Chocolate Salted Caramel Bars Recipe How to Make It
In a large bowl, combine the first 6 ingredients until crumbly; sprinkle 1 cup into a greased 13x9-in. baking pan (do not press). Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted. Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture.
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Beat in dry cake mix and remaining milk. Spread half the dough into a greased 13x9-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. Cool and cut into bars.
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Pour caramel mixture evenly over crust. In a medium bowl combine marshmallows, nuts, and chocolate pieces. Sprinkle over caramel mixture and press in lightly. Bake about 12 minutes or until marshmallows just begin to brown. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan and onto a cutting board. Cut into bars.
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Steps. Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches. Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth. Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly.
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Instructions. Pre-heat oven to 350 degrees. Grease 9×13 cake pan. In a medium sized saucepan, combine the caramel bits and 1/3 cup evaporated milk. Over medium heat, stir until caramel bits are melted and mixture is combined. Remove from heat and set aside.
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In a small saucepan over medium heat, stir together caramels and cream until melted and smooth. Pour over nuts and marshmallows on crust, drizzling in a thin line to get as much coverage as possible. Bake for 6-8 minutes, until caramel is just bubbling at the edges. Remove and cool completely before slicing.
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Step 3. Sprinkle 1/4 cup nuts over cookie crust; drizzle caramel syrup over nuts. Top with teaspoonfuls of remaining cookie dough; press gently into caramel syrup. Sprinkle with remaining 1/4 cup nuts.
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Preheat oven to 350 degrees. Generously coat the bottom and sides of a 13" x 9" pan with non-stick cooking spray. In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup white sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs.
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Lay a piece of parchment paper over a large cookie sheet. Set aside. In a large, microwave safe bowl, add caramels, butter and heavy cream. Microwave on high for one minute. Stir and microwave an additional 30 seconds. Stir (if not yet completely melted, add another 30 seconds).
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Instructions. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil and spray with non-stick cooking spray. Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, cinnamon and salt. Add the melted butter and stir with a fork until the mixture is evenly moistened.
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Directions. Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
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Prepare the Ingredients. Using a nut chopper or knife, chop pecans. Unwrap caramels and place in a microwavable bowl. Add 1/3 cup evaporated milk to the microwavable bowl of caramels and heat in microwave for 4-6 minutes until melted and smooth, stirring every 1-2 minutes.
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For the Crust. Preheat oven to 375°F. Line a 9"x13" rimmed baking pan with parchment paper, letting the paper hang over edges by 1". (Note: This will make it easier to remove the cookies later!) Spray parchment paper with nonstick baking spray. Using a large bowl, whisk together flour, sugar, baking powder and salt.
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Pour into an 8×8-inch square baking pan lined with parchment paper and spread out evenly. Freeze until completely set - about 10 - 20 minutes. For the caramel layer, add the caramels and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
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Add 2/3 of the mixture to a greased 7×11 inch baking pan. Firmly press mixture into pan. Bake for 15 minutes. Remove pan from oven and let cool for 3-4 minutes. 4. Spoon caramel ice cream sauce on top of baked oat mixture. 5. Crumble remaining oat mixture on top. Bake for 17 minutes.
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Step. 1 Preheat the oven to 350°. Line a 9 x 13-inch baking pan with foil and spray with cooking spray. Step. 2 Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle into the prepared pan and pat to pack it slightly.
