Yummy Caramel Cookie 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.

CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE

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.

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.

COOKIE AND CARAMEL CHOCOLATE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
• Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
• Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
• Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
• Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
• Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

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.

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 13x9x2-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.

3-LAYER CHOCOLATE CARAMEL COOKIE BARS

Steps:

• Cookie Layer:.
• Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
• Add in flour and mix until the dough starts to form a crumbly mixture.
• Mix in evaporated milk until the dough starts to look like play-dough. Add water.
• Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
• Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
• Caramel Layer:.
• While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
• Add brown sugar and stir on medium-high heat for 2 minutes.
• Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
• Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
• Chocolate Marshmallow Layer:.
• In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
• Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.