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Chocolate Caramel Bars // Tried and Tasty
My mom has re-named these wonderful little heavenly reminders “german chocolate surprise” bars. One bite and I was hooked! Recently Steve and I stayed the night at his moms house and she had bought the newest Better Homes and Gardens magazine. While she was making us dinner I flipped through it and page after page I found so many recipes I was anxious to try. I ended up getting my own copy of the magazine and added 5 new recipes to the Christmas baking! These are without a doubt my new favorite!

Chocolate Caramel Bars // Tried and Tasty

Chocolate Caramel Bars // Tried and Tasty

Chocolate Caramel Bars // Tried and Tasty

Chocolate Caramel Bars
Serves 36
A special treat perfect for Christmastime and any other time of the year! Chocolate and caramel? What could be a better combination?
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179 calories
21 g
12 g
10 g
2 g
4 g
40 g
40 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
40g
Servings
36
Amount Per Serving
Calories 179
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 12mg
4%
Sodium 40mg
2%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 16g
Protein 2g
Vitamin A
2%
Vitamin C
1%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c. all-purpose flour
  2. 1/2 c. packed brown sugar
  3. 1/2 c. butter, cold
  4. 2 c. coarsely chopped pecans
  5. 1 c. flaked coconut
  6. 1 can (14 oz) sweetened condensed milk
  7. 2 tsp. vanilla
  8. 20 caramels, unwrapped
  9. 2 tbsp. milk
  10. 1 c. milk chocolate pieces or semi-sweet chocolate pieces
Instructions
  1. Preheat oven to 350. For crust: in a medium bowl, stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 9x13 inch baking pan. Bake for 15 minutes. Sprinkle pecans and coconut over hot crust. Meanwhile, for filling; in a small bowl, combine sweetened condensed milk and vanilla. Carefully pour over pecans and coconut, spreading evenly. Bake for 20-25 minutes of until filling is set. Cool in pan on a wire rack for 10 minutes. Meanwhile, in a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars.
Adapted from Better Homes and Gardens Christmas Baking 2009
beta
calories
179
fat
10g
protein
2g
carbs
21g
more
Adapted from Better Homes and Gardens Christmas Baking 2009
Tried and Tasty http://triedandtasty.com/
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