Caramel braid, coated in chocolate, remember? They were my favorite

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Grate the frozen butter and mix it in. Press into a 9×13 pan and bake @ 350°F for 15 min. Combine the oats and coconut and pour over the partially baked crust. Combine condensed milk and vanilla and pour over oats and coconut. Bake 25 min. cool 10 min. Melt caramels in milk in saucepan.

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Preheat oven to 350 degrees and spray a 9×13 baking pan with baking spray. In a large mixing bowl stir together oats, brown sugar, flour, baking soda, and salt until well mixed. Add in melted butter and stir until combined. Add half the mixture to the baking pan and bake for 10 minutes.

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Preheat the oven to 350F. Spray a 13x9-inch baking pan with non-stick cooking spray. In the bowl of a mixer, combine the flour, butter, brown sugar and salt. Beat until it resembles coarse crumbs. Press into the prepared pan. Bake in the preheated oven for 15 minutes, or until golden brown.

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Sprinkle with a flaky sea salt if desired. Freeze: Place the loaf pan in the freezer until the chocolate has hardened. Slice: Once the chocolate is hard, pull the bars from the freezer and let them set sit a room temperature for about 10 minutes. Lift out of the pan and onto a cutting board.

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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.

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In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. Whisk caramel topping and remaining flour until smooth; drizzle over top.

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Step 2 Using an electric mixer, beat the sugar and 6 tablespoons butter in a large bowl until light and fluffy, about 2 minutes. Reduce the mixer speed to low and gradually add the flour, mixing.

Caramel braid, coated in chocolate, remember? They were my favorite

Bring mixture to a boil, stirring constantly. Boil for 5 minutes, still stirring. Remove from the heat and stir in the vanilla. Pour the filling over the chilled crust and let sit at room temperature for 15 minutes. Topping. Combine the chocolate chips, heavy cream, and corn syrup in a medium microwave-safe bowl.

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Step 3. Melt butter in heavy-duty saucepan over medium heat. Add sugar and evaporated milk; heat to a boil. Cook, stirring occasionally, until sugar is dissolved. Reduce heat until mixture comes just to a boil. Heat for 5 minutes (do not stir); remove from heat. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla extract. Stir in peanuts.

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Heat oven to 350 degrees F. Spray an 8x8 glass pan with non-stick spray. In a medium bowl, combine flour, 1/2 cup brown sugar and 1/4 cup butter. Use 2 forks or a pastry cutter to combine, until mixture is crumbly. Press into bottom of 8x8 pan. In a small saucepan over medium heat, melt remaining 1/3 cup butter.

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Press the mixture into the bottom of a lined 8×8 pan. Bake for 15 minutes. Caramel and pecans: Make the stove top caramel sauce. Add the pecans to the crust and pour the caramel sauce over the top. Return to the oven for 10-15 minutes. Chocolate: Milk chocolate chips get sprinkled on top of the warm bars.

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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.

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Step 3: Set mold in refrigerator for 10 minutes to harden while you make date paste. Boil 10 dates for 1 minute. Pit them, blend them with ½ cup of water. Stir the nut or seed butter into the warm date paste until mixed. Step 4: Spoon on top of chilled chocolate layer and spread with the back of a spoon.

Salted Chocolate Covered Caramels

Turn off the mixer. Use a sturdy spatula or spoon to pour and scrape the marshmallow out of the bowl and on top of the set caramel. Spread it out evenly, being sure to work the marshmallow the whole way to the sides and corners. Allow the marshmallow to set for 3 hours at room temperature.

Homemade Chocolate Bars Gemma’s Bigger Bolder Baking

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.

Chocolate Covered Caramels

Instructions. Line a 13x9-inch pan with foil; grease foil with cooking spray and spread pretzels and pecans on bottom of the pan. In a large heavy saucepan, combine brown sugar, butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240F. Remove from heat and stir in vanilla.