Chocolate Raisin Caramel Squares Recipes

RAISIN SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.
• In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.
• Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.

CHOCOLATE CARAMEL SQUARES

Steps:

• Add all ingredients for crust, except butter, in a mixing bowl.
• With pastry blender, cut in butter until mixture is crumbly.
• Press the mixture into an 8-inch square cake pan.
• Bake in a preheated oven at 350°F for about 25 minutes or until just golden and firm.
• Cool in the pan.
• Place ingredients for caramel filling in saucepan and heat over low heat, stirring until sugar is dissolved.
• Bring to a boil over low heat and boil very gently for 3 to 4 minutes, stirring constantly until thickened.
• Pour the caramel filling over cookie base and allow to set.
• Melt the dark chocolate chips and spread over the caramel, allow to cool and set.
• When dark chocolate is set, melt the white chocolate and drizzle over top.
• Cut into squares and enjoy.
• DH suggested to use a pizza cutter to cut bar cookies and it works like a charm.

RAISIN CARAMEL BARS

Steps:

• Heat oven to 350*.
• Mix 1 cup flour, oats, sugar, baking soda, and salt.
• Stir in butter;, mix well.
• Stir in chocolate chips.
• Press into bottom of lightly greased 13x9 pan.
• Bake 12 minutes.
• Mix caramel topping and remaining flour.
• Remove pan from oven, drizzle on top.
• Sprinkle raisins, and walnuts on top.
• Bake for 16 minutes.

CHOCOLATE RAISIN CARAMEL SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• COMBINE 2 cups flour, oats, brown sugar, baking soda and salt in large bowl. Add butter; stir until all ingredients are moistened. Reserve 1 cup crumb mixture; press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan.
• BAKE in preheated 350 degree F. oven for 15 minutes or until lightly browned. Remove from oven. Sprinkle with chocolate-covered raisins and nuts. Combine caramel topping and remaining 1/3 cup flour in small bowl; drizzle over base. Sprinkle with reserved crumb mixture.
• BAKE at 350 degree F. for 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack.

CHOCOLATE RAISIN NUT CRUNCH BARS

Steps:

• Cream butter and sugar. Beat egg slightly and add. Stir in milk and vanilla.
• Crush raisin bran cereal and blend with flour. Combine with other ingredients.
• Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.).
• Bake at 350 degrees for 30 minutes. When cool cut into small squares.