Caramel Candy Bars Recipes

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

CARAMEL CANDY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in flour until blended. Press into a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. , In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from heat; stir in confectioners' sugar and pecans. Spread over crust. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate 2 hours or until firm. Cut into bars.

CHOCOLATE-CARAMEL CANDY BARS

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.

CARAMEL CANDY BARS

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.

CARAMEL CANDY BARS

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.

CARAMEL CANDY BARS

Steps:

• Make sable dough:
• Combine butter, powdered sugar, and vanilla seeds until smooth. Add the egg and mix well. Sift together the salt, almond powder and flour. Stir into the mixture and blend together. Wrap in plastic wrap, and chill until set, at least 4 hours. Roll out to 1/4-inch think. Cut to and 8-inch square, and prick the surface. Bake at 325°F, until lightly browned. Cool completely.
• Make caramel layer:
• Combine sugar and corn syrup in a small pot. Cook over high heat until medium caramel. Add the butter, and mix in. Slowly add the cream and vanilla bean. Cook, stirring constantly, until the mix reaches 112°C (this temperature is crucial). Take mixture off heat and stir in toasted walnuts. Pour out onto a buttered 8-inch square pan. Allow to cool for several minutes. Place the caramel on top of the baked sable and press together lightly. Cut with a sharp knife to 1-inch x 2-inch pieces. Dip in dark chocolate. Set aside until chocolate hardens. Store in a cool, dry place.