Yummy Caramel Cake Bars Food

YUMMY COOKIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, oil and eggs. Press half of dough into a greased 13x9-in. baking pan., In a small microwave-safe bowl, melt butter and chips; stir until smooth. Stir in milk. Pour over crust. Drop remaining dough by teaspoonfuls over the top., Bake until edges are golden brown, 25-30 minutes. Cool completely on a wire rack before cutting into bars.

YUMMY BARS

Steps:

• Mix together cake mix, melted butter, and 1/3 cup evaporated milk.
• Spread half in a lightly greased 9x13 pan.
• Bake at 350 degrees for 6 minutes.
• Sprinkle chocolate chips and nuts on the partially baked crust.
• Melt the caramels with the remaining evaporated milk and drizzle over chocolate chips & nuts.
• Crumble and pat remaining cake mixture on top and bake another 20 minutes at 350 degrees.
• Cut when cool.

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.

CAKE MIX BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

CHEWY CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of mixture into a 13x9-in. baking pan coated with cooking spray. Bake 10-12 minutes or until set. , Place candies, cut side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

YUMMY CARAMEL COOKIE BARS

Steps:

• Preheat oven to 350°F.
• Melt the butter in microwave (or stovetop, if that's the method you prefer).
• Mix the sugar and butter until well combined.
• Cool the mix, you don't want to cook the eggs in the next step.
• Add the eggs one at a time, beating well after each addition.
• Add the flour and baking powder.
• Mix well.
• Stir in the pecans, salt and almond extract.
• Pour into greased and floured 13 x 9-inch baking pan (I usually just line my pan with parchment paper).
• Bake for 30 minutes.
• Cool and top with powdered sugar.
• Cut into squares and enjoy.

CHEWY CARAMEL BARS

Steps:

• In a large bowl, combine the cake mix, milk, nuts and butter. Spread half into a greased 13 x 9 inche baking pan. Bake at 350 degrees for 13-15 minutes or until set.
• Place candies, cut side down, over crust, top with remaining cake mixture.
• Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

TOFFEE CARAMEL BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
• Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
• Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
• Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.

GOOEY CHOCOLATE CARMEL BARS

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.

GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
• Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
• Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
• Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
• Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
• Once the cookie has chilled, line a baking sheet with parchment paper.
• Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
• Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
• While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
• Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
• Cut into ¾-inch (2 cm) thick slices with a sharp knife.
• Enjoy!

YUMMY CARAMEL CAKE BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13x9-in baking pan.
• Mix 1/2 of the cake mix with 1 egg, melted butter, and 1/3 cup of evaporated milk.
• Spread into bottom of prepared baking dish.
• Bake for 6 minutes.
• Remove from oven, and sprinkle chocolate chips and nuts over top.
• Melt the caramels with remaining 1/3 cup evaporated milk; drizzle over chips and nuts.
• Crumble and pat the remaining dry cake mix over the top.
• Bake for another 20 minutes.
• Cool, cut into bars.