Gooey Caramel Chocolate Bars Recipes

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GOOEY CHOCOLATE CARMEL BARS



Gooey Chocolate Carmel Bars image

This recipe combines dry German chocolate cake mix, butter and caramel to form a 2-layer bar

Provided by BEAN988

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 60

Number Of Ingredients 8

1 (18.25 ounce) package German chocolate cake mix
1 cup butter, softened
1 egg
½ cup evaporated milk
1 pound individually wrapped caramels, unwrapped
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
  • Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
  • In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
  • Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
  • To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 15 g, Cholesterol 12.4 mg, Fat 4.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 107.3 mg, Sugar 11.3 g

GOOEY CARAMEL-CHOCOLATE BARS



Gooey Caramel-Chocolate Bars image

Who doesn't love gooey chocolate and caramel all wrapped up in a quick-to-make bar cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 48

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, softened
3 eggs
1 cup semisweet chocolate chips
1 bag (14 oz) caramels, unwrapped
1/4 cup butter or margarine
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup reserved cake mix
1/2 cup quick-cooking oats
3 tablespoons butter or margarine, softened

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
  • Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
  • Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
  • Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 14 g, TransFat 0 g

GOOEY CHOCOLATE CARAMEL BARS



Gooey Chocolate Caramel Bars image

These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

2-1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
2 cups semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ounces) caramel ice cream topping

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.

Nutrition Facts : Calories 156 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

GOOEY CARAMEL CHOCOLATE BARS



Gooey Caramel Chocolate Bars image

There is one word for these bars-scrumptious! I once substituted peanut butter chips for the chocolate chips...they're wonderful that way, too.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

2 cups (12 ounces) chocolate chips
1 package (14 ounces) caramels
2/3 cup evaporated milk, divided
1 cup chopped pecans or walnuts
1 package German chocolate or chocolate cake mix (regular size)
1/2 cup butter, melted

Steps:

  • In a heavy saucepan over low heat, melt chocolate chips and caramels with 1/3 cup milk. Stir in nuts. Remove from the heat and set aside. In a large bowl, combine cake mix, butter and remaining milk; pat half into a greased 13-in. x 9-in. baking pan. Bake at 350° for 7-10 minutes. Spread chocolate/caramel mixture over crust; top with reserved cake mixture. Bake 12-15 minutes longer.

Nutrition Facts :

CHOCOLATE CARAMEL GOOEY BARS



Chocolate Caramel Gooey Bars image

This is a spin on a recipe I got at the TOH cooking school I just attended. The original used the new peanut butter/chocolate morsels, but I wanted something different. I used the caramel ones, slathered on some sugar-free ice cream, and it was deeevine! The filling is VERY rich, so cut the sugar where you can.

Provided by Redneck Epicurean

Categories     Bar Cookie

Time 45m

Yield 2 dozen bars

Number Of Ingredients 7

2 cups chocolate graham cracker crumbs or 2 cups graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar or 1/3 cup Splenda granular
1 2/3 cups Nestle milk chocolate and caramel swirled morsels
14 ounces sweetened condensed milk (or Sweetened Condensed Milk Substitute for Diabetics Sweetened Condensed Milk Substitute for Diabetics)
1 teaspoon vanilla
1 cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees.
  • Prepare the crust by mixing the ingredients and pressing into an ungreased 9x13 pan.
  • Microwave 1 cup of the morsels, the sweetened condensed milk, and the vanilla until melted, starting with one minute on high power. Stir to combine, microwaving at 15 second intervals if chips are not melted completely. Pour on to crust and top with nuts and remaining chips.
  • Bake 20-25 minutes or until edges are bubbling. Cool completely in the pan on a wire rack and cut into bars.
  • Serve with some Dulce de leche ice cream or vanilla with a drizzle of caramel topping and a sprinkling of pecans.

Nutrition Facts : Calories 1555.5, Fat 102.5, SaturatedFat 43.4, Cholesterol 189.5, Sodium 579.1, Carbohydrate 149.1, Fiber 5.2, Sugar 143.7, Protein 21.2

GOOEY CARAMEL MONKEY BREAD



Gooey Caramel Monkey Bread image

The quick and easy prep of this shortcut version of monkey bread makes it a great introduction to baking with kids. Put on your favorite family tunes and let them shake the biscuit dough in the one-gallon bag in time to the music. Family dance party AND terrific breakfast: mission for fun accomplished.

Provided by Jessica Walker

Categories     Breakfast

Time 1h5m

Yield 12

Number Of Ingredients 5

2/3 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits each)
2/3 cup butter
1 cup packed brown sugar

Steps:

  • Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
  • Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
  • Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
  • In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
  • Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1/12 of Bread, Sodium 710 mg, Sugar 34 g, TransFat 0 g

GOOEY CARAMEL-CHOCOLATE BARS



Gooey Caramel-Chocolate Bars image

Make and share this Gooey Caramel-Chocolate Bars recipe from Food.com.

Provided by Pinay0618

Categories     Bar Cookie

Time 47m

Yield 48 serving(s)

Number Of Ingredients 10

1 (18 ounce) box betty crocker supermoist fudge cake mix
1/2 cup butter or 1/2 cup margarine, softened
3 eggs
1 cup semi-sweet chocolate chips
1 (14 ounce) bag caramels, unwrapped
1/4 cup butter or 1/4 cup margarine
1 (14 ounce) can sweetened condensed milk (not evaporated)
1/2 cup reserved cake mix
1/2 cup quick-cooking oats
3 tablespoons butter or 3 tablespoons margarine, softened

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
  • Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
  • Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
  • Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 170.3, Fat 8.3, SaturatedFat 4, Cholesterol 26.1, Sodium 164.8, Carbohydrate 23.3, Fiber 0.6, Sugar 17.2, Protein 2.5

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