Caramel Chai 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 CHIP BARS

Steps:

• In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. , In a large bowl, beat the cake mix, oil and eggs until blended. Stir in chips and chopped candy bar (dough will be stiff). , Press three-fourths into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes., Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes longer or until edges are golden brown. , Cool on a wire rack for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour before serving.

CARAMEL-CHAI TEA LATTE

Steps:

• In a large saucepan, bring water and milk to a boil over medium heat, stirring occasionally. Add tea bags. Reduce heat; simmer, covered, 5 minutes. Remove from heat; continue steeping, covered, 5 minutes. , Squeeze excess liquid from all tea bags into tea; discard tea bags. Stir in caramel syrup. If desired, top servings with whipped cream and caramel topping.,

CARAMEL CHAI BARS

Steps:

• Heat oven to 350°F
• In large bowl, knead cookie dough and dry chai mix until well blended.
• Break up 3/4 of the chai dough in ungreased 8-inch square pan.
• Press dough evenly in bottom of pan (If dough is sticky, use floured fingers).
• Bake 12 to 17 minutes or until light golden brown.
• Meanwhile, in small bowl, mix caramel syrup and flour.
• In another small bowl, knead remaining 1/4 of chai dough and the walnuts.
• Gently drizzle caramel mixture evenly over partially baked crust.
• Crumble walnut chai dough evenly over caramel.
• Bake 22 to 29 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly.
• Cool completely, about 1 hour 30 minutes.
• For bars, cut into 4 rows by 4 rows.