Caramel Nutty Explosion Bars Recipes

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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.

NUTTY CARAMEL BARS



Nutty Caramel Bars image

Make and share this Nutty Caramel Bars recipe from Food.com.

Provided by carolinafan

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 9

1 1/2 cups butter, divided
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup honey
3/4 cup firmly packed light brown sugar
1/4 cup heavy whipping cream
1 (12 ounce) can whole lightly salted mixed nuts

Steps:

  • Preheat oven to 350.
  • Butter 13x9-inch baking pan; set aside.
  • In large bowl, beat 1 cup (2 sticks) butter and granulated sugar until light and fluffy; beat in egg and vanilla.
  • Stir in flour until well mixed; press evenly into prepared pan. Bake until edges are brown and center looks dry, about 15 minutes.
  • Remove to wire rack while preparing topping.
  • Maintain oven temperature.
  • In heavy medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter and honey until butter is melted.
  • Stir in brown sugar; bring to a boil. Boil without stirring for exactly 2 minutes; remove from heat.
  • Stir in cream and nuts.
  • Immediately spoon caramel nut mixture evenly over crust. Bake until caramel bubbles, about 10 minutes.
  • Cool completely on wire rack; cut in 2x2-inch bars.
  • Store in tightly covered container at room temperature.

Nutrition Facts : Calories 288.7, Fat 20, SaturatedFat 8.9, Cholesterol 42.7, Sodium 183.5, Carbohydrate 25.4, Fiber 1.6, Sugar 14.4, Protein 4

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 NUTTY EXPLOSION BARS



Caramel Nutty Explosion Bars image

I wanted to make a bar cookie of some kind. I knew I was craving caramel and nuts. I always love chocolate, and I wanted the crust to be something out of the ordinary... You have a shortbread crust, then homemade caramel sauce, sauteed nuts and of course chocolate... did I mention very easy to make as well? The pan will...

Provided by Didi Dalaba

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 19

SHORTBREAD CRUST
2 c all purpose flour
1/4 tsp salt
2/3 c confectioners' sugar
1 c (2 sticks) unsalted cold butter cut into cubes
CARAMEL SAUCE
2 c sugar
1/4 c corn syrup, light
1/2 c water
3/4 c heavy cream (heated to lukewarm)
2 Tbsp unsalted butter
1/2 tsp fine grain salt (i used aegean sea blend)
NUT TOPPING
2 c pecan halves
1 1/2 c chopped walnuts
2 tsp unsalted butter
CHOCOLATE DRIZZLE TOPPING
2 c (1 pkg) milk chocolate peanut butter swirl chocolate chips
2-3 Tbsp heavy cream (1 tbsp more if needed)

Steps:

  • 1. Using your food processor, add all your ingredients for your shortbread crust. Making sure butter is COLD. Pulse ingredients till butter has been incorporated and the mixture looks like it's going to start forming a ball. You do not want it to form a ball, you want it right before that stage. In big chunks like. Dump your dough directly onto pre-buttered 15 X 9 jelly roll pan.
  • 2. Preheat oven to 425F. Using your fingers, press the dough across the pan. No worries if not even, you will be spreading this out. Using a plastic spoon (I don't know why, but it really works), spread the mixture out evenly over the pan, making it even.
  • 3. Using your fork tines, make grooves all throughout your dough. Freeze for 15 minutes. VERY IMPORTANT!! By freezing you will ensure that your dough will not puff up on various angles. Bake shortbread for approximately 11-13 minutes till nicely golden. Remove onto wire rack and let cool.
  • 4. While shortbread crust is cooling, let's prepare our nut topping. In a large saute pan, add 1 tsp butter, allow it to start to melt and add your pecans. Saute the pecans till you literally want to pick one up (okay, I did it 3x) and eat one. About 3-5 minutes. Once nicely toasted, remove your pecans to a plate, set aside and allow to cool. Follow the exact same instructions above for the chopped walnuts.
  • 5. Once pecans have cooled, chop them into rough pieces using a knife. I used a knife rather than a machine because I wanted bigger pieces of those succulent pecans ontop. *Note: you do not have to chop the chopped walnuts. Once chopped, set aside
  • 6. Now were ready for our caramel sauce. In a non-stick heavy bottomed saucepan add your sugar, your water and your corn syrup. Over medium heat, stirring pretty much constantly with a wooden spoon, you will see your sugar first disolve, then bubble, then bubble harder. When you see the bubbling become harder, this is the *turning point*. You either cook it for a minute more or so and pull of the heat, or you go by your handy dandy candy thermometer. I prefer the latter... what can I say, new technology ROCKS!! Once your sugar has reached 350F (stirring contanstly mind you, don't worry this only takes a few minutes), pull off heat, and add your lukewarm heavy cream and butter. This mixture will rise up and sputter, keep your face away from it, this only takes a few seconds till it calms back down. Keep stirring till your creams and fats have been incorporated and you have a glossy, velveety dream!!
  • 7. Once you have poured and spread your caramel sauce over the shortbread, immediately add your toasted chopped pecans and walnuts.
  • 8. As caramel sauce is cooling with the nut topping, let's start on our chocolate sauce shall we? Add your cream and your chocolate chips in a microwave safe bowl. Microwave in 20 second increments stirring thoroughly every time till chocolate is nicely melted and glossy. Drizzle over pan. Let cool bars cool, about 45 minutes to 1 hour and cut into squares. Yield: 36 bars

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