OATMEAL CHOCOLATE CARAMEL BARS RECIPES

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CHOCOLATE AND CARAMEL OATMEAL BARS RECIPE - BETTYCROCKER.COM



Chocolate and Caramel Oatmeal Bars Recipe - BettyCrocker.com image

Transform yellow cake mix into irresistible bars brimming with crunchy nuts and oats as well as creamy chocolate and caramel.

Provided by Betty Crocker Kitchens

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 7

1 jar (12.25 oz) caramel topping (1 cup)
1 box Betty Crocker™ Super Moist™ yellow cake mix
2/3 cup butter or margarine, softened
1 egg
2 cups quick-cooking oats
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
  • In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
  • Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
  • Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.

Nutrition Facts : Calories 270 , CarbohydrateContent 36 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Bar, SodiumContent 220 mg, SugarContent 21 g, TransFatContent 0 g

CHOCOLATE CARAMEL OATMEAL BARS RECIPE - FOOD.COM



Chocolate Caramel Oatmeal Bars Recipe - Food.com image

These are to die for! Now that I've got nut allergies to deal with in my household, I make these without the nuts and with extra crumb mixture (1 1/2 times the crumb mix), but the nuts are really good to cut the sweetness. The recipe is originally from a land-o-lakes pamphlet. Part of prep time is cool time.

Total Time 2 hours 37 minutes

Prep Time 2 hours 5 minutes

Cook Time 32 minutes

Yield 60 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 cup quick oats
1 cup brown sugar, firmly packed
3/4 cup butter, softened
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 (14 ounce) package caramels, unwrapped (48 caramels)
2 cups semi-sweet chocolate chips, divided
1 cup chopped pecans, divided

Steps:

  • Preheat oven to 350°F.
  • Combine all crumb ingredients in a large bowl, stopping after adding the salt. Beat at medium speed until mixture is crumbly (about 3 minutes). Reserve 1 cup of crumb mixture.
  • Press remaining crumb mixture into bottom of a 13x9 inch pan. Bake for 10 minutes.
  • Combine milk and caramels in a saucepan. Cook over medium low heat, stirring occasionally, until mixture is creamy.
  • Sprinkle partially baked crust with 1 cup chocolate chips and 1/2 cup chopped pecans.
  • Pour caramel mixture evenly over chips and nuts. Sprinkle evenly with reserved crumb mixture and pat lightly.
  • Bake for 18-22 minutes or until caramel is bubbly around the edges.
  • Cool completely. Melt the remaining cup of chocolate chips and spread over the top. Sprinkle with remaining nuts and pat lightly.
  • When chocolate hardens, cut into bars.

Nutrition Facts : Calories 116.8, FatContent 6, SaturatedFatContent 2.8, CholesterolContent 6.8, SodiumContent 74.4, CarbohydrateContent 15.9, FiberContent 0.7, SugarContent 11, ProteinContent 1.3

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