEL BARS

Steps:

• Preheat oven to 350 °F. Cover an 8×8 pan with foil. Grease foil.
• In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake for 18-20 minutes or until lightly browned.
• Meanwhile, combine the filling ingredients in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes. Pour over warm crust.
• Let cool completely (can put in the refrigerator to speed up process) then cut into squares.