CARAMEL NUT BARS
These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!
Provided by Ashley Fehr
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line a 9x13" pan with tin foil or parchment paper.
- In a medium bowl, stir together flour and sugar. Cut butter into cubes and add to flour, mixing with a pastry cutter, mixer, or your hands until crumbly -- if it holds together when you squeeze it, it's ready.
- Press into prepared pan and bake for 10-12 minutes, until dry looking but not browned.
- Sprinkle peanuts, cashews and marshmallows over the crust after it has baked.
- In a small saucepan over medium heat, stir together caramels and cream until melted and smooth.
- Pour over nuts and marshmallows on crust, drizzling in a thin line to get as much coverage as possible.
- Bake for 6-8 minutes, until caramel is just bubbling at the edges.
- Remove and cool completely before slicing.
Nutrition Facts : Calories 208 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 80 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CARAMEL NUT SQUARES
You bite into these and you taste all the buttery goodness from the crust. Then, add the caramel and chocolate? Oh my... these are delish! A great dessert to take to your next pot luck or holiday party. Everyone will be asking you for the recipe!
Provided by Deanna Ogle
Categories Chocolate
Time 45m
Number Of Ingredients 13
Steps:
- 1. Mix flour, sugar and 3/4 cup butter until crumbly like cornmeal, pat into ungreased 13" x 9" pan. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Cool.
- 2. Bring 3/4 cup butter, brown sugar, corn syrup and sweetened condensed milk to a boil in large saucepan over medium heat, boil for 5 minutes, stirring until thickened slightly. Stir nuts into caramel, pour over baked crust, cool.
- 3. Melt chocolate chips and 2 tablespoons butter in double boiler over hot water until smooth. Pour over cooled caramel and spread evenly. Cool. Cut into 2" squares. Makes 24 squares.
CARAMEL-NUT BARS
Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
- Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
- Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
- Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
PEANUT BUTTER CARAMEL BARS
When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Nutrition Facts :
CARAMEL SQUARES
A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 1h6m
Yield Cuts into 16 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
- For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
- For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 358 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
CARAMEL BARS
Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
Provided by Jordanna Novak
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 127.5 mg, Sugar 15.2 g
CARAMEL SHORTBREAD SQUARES
These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
Provided by Julia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 13.2 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 44.5 mg, Sugar 9.3 g
CARAMEL NUT BARS
This recipe was given to me by my mother. It is quick to put together and tastes sinful (probably because it is!)
Provided by Donna M.
Categories Bar Cookie
Time 45m
Yield 1 13x9
Number Of Ingredients 8
Steps:
- ----CRUST-----.
- Preheat oven to 350°.
- Combine flour, sugar, and egg.
- Cut in 1/2 cup margarine until crumbly.
- Stir in nuts.
- Reserve 2 cups of this crumb mixture.
- Press remainder firmly on bottom of greased 9x13 inch pan.
- Bake 15 minutes.
- -----FILLING----.
- Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and 1/4 cup margarine.
- Pour over prepared crust and spread evenly.
- Top with reserved crumb mixture.
- Bake 20 minutes, or until bubbly.
- Cool and cut into small bars.
- Store loosely covered at room temperature.
CARAMEL APPLE-NUT BARS
Looking for a tasty dessert using Gold Medal® all-purpose flour? Then try these bars baked with apple, nuts and oats - a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes.
- Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 12 g, TransFat 0 g
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- Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.
- Combine 3/4 cup butter and brown sugar in bowl; beat at medium speed until creamy. Stir in flour, oats, baking soda and salt until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Press remaining crumb mixture into prepared pan. Bake 8-10 minutes or until crust is lightly browned.
- Place caramels, whipping cream and 3 tablespoons butter into 1-quart nonstick saucepan. Cook over medium heat, stirring occasionally, 7-8 minutes or until melted and smooth.
- Pour melted caramel mixture over hot, partially baked crust. Sprinkle chocolate chips and walnuts over caramel. Sprinkle with reserved crumb mixture. Continue baking 13-16 minutes or until topping is golden brown and caramel is bubbly around edges. Cool completely.
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