CHOCOLATE CARAMEL BARS RECIPE: HOW TO MAKE IT
Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.—
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.
Nutrition Facts : Calories 185 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 161mg sodium, CarbohydrateContent 26g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CHOCOLATE-STUFFED FLAPJACK BARS RECIPE | BBC GOOD FOOD
Indulge in these oaty flapjack bars with a smooth chocolate centre by GF member Zayana Price. Drizzle with extra chocolate for the professional look
Provided by Zayana Price
Categories Dessert
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield Makes 16
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using an electric whisk.
- Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.
- For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water and stirring occasionally. Or, do this in short 20-second bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.
- Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.
- Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.
- Bake on the middle shelf for 45-50 mins or until golden brown. Leave to cool completely.
- Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 392 calories, FatContent 23 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium
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