CHOCOLATE-TOFFEE-CARAMEL BARS
Enjoy these delicious chocolate and caramel bars - a delightful dessert treat.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420, Carbohydrate 56 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Bar, Sodium 250 mg, Sugar 43 g, TransFat 1/2 g
CHOCOLATE-TOFFEE-CARAMEL BARS
Make and share this Chocolate-Toffee-Caramel Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 9
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.
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
- Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.
CHOCOLATE-TOFFEE-CARAMEL BARS
Make and share this Chocolate-Toffee-Caramel Bars recipe from Food.com.
Provided by Lakerdog2
Categories Bar Cookie
Time 3h30m
Yield 1 bar, 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 395.2, Fat 20, SaturatedFat 7.8, Cholesterol 27.8, Sodium 276.8, Carbohydrate 53, Fiber 1.1, Sugar 42.3, Protein 4.5
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