Chocolate-Caramel Nut Bars

photo by:kraft

Semi-sweet chocolate chunks spread over a hot buttery crust are topped with melted caramels and walnuts for gooey bar cookies that are pure bliss.

time

prep:

20 min

total:

57 min

servings

total:

3 doz. or 36 servings, one bar each

add your photo

add to shopping list

add to recipe box

send/share

what you need

cup (2 sticks) butter, softened

1/2

cup firmly packed brown sugar

cups flour

1/4

tsp. salt

pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

bag (14 oz.) KRAFT Caramels (about 50)

1/4

cup whipping cream

cup chopped PLANTERS Walnut Pieces

Make It

PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Grease foil. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and salt; beat on low speed until crumbly. Press firmly into prepared pan.

BAKE 15 min. or until edges are golden brown; sprinkle with chocolate chunks. Cover with foil. Let stand 5 min. or until chocolate is melted; spread evenly over crust. Refrigerate 15 min. or until set.

MICROWAVE caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Gently spread over chocolate layer. Sprinkle with walnuts; press nuts gently into caramel to secure. Cool in pan on wire rack. Cut into 36 bars or triangles.

Kraft Kitchens Tips

Size-Wise

One bar, a serving of this decadent dessert, is all that is needed to provide big chocolate flavor.

Storage Know-How

Place in tightly covered container between sheets of waxed paper. Store at room temperature or in refrigerator up to 1 week.

Substitute

Substitute PLANTERS Pecans for the walnuts.

Rate recipes, or edit your previous ratings and more. Sign In

cheezgal52

posted:12/2/2005

Super easy to make and they taste awesome! Definitely want to refrigerate them overnight after adding the caramel and nuts - really helps to set the caramel.

fisherm9

posted:11/8/2005

Wow! So good! As soon as these got a chance to cool, I put them in the refrigerator to cool and kept them in overnight. It helped the carmel set and be less gooey while eating. Gave them out in goodie-bags for treats at school and peopled loved them!

a cook

posted:6/17/2005

It was very good. I made it for a party and it was a real hit. Like the other reviewers, I had a little problem with the caramel getting gooey if kept at room temperature, but it was still tasty.

baking guru

posted:12/28/2004

Very Tasty, Would use milk chocolate chips instead of semi-sweet, and you must keep these in the fridge so the carmel doesn't melt all over the place.

boozehound3

posted:12/21/2004

This is very tasty. I would suggest using less carmels, as they made the top very sticky and kind of made it flimsy and difficult to get out of the pan. But nonetheless VERY YUMMY!!!

dolantr

posted:12/13/2004

I definately agree with one of the other comments. They look DELICIOUS, but unfortunately taste nothing like they look. I thought the crust had an odd bland taste.

jtorresp

posted:12/9/2004

Very tasty!

a cook

posted:12/9/2004

Highly disappointing. Was rated most disappointing cookie at our cookie swap. Looks like it will taste wonderful but doesn't deliver the flavor you'd think.

a cook

posted:12/7/2004

This was a big hit, and it was easy.

overley

posted:2/2/2004

Very easy to make, and very delicious! I will make them again, would be great (and look fancy, like you took tons of time to make) for when you are to bring a dessert!