Candy Caramel Bars are one of my family’s favorite holiday cookie/bar recipes.
I found this recipe in one of my Pillsbury holiday cookbooks a few years ago and it’s been on my Christmas “must bake” list ever since. These treats are so easy to make, my kids love helping too. Of course, they don’t mind the easy opportunity to sneak a few M&Ms here and there too.
With red and green candy-coated milk chocolate pieces and a chewy caramel center, Candy Caramel Bars are delicious and festive! They’re sure to be a favorite on any Christmas cookie plate.
Step-by-Step Directions:
(See the printable recipe at the bottom)
You’ll need a few simple ingredients for this treat:
- 1.5 cups brown sugar, packed
- 1.5 cups butter, softened (3 sticks)
- 1.5 cups rolled oats (the original recipe says quick-cooking, but I use old-fashioned)
- 1 cup crisp rice cereal
- 2 cups flour, all-purpose
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- caramel syrup, approximately 1 cup
- 1 (14oz) package red and green candy-coated milk chocolate pieces
Start by heating your oven to 350 degrees and grease a 9x13x2″ pan. I like to use the butter wrappers.
In a large bowl, whip the softened butter. Add the brown sugar and mix until combined. Stir in the oats and rice cereal. Add the flour, baking soda, and salt and mix again. It will be very thick.
Set aside about half of the dough. Press the remaining dough into the bottom of the greased pan. I estimate and use just enough to cover the bottom of the pan. The remaining batter will be the top of the bars.
Bake at 350 degrees for 10 minutes. It will only be partially baked.
Remove the pan from the oven and sprinkle 1 cup of the candy pieces on top. Drizzle with the caramel syrup. I’m too lazy to measure (really, who wants to clean out that sticky measuring cup?) So I just estimate. It should look something like this:
(Oh yeah, my bottom layer was slightly overbaked… I had to deal with one child throwing a toy at another and missed my kitchen timer. Oops. But it still tasted delicious, just the bottom wasn’t as soft as usual. Just FYI.)
Next, you’ll need to spoon the remaining oat mixture over the candy and caramel layer. You won’t have quite enough dough to cover it completely, so just do your best to cover most of it. As the bars bake, the top layer will melt together.
Drop the remaining chocolate candy pieces over the top and you’re all set to bake!
Bake for 20-30 minutes or until the center is set and the top is golden. I also like to do the toothpick test to be sure.
Cool for about an hour before cutting and serving. Of course you can dig in before that, but it will be stickier and messier. Your call.
Be prepared to make more than one batch, because these yummy Candy Caramel Bars never last long.
- 1.5 cups brown sugar, packed
- 1.5 cups butter, softened (3 sticks)
- 1.5 cups rolled oats (the original recipe says quick-cooking, but I use old-fashioned)
- 1 cup crisp rice cereal
- 2 cups flour, all-purpose
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- caramel syrup, approximately 1 cup
- 1 (14oz) package red and green candy-coated milk chocolate pieces
- Heat your oven to 350 degrees and grease a 9x13x2″ pan.
- In a large bowl, whip the softened butter. Add the brown sugar and mix until combined. Stir in the oats and rice cereal. Add the flour, baking soda, and salt and mix again. It will be very thick.
- Set aside about half of the dough. Press the remaining dough into the bottom of the greased pan. I estimate and use just enough to cover the bottom of the pan. The remaining batter will be the top of the bars.
- Bake at 350 degrees for 10 minutes. It will only be partially baked.
- Remove the pan from the oven and sprinkle 1 cup of the candy pieces on top. Drizzle with the caramel syrup. Spoon the remaining oat mixture over the candy and caramel layer. You won’t have quite enough dough to cover it completely, so just do your best to cover most of it. As the bars bake, the top layer will melt together. Sprinkle the remaining chocolate candy pieces over the top.
- Bake for 20-30 minutes or until the center is set and the top is golden. I also like to do the toothpick test to be sure. Cool for about an hour before cutting and serving.
Don’t miss these favorite Christmas baking recipes while you’re here:
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