CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
OH-SO-EASY CHOCOLATE-PEANUT-CARAMEL BARS
Enjoy delicious dessert with these peanut and chocolate, caramel topped bars made using refrigerated sugar cookie dough.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark pan). In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 13 to 17 minutes or until light golden brown.
- Remove partially baked bars from oven. Sprinkle peanuts and chocolate chips evenly over warm bars. In small bowl, mix caramel topping and flour until well blended. Drizzle evenly over top.
- Return to oven; bake 15 to 18 minutes longer or until center just begins to bubble. Cool completely, about 1 hour. Cut into 6 rows by 6 rows. Store tightly covered.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 9 g, TransFat 1/2 g
CHOCOLATE CARAMEL BARS
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
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.
GOOEY CHOCOLATE-PEANUT BARS
These are so easy to make and take no time at all. They're great to package up for those college kids looking for something from home. Everyone will want this recipe. -Elaine Grimme, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping., Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
Nutrition Facts : Calories 175 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 71mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
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.
CHOCOLATE COVERED SALTED CARAMEL PEANUT BACON CHEW
Provided by Food Network
Time 3h30m
Yield 8 to 10 candies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- While the Dulce De Leche Caramel is boiling, lay out the bacon on a half sheet pan and bake for approximately 15 minutes. While the bacon is cooking, on another half sheet pan, bake the peanuts for 15 minutes.
- Allow the bacon to cool and chop into small pieces and set aside. Allow the peanuts to cool and then roughly chop them.
- Mix the dulce de leche caramel, bacon, peanuts and salt together in a bowl. Using a small melon scooper, scoop balls of the caramel mixture and place on a sheet of wax paper or parchment paper.
- Roll out a 1/8-inch-thick sheet of fondant and cover the caramel balls with the fondant. On a sheet pan lined with wax paper, spread a thin amount of melted chocolate in a circle just large enough to place the caramel balls on. Place the fondant covered caramel balls on the melted chocolate and place in the refrigerator for 15 minutes. Remove from the refrigerator. Then dip the fondant covered caramels in the melted chocolate. Return them to the refrigerator to cool. Serve.
- Bring a large pot of water to a boil over high heat. Remove the label from the can of sweetened condensed milk. Place the can in a pot of boiling water and boil for 2 hours. Let the can cool completely before handling. To expedite the cooling process use an ice bath, but make sure the can has completely cooled before handling.
CHOCOLATE COVERED CARAMEL PEANUT BARS
I came up with this recipe while craving the combination of all items in the title. Every recipe I found, I was missing some key ingredient. I gathered up what I did have, and came up with these. You will crave these! They lasted about 2 days in my house. The second the last one was eaten, I was approached and demanded to make more.
Provided by Sugar Fairy
Categories Bar Cookie
Time 30m
Yield 1 9x13, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13 pan.
- Combine cake mix, egg, water and melted butter or margarine. Press evenly into the bottom of the greased pan. Bake for 12-14 minutes or until golden. Cool.
- Whip together the marshmallow cream and peanut butter. Stir in chopped peanuts. Spread over cooled cake.
- Caramel:.
- In a saucepan, melt butter. Add brown sugar, water and corn syrup and bring to a boil. Cook for several minutes until the mixture is no longer grainy. Remove from heat and stir in vanilla and condensed milk. Cool slightly.
- Pour caramel over marshmallow mixture and spread evenly.
- Melt chocolate in the microwave or double broiler, stirring frequently until melted.
- Pour melted chocolate over caramel and spread evenly.
- Allow to set 4 hours, or overnight.
Nutrition Facts : Calories 571.6, Fat 26.2, SaturatedFat 11.5, Cholesterol 45.9, Sodium 377.3, Carbohydrate 79, Fiber 1.9, Sugar 55.1, Protein 7.5
PEANUTTY CARAMEL BARS
Made in the microwave, these sweet and chewy bars can be stirred by very quickly. Loaded with caramel, chocolate, peanuts and peanut butter, they remind some folks of a candy bar. Kids of all ages love them. -Charlene Bennett Clearville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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PEANUT, CARAMEL AND CHOCOLATE CANDY BARS - LAND O'LAKES
From landolakes.com
Servings 64Calories 110 per serving
- Combine 1 cup chocolate chips, butterscotch chips and 1/4 cup peanut butter in microwave-safe bowl. Microwave 1 minute, stir. Continue microwaving in 30-second intervals until completely melted and smooth. Pour into prepared pan; spread to edges. Refrigerate 30 minutes or until set.
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