CHEWY CARAMEL BARS
From Harbor Beach, Michigan, Debra Davidson-Cregeur shares one of her favorite recipes. She writes, "There are always requests for this recipe wherever it goes!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, milk and butter until blended (batter will be thick). Stir in nuts. Press half of mixture into a 13x9-in. baking pan coated with cooking spray. Bake 10-12 minutes or until set. , Place candies, cut side down, over crust. Drop remaining batter by tablespoonfuls over the top. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 173 calories, Fat 8g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CAKE CARAMEL BARS
Make and share this Chocolate Cake Caramel Bars recipe from Food.com.
Provided by Maineiac
Categories Dessert
Time 39m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt first 2 ingredients together over low heat.
- In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture.
- Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls.
- Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.
Nutrition Facts : Calories 882.5, Fat 42.8, SaturatedFat 23.1, Cholesterol 56.3, Sodium 853, Carbohydrate 129.1, Fiber 4.8, Sugar 96.2, Protein 8.9
YUMMY CARAMEL CAKE BARS
Make and share this Yummy Caramel Cake Bars recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 36m
Yield 1 13x9 inch pan
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease a 13x9-in baking pan.
- Mix 1/2 of the cake mix with 1 egg, melted butter, and 1/3 cup of evaporated milk.
- Spread into bottom of prepared baking dish.
- Bake for 6 minutes.
- Remove from oven, and sprinkle chocolate chips and nuts over top.
- Melt the caramels with remaining 1/3 cup evaporated milk; drizzle over chips and nuts.
- Crumble and pat the remaining dry cake mix over the top.
- Bake for another 20 minutes.
- Cool, cut into bars.
Nutrition Facts : Calories 7150.3, Fat 367.3, SaturatedFat 165.4, Cholesterol 661.6, Sodium 6725.6, Carbohydrate 962.4, Fiber 40.5, Sugar 686.5, Protein 93.9
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.
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
YUMMY BARS
Make and share this Yummy Bars recipe from Food.com.
Provided by busymommybee
Categories Dessert
Time 31m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix together cake mix, melted butter, and 1/3 cup evaporated milk.
- Spread half in a lightly greased 9x13 pan.
- Bake at 350 degrees for 6 minutes.
- Sprinkle chocolate chips and nuts on the partially baked crust.
- Melt the caramels with the remaining evaporated milk and drizzle over chocolate chips & nuts.
- Crumble and pat remaining cake mixture on top and bake another 20 minutes at 350 degrees.
- Cut when cool.
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