Time 1h25m Yield 3 dozen. Number Of Ingredients 14 Steps:
Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside., In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring., Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container.
Time 2h30m Yield 24 Number Of Ingredients 8 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease or spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed. Stir in oats until crumbly (use fingers if necessary). Reserve 1 cup cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky). In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Crumble reserved cake mixture into small pieces; sprinkle over top. Bake 24 to 29 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.
Time 1h30m Yield 54 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth. Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan. Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.
Time 2h Yield 36 Number Of Ingredients 13 Steps:
Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray. Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool. Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool. Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set. Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
Time 40m Yield 3 dozen. Number Of Ingredients 5 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.
Time 4h20m Yield 32 cookies Number Of Ingredients 10 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.
Time 1h15m Yield 6 servings Number Of Ingredients 10 Steps:
For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes. Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn’t coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes. For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty. For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners’ sugar 1 tablespoon at a time, until the mixture is thick but still pourable. For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes. Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
Time 3h Yield 40 Number Of Ingredients 4 Steps:
Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set. Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.
Time 4h20m Yield 40 bars Number Of Ingredients 4 Steps:
Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap ’em for another minute. Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars.
- NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.
Time 48m Yield 32 servings Number Of Ingredients 6 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.
More about “chocolate caramel candy bars recipes”
Time 40m Yield 54 pieces, 54 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 350°. Grease 13 x 9" pan. Melt caramels and milk in a saucepan over medium heat. Mix flour, oats, brown sugar, baking soda and salt. Mix in beaten egg. Mix butter in with fork until mixture is crumbly. Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes. Pour chocolate chips and nuts over crust, drizzle caramel mixture over that. Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown. Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan. After 30 minutes use a sharp knife to cut into small bite sized squares.
