GOOEY CHOCOLATE-CARAMEL BARS
These gooey chocolate and caramel bars are the perfect dessert for a crowd. Sure to liven up any dessert table or cookie plate, these easy bars are ready in an hour.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line a 9-inch square baking pan with foil extending the foil over the edges of the pan. Lightly coat foil with cooking spray.
- In a large bowl beat butter with a mixer on medium 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla until combined. Beat in the flour. Stir in chocolate pieces and nuts.
- Press 2 1/2 cups of the dough into the bottom of the prepared pan, holding foil as you spread. Bake 10 minutes. Pour the sweetened condensed milk over the top of the dough. Arrange chocolate squares over the milk layer. Drop the remaining dough by teaspoons on the filling.
- Bake about 25 minutes or until top is golden and milk is bubbly. Cool bars in pan on a wire rack. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.
Nutrition Facts : Calories 226 kcal, Carbohydrate 31 g, Cholesterol 28 mg, Protein 3 g, SaturatedFat 6 g, Sodium 127 mg, Sugar 23 g, Fat 10 g, UnsaturatedFat 4 g
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.
GOOEY CARAMEL-CHOCOLATE BARS
Who doesn't love gooey chocolate and caramel all wrapped up in a quick-to-make bar cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (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 condensed 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. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 14 g, TransFat 0 g
GOOEY CHOCOLATE CARMEL BARS
This recipe combines dry German chocolate cake mix, butter and caramel to form a 2-layer bar
Provided by BEAN988
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 60
Number Of Ingredients 8
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.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15 g, Cholesterol 12.4 mg, Fat 4.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 107.3 mg, Sugar 11.3 g
GOOEY CARAMEL CHOCOLATE BARS
There is one word for these bars-scrumptious! I once substituted peanut butter chips for the chocolate chips...they're wonderful that way, too.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts :
GOOEY CARAMEL FUDGE BARS
I am a chocolate lover and these are sinful! They are always a favorite when I bring them to parties. They taste like a homemade candy bar.
Provided by Erin Crable
Categories Dessert
Time 45m
Yield 25 serving(s)
Number Of Ingredients 5
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.
CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE
These Caramel Chocolate Chip Cookie Bars are soft, gooey and so delicious! They are sure to satisfy any sweet tooth you have.
Provided by Dorothy Kern
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray it with nonstick cooking spray.
- Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. You can use a mixer if you prefer but it's easy to do by hand.
- Stir in eggs and vanilla extract, then stir in baking soda and salt. Slowly mix in 3 cups flour and stir just until the batter is smooth and comes together. Stir in chocolate chips.
- Press half the batter into the bottom of the prepared pan.
- Place caramels and cream in a medium microwave-safe bowl. Heat on high power for 1 minute, then stir until the cream mixes into the melted caramels, heating in additional 30 second increments until caramel is melted and smooth. You can also do this in a medium saucepan over medium-low heat.
- Stir remaining 1 tablespoon flour into the caramel. Pour caramel mixture over cookie dough in pan, leaving a small border around all the edges.
- Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. The cookie dough won't make a solid cover and a little of the caramel may peek through.
- Bake for 30-35 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 39 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 40 mg, Sodium 156 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 6 g
GOOEY CARAMEL COCONUT BARS
These chocolate-, caramel-, and coconut-topped Pop-Tarts® Unfrosted Brown Sugar Cinnamon toaster pastries are easy to love with all your tummy. Courtesy of Kellogg's™ Pop-Tarts™ Sprinklings™
Provided by KELLOGGSreg POP-TAR
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line baking sheet with foil. Set aside.
- Spread ice cream topping on top of KELLOGG'S® POP-TARTS® Unfrosted Brown Sugar Cinnamon toaster pastries. Place on prepared baking sheet.
- Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over tops. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes.
- Cut each toaster pastry into thirds.
- Nutrition Information per serving: Serving Size 2 Cookies (61g), Calories 260, Calories from Fat 100, Total Fat 11g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Dietary Fiber 1g, Sugars 23g, Protein 3g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 8%.
Nutrition Facts : Calories 53.9, Fat 2.7, SaturatedFat 1, Cholesterol 0.1, Sodium 39.7, Carbohydrate 7.8, Fiber 0.4, Sugar 1.4, Protein 0.5
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- Preheat oven to 325 degrees. Prepare a 9x13 baking dish by lining it with parchment paper and spraying it with a non-stick spray.
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- Make the crust. Preheat the oven to 350 degrees. Line a 9×13-inch baking dish with parchment paper and leave enough paper at each end to lift the bars out of the pan after baking. Spray the parchment and sides of the pan with cooking spray. Set aside.
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