Butter, with a side of Bread // Easy family recipes and reviews.: CARAMEL BARS

Friday, November 30, 2012

CARAMEL BARS

Butter With A Side of Bread: Caramel Bars


I can't even count how many times I have made this dessert for various occasions, and every single time that I take it somewhere, I always have many people begging for the recipe!  It is actually pretty simple, doesn't require very many ingredients and you can't go wrong when you have chocolate AND caramel together!

Caramel Bars

CRUST
2 sticks butter (1 cup total, softened to room temperature)
1/2 cup white sugar
2 cups all-purpose flour

Butter With A Side of Bread: Caramel Bars

Cream butter and sugar together and then add flour to the mixture.  It will be crumbly and seem a little bit dry, but that's perfect!

Butter With A Side of Bread: Caramel Bars

Pat the mixture into a greased 9X13 pan - I'm sure you could use a spoon or something, but I always just use my fingers and it works great.  Bake the crust at 350 for 15 minutes.

CARAMEL LAYER
Once the crust is out and cooling, you can begin making the caramel layer.  In a sauce pan, bring the following ingredients to a boil, stirring constantly, until mixture is a light toffee color.  If you have a candy temperature, the mixture will be ready once the mixture reaches 240 degrees Fahrenheit (soft ball stage).  It will take about 10-15 minutes.

2 sticks butter
3/4 cup white sugar
1 can sweetened condensed milk
4 Tbsp. light corn syrup

Butter With A Side of Bread: Caramel Bars

Pour mixture over baked crust and immediately sprinkle semi-sweet chocolate chips on the top of the caramel layer.  I usually use about 3/4 of a bag.

Butter With A Side of Bread: Caramel Bars

You want to sprinkle them as evenly as possible so that there is a single layer of chocolate chips - if you have chocolate chips on top of other chocolate chips, they will not melt properly.  Wait a couple of minutes, until all of the chocolate chips are "shiny" and then they will be melted enough to spread.  Spread the chocolate chips evenly into a smooth layer on top of the chocolate layer.  Chill in fridge and cut into bars when set.  Enjoy!
Butter With A Side of Bread: Caramel Bars



6 comments:

  1. These look so good! I have just pinned this recipe and I have shared it on my facebook!

    You have such great recipes on your site!

    Cynthia at http://FeedingBig.com

    ReplyDelete
  2. i love caramel and chocolate!! these look awesome!

    ReplyDelete
  3. These look so good. I'm going to need to make these. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2012/12/fabric-covered-can-pen-and-pencil.html
    Debi @ Adorned From Above

    ReplyDelete
  4. Is the caramel supposed to be pretty soft after it is refrigerated? I'm thinking maybe I didn't cook it long enough.

    ReplyDelete
    Replies
    1. It should be soft, but completely set up so that you can cut them into bars without it oozing everywhere!

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  5. I tried to use the 9x13....and there wasn't enough flour mixture. Had to change it to an 8x8 pan. Also, the flour mixture was too soft. Not the dry, crumbly mix it was supposed to be

    ReplyDelete

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