Caramel Swirl Hunks Recipes

CARAMEL SWIRL HUNKS

Steps:

• 1. Preheat oven to 350 degrees. Generously spray a 13x9 inch pan with nonstick cooking spray. (Note: I usually line my pan with foil, leaving an overhang to remove from the pan after it cools. I spray the foil.)
• 2. In a mixer, blend the butter and both sugars. Add eggs, vanilla, and oats, and blend well. Fold in flour, baking powder, baking soda, and salt. Then fold in chocolate chips.
• 3. Spread batter in the prepared pan. Top with dollops of dulce de leche and then swirl or smear dulce de leche into batter. (Note: the dulce de leche is very thick, that's why I say smear.)
• 4. Bake for 38 minutes or until batter set (not wobbly and jiggly). If they seem browned around the edges but still jiggle in the center, reduce oven temperature to 325 degrees and continue baking 10-15 minutes longer or until set.
• 5. Refrigerate or freeze 1 hour. Cut into large hunks or blocks.

CARAMEL SWIRL HUNKS

Steps:

• 1. Preheat oven to 350 degrees. Generously spray a 13x9 inch pan with nonstick cooking spray.
• 2. In a mixer, blend butter and both sugars. Add eggs, vanilla, and oats and blend well. Fold in flour, baking powder, baking soda, and salt. then fold in chocolate chips.
• 3. Spread batter in prepared pan. Top with dollops of dulce de leche and then swirl or smear the dulce de leche into batter.
• 4. Bake for 38 minutes or until batter is set (not wobbly and jiggly). If they seem browned around the edges but jiggle in the center, reduce oven temperature to 325 degrees and continue baking 10-15 minutes longer or until set.
• 5. Refrigerate or freeze 1 hour. Cut into large hunks or blocks.
• 6. NOTE: This makes a thick hunk of dessert. I usually want to stretch it out and I use a 14x11 inch pan. It it still thick, but I can serve more. I usually don't put in the refrigerator or freezer. I let them cool on my counter. ^(,^

CARAMEL SWIRL HUNKS

Steps:

• Preheat oven to 350 degrees. Generously spray a 13x9 pan with nonstick cooking spray and place it on a parchment lined baking sheet.
• In a mixer bowl, blend butter and both sugars. Add eggs, vanilla, and oats and blend well. Fold in flour, baking powder, baking soda, and salt. Then fold in chocolate chips.
• Spread batter in prepared pan. Top with dulce de leche and then swirl or smear dulche de leche into batter.
• Bake 38 minutes or until batter is set (not wobbly and jiggly). If brownies seem browned around the edges and still jiggly in the center, reduce oven temperature to 325 degrees and continue baking 10 to 15 minutes longer or until set.
• Refrigerate or freeze 1 hour. Cut into large hunks or blocks.