CARAMEL CHOCOLATE BARS RECIPES

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CHOCOLATE CHIP-CARAMEL-PUDDING COOKIE BARS RECIPE ...



Chocolate Chip-Caramel-Pudding Cookie Bars Recipe ... image

We’ve cracked the code for making perfectly soft cookie bars! These treats combine chocolate chip cookie dough with vanilla pudding mix, plus chopped Rolo™ caramels for chocolate-caramel indulgence that everyone will love!

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix
30 Rolo® chewy caramels in milk chocolate, unwrapped, cut into quarters (about 1 cup)

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan.
  • Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

Nutrition Facts : Calories 260 , CarbohydrateContent 37 g, CholesterolContent 30 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Bar, SodiumContent 280 mg, SugarContent 28 g, TransFatContent 0 g

CHOCOLATE BUTTERSCOTCH CARAMEL BARS RECIPE | REE DRUMMOND ...



Chocolate Butterscotch Caramel Bars Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 4 hours 5 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour 
1 1/2 cups regular or quick oats 
1 cup packed brown sugar 
1 teaspoon baking powder 
1/4 teaspoon kosher salt 
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces 
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera) 
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
  • Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
  • Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
  • Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
  • Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
  • Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

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