Caramelchocolatecookiebars Recipes

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CARAMEL-CHOCOLATE COOKIE BARS



Caramel-Chocolate Cookie Bars image

Top shortbread cookie bars with caramel, coconut and chocolate to make tasty Caramel-Chocolate Cookie Bars! Bite into these cookie bars for a sweet treat.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 24 servings

Number Of Ingredients 5

35 square shortbread cookies
36 KRAFT Caramels
2 Tbsp. milk
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
2 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Place cookies in single layer in 13x9-inch pan.
  • Microwave caramels and milk in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Spoon over cookies; spread with spatula to form even layer in pan.
  • Sprinkle with coconut; drizzle with chocolate. Let stand 10 min. or until caramel is firm before cutting dessert into bars.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

CHOCOLATE-CARAMEL COOKIE BARS



Chocolate-Caramel Cookie Bars image

Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha made this recipe on Martha Bakes episode 405.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 11

4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon table salt
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Steps:

  • Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
  • Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
  • Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
  • Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

COOKIE AND CARAMEL CHOCOLATE BARS



Cookie and Caramel Chocolate Bars image

If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 32 cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup sugar
1 large egg
20 ounces milk chocolate, chopped
2 tablespoons canola oil
2 cups soft caramel candies, unwrapped (54 pieces)
2 tablespoons heavy cream

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
  • Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
  • Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
  • Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
  • Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
  • Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
  • Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.

CHOCOLATE CARAMEL COOKIE BAR



Chocolate Caramel Cookie Bar image

Carolyn and Jodi at Crave Cupcakes have upgraded this bar from just caramel to a caramel ganache.

Provided by Food Network Canada

Categories     bake,chocolate,dessert

Yield 32 servings

Number Of Ingredients 9

¾ cup butter, room temperature
½ cup sugar
1 ¼ cup flour
¾ cup butter
¾ cup brown sugar
3 Tbsp dark corn syrup
¾ cup sweetened condensed milk
1 ¼ cups Valrhona Caramelia Chocolate
⅓ cup whipping cream

Steps:

  • Grease an 8"X8" square baking pan.
  • Preheat oven to 350ºF.
  • Place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for 2-3 minutes.
  • Gradually add sugar and beat until pale and fluffy (5-10 minutes). Be sure to scrape down the bowl a few times during mixing.
  • Turn mixer to lowest speed and slowly add the flour. Mix until well combined.
  • Press dough evenly into your prepared baking pan.
  • Place pan in oven and bake for 15 min or until the top is light golden brown.
  • Set aside and allow to completely cool.
  • Melt butter in a saucepan over medium heat.
  • Add brown sugar, corn syrup and sweetened condensed milk.
  • Bring to a rolling boil over medium heat.
  • Once boiling, keep boiling and stir constantly for 5 minutes.
  • Remove saucepan from heat and pour caramel over the cooled shortbread cookie layer.
  • Allow to cool for at least 1 hour.
  • Once cooled, sprinkle with 1/4 tsp sea salt.
  • Place Carmelia Chocolate in a glass bowl and set aside.
  • Place whipping cream in a saucepan and bring to just a boil over medium heat.
  • Pour hot cream over chocolate.
  • Allow mixture to sit for 5 minutes.
  • Stir chocolate and cream together with a spatula until well combined and no lumps are visible.
  • Pour over caramel and allow to completely cool.
  • Once cooled, cut bar into 32 1"x 2" pieces.

CHOCOLATE CARAMEL BARS



Chocolate Caramel Bars image

Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 5

1 package (11 ounces) caramels
1 can (5 ounces) evaporated milk, divided
3/4 cup butter, softened
1 package German chocolate cake mix (regular size)
2 cups semisweet chocolate chips

Steps:

  • In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL CHOCOLATE BARS



Caramel Chocolate Bars image

Found my old recipe box and this one was in it. Can't even remember who the MCP was that gave me the recipe any more, but it sounds wonderful and she says that is is very easy.

Provided by Mysterygirl

Categories     Bar Cookie

Time 30m

Yield 1 9x13 pan, 20 serving(s)

Number Of Ingredients 9

1 1/2 cups brown sugar, firmly packed
2 cups quick oatmeal
1 (16 ounce) bag chocolate chips
3/4 cup caramel ice cream topping
1 1/4 cups margarine
2 cups flour, plus
3 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350°.
  • Cream brown sugar and margarine.
  • Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal.
  • Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes.
  • Sprinkle chocolate chips over crust.
  • Mix caramel topping with the reserved flour.
  • Drizzle this over the chips.
  • Sprinkle the top with the remaining crumb mixture.
  • Bake for an additional 15 minutes.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS



Salted Caramel Chocolate Chip Cookie Bars image

Your new favorite indulgence--a chocolate chip cookie bar topped with a luscious layer of salted caramel for the ultimate chocolate-caramel taste sensation.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 25

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1 bag (11 oz) caramels, unwrapped
1 cup (from 14-oz can) sweetened condensed milk (not evaporated)
3 tablespoons butter
1/2 teaspoon coarse sea salt
1/4 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
  • In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
  • Cut into 5 rows by 5 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 22 g, TransFat 0 g

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