Caramel Brazil Nut Cake Bars Recipes

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CARAMEL CAKE WITH CARAMEL NUT FROSTING



Caramel Cake with Caramel Nut Frosting image

This recipe makes a three-layer cake with a caramel and nut frosting.

Provided by Pat Dukes

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 30

Number Of Ingredients 14

½ cup butter
1 ¼ cups white sugar
4 eggs
2 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 pinch salt
½ cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
  • Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
  • Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
  • Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Cholesterol 45.4 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 146.4 mg, Sugar 30.2 g

UTTERLY NUTTERLY CARAMEL LAYER CAKE



Utterly nutterly caramel layer cake image

The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h

Number Of Ingredients 12

250g pack salted butter , softened, plus extra for greasing
175g mixed nut , we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
250g soft light brown sugar
3 tbsp golden syrup
4 large eggs
140g self-raising flour
75g ground almond
½ tsp baking powder
1 tsp almond extract
3 tbsp milk
200ml double cream
5 tbsp caramel , from a can (we used Carnation)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown - don't let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
  • Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
  • Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

Nutrition Facts : Calories 531 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

CARAMEL BARS



Caramel Bars image

Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!

Provided by Jordanna Novak

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
½ cup semisweet chocolate chips
½ cup chopped walnuts

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.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 127.5 mg, Sugar 15.2 g

CHOCOLATE-CARAMEL-NUT CAKE



Chocolate-Caramel-Nut Cake image

Caramel topping and nuts smother a rich chocolate cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h57m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter, softened
4 eggs
1 cup semisweet chocolate chips (6 oz)
1/3 cup caramel topping
2 tablespoons chopped nuts

Steps:

  • Heat oven to 350°F (325°F for fluted tube, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, dry pudding mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
  • Bake 46 to 54 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 10 minutes. Prick top of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 24 g, TransFat 0 g

CARAMEL & BRAZIL NUT CAKE BARS



Caramel & Brazil Nut Cake Bars image

Ummmm caramel and salty brazil nuts yummy. This is a moist, almost cake like bar. I've also made them with macadamia nuts and had great results, I think that almonds and cashews would also work well in this treat. This is also good drizzled with milk chocolate.

Provided by Baby Kato

Categories     Dessert

Time 32m

Yield 16 bars

Number Of Ingredients 11

3/4 cup flour
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup brazil nut, coarsely chopped
1/2 cup brazil nut, caorsely chopped
1/4 cup brown sugar
2 tablespoons butter, melted
4 1/2 teaspoons heavy whipping cream

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 8 " square pan and set aside until needed.
  • Combine the flour, sugars, baking powder and salt in a large bowl and mix well.
  • Lightly beat in eggs, do not over mix, add the nuts and spread in the bottom of the prepard pan.
  • Bake at 350 for 25 minutes. If you have a gas oven or if you have a hot oven you may want to check at 20 minutes, cake should spring back when touched.
  • In a small bowl, mix the topping ingredients and pour over cake. Broil for 1 or 2 minutes until bubbly and light brown.
  • While still warm, cut into bars and cool on a wire rack. If using chocolate to drizzle over the bars, do that after they have cooled.
  • Then grab a tea, coffee or milk and enjoy this decadent treat.

Nutrition Facts : Calories 165.8, Fat 8.1, SaturatedFat 2.7, Cholesterol 29, Sodium 73.1, Carbohydrate 22, Fiber 0.8, Sugar 16.5, Protein 2.6

CARAMEL NUT POUND CAKE



Caramel Nut Pound Cake image

My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.

Provided by Seasoned Cook

Categories     Dessert

Time 1h50m

Yield 18 serving(s)

Number Of Ingredients 15

1 cup butter
1/2 cup Crisco
1 lb light brown sugar
1 cup white sugar
5 large eggs
1 cup milk
3 cups plain flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla
1 cup pecans, chopped
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1/2 cup pecans, chopped

Steps:

  • Important: All ingredients must be at room temperature.
  • Mix butter and Crisco.
  • Add brown sugar, a little at a time, and beat well.
  • Add white sugar and beat until fluffy.
  • Add eggs one at a time.
  • Add vanilla.
  • Sift flour, salt and baking powder together.
  • Add flour mixture alternately with milk. Fold in pecans.
  • Pour into a greased tube cake pan.
  • Bake at 325F for 1 1/2 hours.
  • When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
  • While cake is warm, pour frosting over cake.
  • Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
  • Remove from heat.
  • Add pecans and pour immediately over warm cake.

Nutrition Facts : Calories 542.7, Fat 29.7, SaturatedFat 12.9, Cholesterol 94.7, Sodium 253.9, Carbohydrate 66, Fiber 1.4, Sugar 48, Protein 5.5

NUTTY CARAMEL BARS RECIPE



Nutty Caramel Bars Recipe image

Number Of Ingredients 7

2 cups all-purpose flour
1 cup light brown sugar
3/4 cup butter, softened
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 (19 ounce) jar caramel ice cream topping
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour and brown sugar. Mix in butter until combined and crumbly. Press mixture into an ungreased 9x13 baking dish. Sprinkle on pecans and walnuts. Drizzle caramel topping evenly over nuts.
  • Bake for 15-20 minutes or until caramel is bubbly. Remove from oven and sprinkle on chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer.
  • Let cool at room temperature or until chocolate sets. Cut into bars.

FAVORITE CHOCOLATE-CARAMEL-NUT BARS



Favorite Chocolate-Caramel-Nut Bars image

Chopped semi-sweet chocolate, walnuts and gooey caramel are sandwiched between a chocolate crust and topping in these rich, decadent bar cookies.

Provided by My Food and Family

Categories     Home

Time 48m

Yield 32 servings

Number Of Ingredients 6

1 pkg. (11 oz.) KRAFT Caramels
1 can (5 oz.) evaporated milk (2/3 cup), divided
1 pkg. (2-layer size) German chocolate cake mix
1/2 cup butter or margarine, melted
1-1/2 cups chopped walnuts, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped, divided

Steps:

  • Heat oven to 350°F.
  • Cook caramels and 1/3 cup milk in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat.
  • Combine cake mix, butter and remaining milk; press half onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
  • Sprinkle with 1 cup nuts and 1/2 cup chopped chocolate. Drizzle with caramel sauce; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mix mixture; press gently into caramel sauce with back of spoon. Sprinkle with remaining nuts and chocolate.
  • Bake 18 min. or until lightly browned. Cool completely before cutting into bars.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CARAMEL-NUT CANDY BARS



Caramel-Nut Candy Bars image

As a busy mother of six, I welcome any Christmas recipe that's quick, easy and family pleasing. These Snickers-like bars fit that description perfectly!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/4 pounds.

Number Of Ingredients 6

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening
1 package (14 ounces) caramels
5 teaspoons water
1 cup chopped pecans

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside., In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer., Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm. , Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator.,

Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL NUT BARS



Caramel Nut Bars image

No one can resist these chewy caramel and chocolate bars with a delightful oat crust and topping. They make a tempting dessert or a special snack anytime. These rich bars are perfect for a potluck since a little goes a long way. -Pat Hills, South Dayton, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

1 cup quick-cooking oats
1 cup packed brown sugar
1 cup all-purpose flour
3/4 cup butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (14 ounces) caramels
1/3 cup milk
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13-in. x 9-in. baking pan (do not press). , Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted. , Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set.

Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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