Caramel Nut Crumb Bars Recipes

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CARAMEL NUT BARS



Caramel Nut Bars image

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

Provided by Ashley Fehr

Categories     Dessert

Time 35m

Number Of Ingredients 8

2 cups flour
1/2 cup granulated sugar
1 cup unsalted butter
1 cup roasted, salted peanuts
1 cup roasted, salted cashews
2 cups mini marshmallows
36 caramel candies, unwrapped ((like Kraft))
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F and line a 9x13" pan with tin foil or parchment paper.
  • In a medium bowl, stir together flour and sugar. Cut butter into cubes and add to flour, mixing with a pastry cutter, mixer, or your hands until crumbly -- if it holds together when you squeeze it, it's ready.
  • Press into prepared pan and bake for 10-12 minutes, until dry looking but not browned.
  • Sprinkle peanuts, cashews and marshmallows over the crust after it has baked.
  • In a small saucepan over medium heat, stir together caramels and cream until melted and smooth.
  • Pour over nuts and marshmallows on crust, drizzling in a thin line to get as much coverage as possible.
  • Bake for 6-8 minutes, until caramel is just bubbling at the edges.
  • Remove and cool completely before slicing.

Nutrition Facts : Calories 208 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 80 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

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.

CARAMEL NUT CRUNCH PIE



Caramel Nut Crunch Pie image

This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 cups Oreo cookie crumbs
1/2 cup honey-roasted peanuts, chopped
1/4 cup butter, melted
6 Snickers candy bars (1.86 ounces each), chopped
6 cups vanilla ice cream, slightly softened
1/4 cup hot caramel ice cream topping
1/4 cup hot fudge ice cream topping, warmed
Additional hot caramel and hot fudge ice cream topping, optional

Steps:

  • Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.

CARAMEL PEANUT BARS



Caramel Peanut Bars image

Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

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

Steps:

  • In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

SALTED CARAMEL PEANUT BARS



Salted Caramel Peanut Bars image

Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 12

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

Steps:

  • Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
  • Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
  • Position an oven rack in the center of the oven and preheat to 325 degrees F.
  • Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
  • Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
  • Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

CARAMEL NUT BARS



Caramel Nut Bars image

This recipe was given to me by my mother. It is quick to put together and tastes sinful (probably because it is!)

Provided by Donna M.

Categories     Bar Cookie

Time 45m

Yield 1 13x9

Number Of Ingredients 8

2 cups flour
3/4 cup brown sugar, firmly packed
1 large egg
1/2 cup margarine
3/4 cup chopped pecans or 3/4 cup walnuts
24 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1/4 cup margarine

Steps:

  • ----CRUST-----.
  • Preheat oven to 350°.
  • Combine flour, sugar, and egg.
  • Cut in 1/2 cup margarine until crumbly.
  • Stir in nuts.
  • Reserve 2 cups of this crumb mixture.
  • Press remainder firmly on bottom of greased 9x13 inch pan.
  • Bake 15 minutes.
  • -----FILLING----.
  • Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and 1/4 cup margarine.
  • Pour over prepared crust and spread evenly.
  • Top with reserved crumb mixture.
  • Bake 20 minutes, or until bubbly.
  • Cool and cut into small bars.
  • Store loosely covered at room temperature.

CARAMEL CRUMB BARS



Caramel Crumb Bars image

This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving.

Provided by blucoat

Categories     Bar Cookie

Time 55m

Yield 24 two-inch squares

Number Of Ingredients 9

16 tablespoons unsalted butter, at room temperature, plus more for greasing the pan (2 sticks)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour (spoon flour into a dry-measure cup and level off)
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 (14 ounce) can sweetened condensed milk

Steps:

  • Position a rack on the lowest level of the oven; preheat to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, then use a little butter to lightly grease the paper.
  • For the dough: Combine the 16 tablespoons of butter, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until the mixture is soft and light. Add the vanilla extract and mix to incorporate.
  • Reduce the speed to low, then gradually add 2 1/4 cups of the flour and beat until well incorporated to form a smooth dough. Use a spatula to scrape down the bowl and paddle.
  • Remove the bowl from the mixer; transfer three-quarters of the dough into the prepared pan. Use the palm of your hand to press the dough down lightly and evenly. Chill the dough-lined pan while you make the topping: Work the remaining 1/4 cup flour into the remaining dough with your fingertips so that it forms small crumbs. Set aside at room temperature.
  • For the filling: Combine the butter, corn syrup, brown sugar and condensed milk in a medium saucepan over medium heat, stirring occasionally. Allow the mixture to boil gently, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly. Pour into a stainless-steel bowl to cool for 5 minutes.
  • To assemble: Pour the cooled filling on top of the chilled dough, then scatter the crumb mixture evenly over the top. Bake for about 30 minutes, until the filling bubbles gently and is a deep caramel color and the dough and crumb topping are baked through.
  • Cool in the pan on a wire rack for 15 to 20 minutes, until lukewarm. Use the parchment paper to lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into roughly 2-inch squares.

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