Chocolate Toffee Caramel Bars Recipes

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
• Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
• Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

CHOCOLATE CARAMEL TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9×13" baking pan. Line it with parchment paper so that you can easily remove the bars.
• Using a mixer, cream the butter and brown sugar until smooth - about 2 minutes.
• Add the egg and vanilla. Mix again, scraping the sides of the bowl as needed.
• Add the flour and mix until just combined. The mixture will be thick and moist.
• Place the mixture into the prepared pan and press along the bottom to cover it evenly.
• Bake for 18 minutes or until the shortbread is set and just slightly browned around the edges.
• When the bars come out of the oven, immediately place the unwrapped Milk Chocolate Caramel Squares on top of the shortbread crust. Let them sit for about 5 minutes to melt. The cookie bars should be warm enough to melt the chocolate if you put them on right away. If they are not melting, place them in the oven (the oven can be turned off... it will still be warm from baking) for about 2-3 minutes or until the caramel squares are melted.
• Use a spatula to smooth the chocolate and caramel evenly.
• Immediately sprinkle on the toffee and chopped caramel squares.
• Allow the chocolate to set. This will take a couple of hours.
• When the chocolate is still slightly soft, use a sharp knife to cut the bars.
• Store in an airtight container at room temperature for 4-5 days. Or freeze for up to 6 weeks.

GOOEY CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
• Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
• Press half the mixture into a greased 13x9 inch baking dish.
• Bake at 350° for 10 minutes.
• In a saucepan, add the margarine, caramels, and condensed milk.
• Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
• Pour caramel mixture over baked crust; spread evenly.
• Crumble remaining cake mix mixture over the caramel layer.
• Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
• Cool for 20 minutes.
• Run a knife around sides of pan to loosen bars.
• Cool 40 minutes.
• Refrigerate 1 hour.
• Cut into bars.
• Store in refrigerator.

ESPRESSO CARAMEL BARS

Steps:

• For the crust:
• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
• For the caramel:
• While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
• For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
• Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• Heat oven to 350°F Grease 13x9-inch pan.
• In large bowl, combine cake mix, oil and eggs; blend well.
• Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F for 10 minutes.
• Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
• Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes.
• Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars.
• Store in refrigerator.