WHITE CHOCOLATE CARAMEL
Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It'll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 1 cup
Number Of Ingredients 1
Steps:
- Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
- To reheat, warm the jar in a pot of simmering water.
SNICKERDOODLE WHITE CHOCOLATE-CARAMEL BARS
This three layer snickerdoodle bar is the ultimate indulgent dessert - completed with a caramel topping that's bowl-lickin' good.
Provided by Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, beat cookie mixes, 1 packet of the cinnamon-sugar mixture (from cookie mix), the flour, melted butter and eggs. Spread in pan. (Save other packet for another use.)
- Bake 30 to 35 minutes or until edges are golden and center is set. Cool completely, about 1 hour, or refrigerate 30 minutes.
- In small bowl, beat 1/2 cup whipping cream with electric mixer on high speed to soft peaks; set aside.
- In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and smooth. Add melted chips; stir until combined. Carefully fold in whipped cream in 2 additions, until smooth. Spread on bars. Refrigerate 30 minutes.
- In 1-quart saucepan, heat Caramel Topping ingredients over low heat about 10 minutes or until melted and smooth. Pour over bars. Refrigerate 30 minutes. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 38 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.
WHITE CHOCOLATE CARAMEL NUT BARS
I like the idea of bar cookies - a lot of cookies for minimal effort! This recipe comes from Robin Hood Flour. This very rich cookie is chewy, creamy and crunchy all in one.
Provided by Sweet PQ
Categories Bar Cookie
Time 55m
Yield 48-60 cookies
Number Of Ingredients 10
Steps:
- BASE:
- Preheat oven to 350*. Combine dry ingredients together. Add the melted butter, mixing well. Put aside 1 cup of mixture (for topping).
- Press into a greased 9" x 13" pan. Bake @ 350* for 12-15 minutes (until light brown).
- TOPPING:.
- Combine baking chips, almonds and toffee bits. Sprinkle evenly over base.
- Mix caramel sundae sauce and flour until smooth. Pour this evenly over everything. Sprinkle with reserved crumbly base mixture.
- Return to oven & bake 20-25 minutes more, until golden.
- Cool completely before cutting.
Nutrition Facts : Calories 140.2, Fat 7.2, SaturatedFat 3.6, Cholesterol 10.9, Sodium 60.3, Carbohydrate 17, Fiber 1.1, Sugar 7.7, Protein 2.6
WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS
Make and share this White Chocolate-Macadamia-Caramel Bars recipe from Food.com.
Provided by Chef PotPie
Categories Bar Cookie
Time 55m
Yield 48 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F (325 F for dark or nonstick pan).
- Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
- Spread into ungreased 13X9-inch pan.
- Bake 18-22 minutes until top is golden brown.
- Remove partially baked crust from oven.
- In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
- Crumble cookies over crust.
- Bake 18-22 minutes longer or until golden brown.
- Cool completely and cut into bars.
Nutrition Facts : Calories 78.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 8, Sodium 85.9, Carbohydrate 10.7, Fiber 0.1, Sugar 4.7, Protein 0.8
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