Chocolate caramel bars recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Popular collections
- Everyday cooking
These two layer treats are perfect anytime of the day. Everyone will love them.
10 people made this
IngredientsMakes: 4 - 5 dozen
- 520g German chocolate cake mix
- 225g butter, softened and divided
- 1 egg
- 125ml evaporated milk
- 450g individually wrapped toffees, unwrapped
- 120g icing sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
MethodPrep:30min ›Cook:25min ›Extra time:1hr cooling › Ready in:1hr55min
- Preheat oven to 180 C / Gas 4.
- In a medium bowl, combine half 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 25x38cm swiss roll tin.
- Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
- In a saucepan, combine the remaining butter with the evaporated milk and toffees, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked base, turning the tin 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. Let cool.
- Meanwhile, make the icing, stir together the icing sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more icing sugar. Drizzle over bars. Let set before cutting into squares.
German chocolate cake mix
Can be purchased online.
Reviews & ratingsAverage global rating:(10)
Reviews in English (9)
This cake is so sweet I could feel my teeth rotting as I ate it!!! But hey, if you like it sweet this is the cake for you.-16 Dec 2001
I opted to make these without the icing since the others said they were really sweet and I also thought they would be good topped with vanilla ice cream. I have to say for as much butter and sugar as these have I would prefer something else. I just didn't find them all that exciting.I was a little disappointed that the carmel sauce wasn't all that carmelly tasting...it kind of just soaked into the cake part.-05 Jul 2008
I made these to take to a holiday gathering and they were a big hit. Everyone wanted the recipe. They were easy to make and delicious.-28 May 2001
Twix chocolate caramel bars, the easy recipe
All of this Twix chocolate caramel bars are greedy at will! A quick and easy recipe to prepare with just 6 ingredients. They consist of a crunchy base biscuit, sprinkled with small caramels in salted butter and topped with a thin layer of milk chocolate.
A delight that is not without reminder the taste of Twix (in a homemade version, so even better…). To make this recipe, you will not need special utensils. Just plan to have a square mold to deposit the mixture.
- 32 individually wrapped caramels, unwrapped
- 5 tablespoons heavy cream
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, melted
- ½ cup semisweet chocolate chips
- ½ cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
- 1 serving Crisco® Original No-Stick Cooking Spray
- 3 cups semi-sweet chocolate chips, divided
- ¾ cup butter, divided
- 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 cup sugar
- ½ cup heavy cream, divided
- 1 ½ cups marshmallow cream
- 1 cup Jif® Creamy Peanut Butter, divided
- 1 ½ cups salted peanuts, finely chopped
- 1 (14 ounce) package caramels, unwrapped
- ¼ cup butterscotch chips
Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
Chocolate Caramel Oatmeal Bars
Let me read your mind. You’re in love with these chocolate caramel oatmeal bars and their ooey-gooey-chocolate-caramel middle layer, tied for first place with the buttery-soft oatmeal cookie crust. Yes, yes you are.
Let me read your mind again. You’re not a caramel person.
First of all, that’s weird and you should reconsider. Secondly, this:
So now that that’s out of the way, let’s talk about my absence from the internet the last few days, gooooing on weeks. The internet is weird, because it’s like after the initial phase of feeling like you’re going to shrivel up and die socially, you kind of want to stay gone from the internet. Do you know what I mean? And am I from another time period? because I always want to capitalize Internet.
Other than my brief internet encounter last week to give away some free spa money, Bjork’s been holding down things here on Pinch o’ Yum while I’ve been living up the rustic life in the Wisconsin Northwoods. aka laying on the dock. My brothers did their usual crazy things while my parents tried to keep up and Bjork and I read books and drank Arnold Palmers and ate too many of these bars. Family time.
I also went to our friends’ baby’s first birthday party.
And I should be done editing all the pictures I took around the time he turns 18. So definitely been busy.
But enough about my personal social life outside of the Internet with a capital I. Let’s talk about CARAMEL in all caps. Like what caramel looks like when lovingly poured over chocolate chips over buttery oatmeal crust.
Something about these bars is just so dang good. Like get outta the house or get in my belly good. I mean, you heard my girl Jill in the email at the beginning. She doesn’t even like caramel, but oh, this caramel. This caramel and these bars that have that magic power that draws you in and never lets you go. And do you want to hear a true story? I was shaking my head in awe as I wrote that part about the magic power. Official weird food blogger status: achieved.
This recipe comes from my mom’s recipe box, which is a cute little wooden box that is full of every kind of recipe hand-written on a card. The box itself is both totally priceless and a little bit frightening. She has about a million recipe cards floating around in there. The salads are in with the desserts, which are in with the casseroles, and op! here’s Grandma’s applesauce! I’ve been looking for that recipe card everywhere! And on, and on, and on. I spent a lazy afternoon just grabbing a stack of recipe cards out of that box and flipping through them, and I think I could do that for another whole week.
Speaking of recipe cards, this one says it’s from the Pluckers. I don’t know the Pluckers, but dear Pluckers, thank you to the moon and back for this most incredible ooey-gooey-can’t-stop dessert bar recipe. You nailed it.
- 1 package 2-layer-size German chocolate cake mix
- ¾ cup butter, melted
- 1 5 ounce can (2/3 cup) evaporated milk
- 1 14 ounce package vanilla caramels, unwrapped
- 1 cup chopped walnuts
- 1 cup semisweet chocolate pieces
Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan set aside.
In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.
Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
Layer cookies between waxed paper in an airtight container cover. Store at room temperature for 3 days or freeze for up to 3 months.
Chocolate-Caramel Shortbread Bars
Beat butter in a medium bowl with an electric mixer until creamy. Beat in powdered sugar and 1 teaspoon vanilla extract. Combine flour and salt in a medium bowl gradually beat into butter mixture.
Press dough into a greased, aluminum foil-lined 9- x 9-inch baking pan. Bake at 350° for 23 to 25 minutes. Set aside.
Combine sugar, 1/2 cup heavy cream, corn syrup, and butter in a 2-quart heavy pot. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Boil, without stirring, until mixture reaches 238° (just past soft ball stage) on a candy thermometer.
Combine remaining 1/2 cup cream and remaining 1 teaspoon vanilla extract carefully pour into sugar mixture. (Mixture will bubble.) Boil until mixture returns to 238°. Pour over shortbread crust. Let stand at room temperature or refrigerate until caramel is firm.
Pour Chocolate Ganache over caramel, smoothing with an offset spatula. Sprinkle with sea salt. Let stand in a cool place until chocolate is firm. Cut into bars.
Chewy chocolate caramel bars
Buttery chocolate cookie topped with ooey gooey caramel and chocolate chunks, these chewy chocolate caramel bars are to die for! Drizzle with more caramel just before serving for the ultimate chocolate caramel treat!
I love going shopping, but I hate to stay in line waiting for my turn to pay. It’s not the wait that I hate, so to speak, but all the temptations strategically placed right before the cashier as you wait. If Tiffany goes for the kids coloring or story books I reach for the cooking magazines, actually for everything that has chocolate on the cover.
A while back I picked Brownies and Bars from Better Homes and Gardens. I knew it’s going to be love at first sight. Few days later it was love at first taste. Do you think now it’s the time and place to tell you I’ve made these chewy chocolate caramel bars 5 times so far? I see an addiction ….
I’m pretty sure these bars made it to the list: 1000 foods you must eat before you die
Since I made theses bars so many times, I have tweaked the original recipe each time making it a little better. Right from the start I substituted the store-bought cake mix called in the recipe with a homemade version.
Note that the recipe calls for both cold and melted butter. Use the cold one to mix with the flour and the melted butter along with some of the evaporated milk as wet ingredients so the chocolate cookie dough come together.
The second and third time I played around with the amount of chocolate chunks and the crumbled topping. I know there’s no such thing as too much chocolate, but in the same time I didn’t want to overpower the caramel layer.
The fourth time I have the bright idea of adding more caramels but that didn’t go as I thought it would.
The fifth time, learning from my mistakes, I made the most addicted chocolate caramel bars. You would think after making them so many times I had the patience to let the bars cool, but no. I cut half of them while slightly warm.
Although I’m a huge lover of chocolate treats while still warm, I have to say this time I prefer the bars the second day when they fully cooled and the caramel layer is set and chewier.
It’s just a personal preference. Either way, warm or cold, you should give these chocolate caramel bars a try. You won’t regret it!
Yields one 13X9" baking pan
Buttery chocolate cookie topped with ooey gooey caramel and chocolate chunks, these chewy chocolate caramel bars are to die for!
What you’ll need to make the shortbread squares
Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor.
Blitz to blend, then add the butter in chunks.
Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk.
Pulse until the dough comes together in wet clumps.
Dump the dough into the prepared pan and press into an even layer.
Prick the dough all over with a fork and bake until lightly browned.
Meanwhile, make the caramel by combining the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt in a medium sauce pan.
Cook until the caramel is smooth and thickened, and the temperature reaches 225 degrees.
Immediately pour the caramel over the crust and let set for about 15 minutes.
Meanwhile, make the chocolate glaze by combining the chocolate pieces and heavy cream in a microwave-safe bowl.
Cook in 20-second intervals, so as not to scorch the chocolate, stirring in between, until the chocolate is smooth and creamy. Spread the melted chocolate over the set caramel.
Chill the bars for about an hour, or until the chocolate is completely set.
Then lift the bars out of the pan and cut into small squares.
Note: You’ll need a candy thermometer for this recipe to measure the temperature of the caramel. You can find one at any kitchen supply store. Don’t be intimated to use it it’s easy!
Chocolate Caramel Shortbread Bars
If you were dining at the home of an aspiring Los Angeles hostess in 1930, you might have been served smoked salmon appetizers (strips of salmon rolled “around a midget sweet pickle in the form of a calla lily”), followed by tomato bouillon, lobster timbales, baked veal and a frozen chestnut mousse.
Flash-forward 70 years and our hostess’ great-granddaughter might offer a fancy spread of curried walnut chicken triangles, duck with dried cherry port sauce, roasted garlic thyme custards, spinach with pancetta and pine nuts, and a gingerbread cake with caramelized pears.
Trace the source of all of the party dishes on California tables, and it’s likely that many originated in a Junior League cookbook. These popular collections of home-tested recipes record the development of a certain kind of cutting-edge California cuisine from the ‘30s to the present day. That first menu comes from “The Junior League Recipe Book” published in Los Angeles in 1930, the latter from “Dinner With Good Friends” (very good friends, one might say) in “California Fresh Harvest” by the Junior League of Oakland-East Bay published in June.
Celebrating its centennial this year, the Junior League was founded in 1901 in New York City and its chapters have spread to Great Britain, Canada and Mexico. Until recently, membership was limited to women ages 20 to 40, who devoted themselves to charitable work. Today, the age restrictions have largely vanished, and league members pursue careers as well as volunteer work. No longer are they just “young women of leisure,” as they are described in the introduction to the old Los Angeles league book.
As one of the organization’s chief fund-raising tools, Junior League cookbooks have always found an enthusiastic audience among California readers because the recipes fit the needs of the average cook, from simple fast dishes to food fancy enough for company--"good home cooking with a little bit of panache,” says one fan.
They reflect regional tastes, ingredients are easy to find, procedures are straightforward, and enthusiasm floods their pages. There’s a feeling of comfort and security in using recipes from women who could be friends or neighbors, often accompanied by glowing comments. “A great mid-week supper. Your kids will love it,” says the introduction to Tijuana torte, an easy casserole of ground beef, cheese and tortillas in “California Sizzles” (1992) by the Junior League of Pasadena.
“Delicious is an understatement for this coffeecake” goes with a frosted oatcake in “Delicious Decisions” by the Junior League of San Diego (1987). And who could resist chocolate caramel shortbread bars that are “sinfully rich and wonderful!” from “California Fresh Harvest,” the recent book by the Oakland-East Bay Junior League.
Recipes come from popular restaurants, caterers, hotels and bakeries as well as league members. While “California Fresh Harvest” offers candied ginger shortcakes with peaches from the Point Arena Bakery, and picholine olives braised with white wine and lemon from Chez Panisse, the 1930 L.A. book includes a cold julienne of chicken en aspic from the California Club, milk-fed chicken Jerusalem from the Town House, and spring chicken saute mascot from the Biltmore Hotel. (Other contributors included names prominent in Southern California history, including: Mmes. Secondo Guasti, Walter Leimert, John O’Melveny, Ernest Duque and Asa Call.)
The books change with the times, not only in terms of culinary fashion, but in deeper ways. A decade after that 1930 cookbook, the league produced another. This one is sprinkled with practical dishes for women whose lives and resources had been affected by economic changes. The Depression had taken its toll, and World War II was on the horizon.
These leaguers could turn to practical recipes for tamale pie, “Mexican” chili, “supper” spaghetti and macaroni in a chapter of “Sunday Night Suppers.” Scattered through other chapters are such classics of economy as lentil soup with wieners, tuna supreme (tuna, rice and ketchup mixed with white sauce) and “Italian Delight” (noodles, corn, canned tomato soup and cheese combined with cooked veal or chicken). Interestingly, the name “risotto” makes its debut in this book. But instead of the Italian rice dish, it was a baked dish of Hungarian goulash and rice topped with peas.
Even the way the books were put together changed. In the 1930 book, recipes were written without much detail and were only tested by the women who contributed them. What is lacking in detail is compensated for with quaint charm. To make Mom’s Brunswick Stew, you need “1 heavy hen (not too old).” This you “put in pot and cook until meat comes off the bones. Remove bones. Put meat back in liquid and add 1 can tomatoes, 1 can corn, 1 can lima beans.” The seasonings are “about three tablespoons Worcestershire and a little Tobasco[sic],” and salt. The last step is to peel four potatoes and add them “about an hour before chicken is done” (how long does it take to cook that tough old hen?).
Leagues today put more effort into honing their recipes than the authors of some commercially published books. They may be triple-tested in home kitchens, graded on evaluation forms, tasted at committee meetings and revised and improved.
As well they should, Junior League cookbooks sometimes circulate for years. The older, out-of-print books occasionally turn up at used book stores, book sales and thrift shops. Buyers snap them up, often at bargain prices, appreciating their historical value and local flavor.
You don’t have to be a cook to love the 1964 book by the Junior League of Pasadena, “Pasadena Prefers.” This spiral-bound book was divided into sections that reflected the leisure-minded society of that day. Leaguers designed their meals around tailgating, “riding and racquets,” lawn sports (shuffleboard, badminton), skiing, golf, armchair sports and parlor games. Reflecting an improved economy, the chapter on “Yachting, Boating, Sailing and Snorkeling” addresses the requirements of those with boats smaller than 40 feet and those plying the seas in larger vessels. The parlor games chapter notes that “Charades, dancing, conversation for adults in evening clothes--require extraordinary dinners.”
By this time, food had become self-consciously “gourmet.” A recipe for “Gourmet White Wine and Gruyere Casserole” specified, in italics, that “imported” Gruyere should be used.
Some books are general recipe collections, appetizers to desserts. Others are organized around themes. “R.S.V.P.: A Complete Cookbook and Entertaining Guide” published by the Junior League of Newport Harbor in 1982, covers every aspect of party giving: invitation design, table settings, centerpieces, serving pieces, napkin folds, a countdown schedule, menus and recipes.
“California Sizzles” focuses on easy dishes that can be prepared quickly and that typify the California lifestyle. “California Fresh Harvest” explores crops, commodities and tourist attractions of Northern California in a format as worthy of a cocktail table as a kitchen counter.
Pasadena’s “The California Heritage Cookbook” (1976) weaves the state’s history through its chapters and displays antique maps on its end papers. “San Francisco a la Carte,” produced in 1979 by the Junior League of San Francisco, tours the city highlights and tells how to make such local specialties as Palace Court salad, Green Goddess salad dressing, cioppino and fried cream.
The effort that went into compiling these books was motivated by more than league pride. “The most important message about the cookbooks is they are really a means to an end,” says Jane A. Silverman, executive director of the Assn. of Junior Leagues International. “They [the leagues] use them to fund just great, great projects.”