Best White Chocolate Caramel Bars Recipes

SNICKERDOODLE WHITE CHOCOLATE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cookie mixes, 1 packet of the cinnamon-sugar mixture (from cookie mix), the flour, melted butter and eggs. Spread in pan. (Save other packet for another use.)
• Bake 30 to 35 minutes or until edges are golden and center is set. Cool completely, about 1 hour, or refrigerate 30 minutes.
• In small bowl, beat 1/2 cup whipping cream with electric mixer on high speed to soft peaks; set aside.
• In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and smooth. Add melted chips; stir until combined. Carefully fold in whipped cream in 2 additions, until smooth. Spread on bars. Refrigerate 30 minutes.
• In 1-quart saucepan, heat Caramel Topping ingredients over low heat about 10 minutes or until melted and smooth. Pour over bars. Refrigerate 30 minutes. Cut into 6 rows by 4 rows.

WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS

Steps:

• Preheat oven to 350 F (325 F for dark or nonstick pan).
• Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
• Spread into ungreased 13X9-inch pan.
• Bake 18-22 minutes until top is golden brown.
• Remove partially baked crust from oven.
• In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
• Crumble cookies over crust.
• Bake 18-22 minutes longer or until golden brown.
• Cool completely and cut into bars.

NO-BAKE WHITE CHOCOLATE-CARAMEL PUMPKIN BARS

Steps:

• Mix graham crumbs and margarine; press onto bottom of 13x9-inch dish.
• Whisk pumpkin, 1 pkg. pudding mix, cinnamon and ginger in large bowl until blended. Stir in 1-1/2 cups COOL WHIP; spread over crust.
• Beat remaining pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min.; spread over pudding layer in dish. Cover with remaining COOL WHIP. Sprinkle with nuts. Refrigerate 4 hours.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and mixture is well blended. Drizzle over dessert just before serving.

WHITE CHOCOLATE CARAMEL BARS

Steps:

• Pre-heat the oven to 180 deg C {350 deg F} - line a 20 x 20cm {8 x 8 inch} baking dish with baking paper - leave an edge hanging over the sides.
• Combine the Oats, Flour, Cocoa Powder, Brown Sugar and Coconut in a medium mixing bowl - add the melted butter and mix - press onto the bottom of the prepared baking dish - bake 10 minutes.
• Place the Condensed Milk, Syrup and cubed Butter in a medium saucepan - heat over medium heat, stirring until the Butter has melted - simmer for 5 - 10 minutes until the mixture thickens and turns a light caramel color.
• Pour the caramel mixture over the baked crust - bake 10 minutes - remove from the oven and cool completely.
• Melt the White Chocolate {microwave or over boiling water} - add 2 teaspoons Oil - stir to combine - pour over the caramel - refrigerate 30 minutes or until set - cut into bars using a hot knife.