Nutty Chocolate Caramel Bars Food

NUTTY CHOCOLATE CARAMEL BARS

Steps:

• Heat oven to 350 degrees.
• In a large bowl combine 2 Cups flour, oats, brown sugar, baking soda and salt Add butter, stir until moistened.
• Reserve 1 Cup of crumb mixture for topping.
• Press remaining mixture into the bottom of an ungreased 13 x 9 baking pan.
• Bake for 15 minutes or until lightly brown.
• Remove pan from oven, sprinkle with chocolate morsels and walnuts.
• In a small bowl combine remaining 1/3 Cup flour and caramel topping.
• Drizzle over crust.
• Sprinkle evenly with reserved crumb mixture.
• Bake for 20- 25 minutes or until lightly brown.
• Cool in pan.
• Cut into bars.

NUTTY CARAMELS

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage)., Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set.

CHOCOLATE CAKE CARAMEL BARS

Steps:

• Melt first 2 ingredients together over low heat.
• In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture.
• Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls.
• Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.

NUTTY CHOCOLATE CARAMELS

Steps:

• Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; add the corn syrup, water, sugar, chocolate, salt and remaining butter. Cook and stir over medium heat until smooth and blended, about 6 minutes. , Gradually stir in cream. Cook and stir until a candy thermometer reads 245° (firm-ball stage), about 25 minutes. Remove from the heat; stir in vanilla and walnuts. Pour into prepared pan. , Cool; cut into squares. Store in a covered container in the refrigerator. Remove from the refrigerator 1 hour before serving.

NUTTY CARAMEL CHIP BARS

Steps:

• Heat oven to 350°F.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom of 15x10x1-inch pan. Bake 15 min.
• Meanwhile, cook caramels and water in saucepan on low heat 5 to 7 min. or until caramels are completely melted, stirring constantly. Gradually add to eggs in medium bowl, stirring constantly with whisk until well blended. Stir in nuts; pour over crust. Sprinkle with marshmallows and chocolate morsels.
• Bake 8 to 10 min. or until marshmallows are lightly browned. Cool completely before cutting into bars.

CARAMEL NUTTY EXPLOSION BARS

Steps:

• 1. Using your food processor, add all your ingredients for your shortbread crust. Making sure butter is COLD. Pulse ingredients till butter has been incorporated and the mixture looks like it's going to start forming a ball. You do not want it to form a ball, you want it right before that stage. In big chunks like. Dump your dough directly onto pre-buttered 15 X 9 jelly roll pan.
• 2. Preheat oven to 425F. Using your fingers, press the dough across the pan. No worries if not even, you will be spreading this out. Using a plastic spoon (I don't know why, but it really works), spread the mixture out evenly over the pan, making it even.
• 3. Using your fork tines, make grooves all throughout your dough. Freeze for 15 minutes. VERY IMPORTANT!! By freezing you will ensure that your dough will not puff up on various angles. Bake shortbread for approximately 11-13 minutes till nicely golden. Remove onto wire rack and let cool.
• 4. While shortbread crust is cooling, let's prepare our nut topping. In a large saute pan, add 1 tsp butter, allow it to start to melt and add your pecans. Saute the pecans till you literally want to pick one up (okay, I did it 3x) and eat one. About 3-5 minutes. Once nicely toasted, remove your pecans to a plate, set aside and allow to cool. Follow the exact same instructions above for the chopped walnuts.
• 5. Once pecans have cooled, chop them into rough pieces using a knife. I used a knife rather than a machine because I wanted bigger pieces of those succulent pecans ontop. *Note: you do not have to chop the chopped walnuts. Once chopped, set aside
• 6. Now were ready for our caramel sauce. In a non-stick heavy bottomed saucepan add your sugar, your water and your corn syrup. Over medium heat, stirring pretty much constantly with a wooden spoon, you will see your sugar first disolve, then bubble, then bubble harder. When you see the bubbling become harder, this is the *turning point*. You either cook it for a minute more or so and pull of the heat, or you go by your handy dandy candy thermometer. I prefer the latter... what can I say, new technology ROCKS!! Once your sugar has reached 350F (stirring contanstly mind you, don't worry this only takes a few minutes), pull off heat, and add your lukewarm heavy cream and butter. This mixture will rise up and sputter, keep your face away from it, this only takes a few seconds till it calms back down. Keep stirring till your creams and fats have been incorporated and you have a glossy, velveety dream!!
• 7. Once you have poured and spread your caramel sauce over the shortbread, immediately add your toasted chopped pecans and walnuts.
• 8. As caramel sauce is cooling with the nut topping, let's start on our chocolate sauce shall we? Add your cream and your chocolate chips in a microwave safe bowl. Microwave in 20 second increments stirring thoroughly every time till chocolate is nicely melted and glossy. Drizzle over pan. Let cool bars cool, about 45 minutes to 1 hour and cut into squares. Yield: 36 bars

NUTTY CHOCOLATE CARAMEL BARS

Steps:

• 1. Preheat oven to 350°F. Grease a 13x9-inch baking pan and set aside.
• 2. In a large mixing bowl, cream butter, then add in flour, sugar, and salt until mixture is crumbly. Press 2 cups of the crumb mixture onto the bottom of the pan, reserving the rest. Bake for 10-12 minutes, or until edges are golden brown. Leave oven on.
• 3. In a small heavy-duty saucepan, combine 1 cup of chocolate chips and sweetened condensed milk. Over low heat, melt chocolate chips and blend into milk, stirring until smooth. Stir in vanilla extract, then spread evenly over the hot crust.
• 4. Stir the nuts and remaining chocolate chips into the reserved crumb mixture and sprinkle over the chocolate/milk mixture. Return pan to oven and bake for 25-30 minutes or just until set. Remove and allow to cool on a rack. Drizzle caramel topping evenly over top.

NUTTY ICE CREAM BARS

Steps:

• Combine chopped cookies and butter; press onto bottom of 9-inch square pan.
• Spread ice cream carefully over crust; drizzle with caramel topping. Cover with COOL WHIP; sprinkle with nuts.
• Freeze 3 hours or until firm.

NUTTY CARAMEL BARS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour and brown sugar. Mix in butter until combined and crumbly. Press mixture into an ungreased 9x13 baking dish. Sprinkle on pecans and walnuts. Drizzle caramel topping evenly over nuts.
• Bake for 15-20 minutes or until caramel is bubbly. Remove from oven and sprinkle on chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer.
• Let cool at room temperature or until chocolate sets. Cut into bars.