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Found these from Sugar Delirium. The caramel topping is rich and incredibly easy to make.
Make and share this Gooey Caramel Bars recipe from Food.com.
- Preheat oven to 350 °F. Cover an 8×8 pan with foil. Grease foil.
- In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake for 18-20 minutes or until lightly browned.
- Meanwhile, combine the filling ingredients in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes. Pour over warm crust.
- Let cool completely (can put in the refrigerator to speed up process) then cut into squares.
This was supposed to be delicious, but the caramel topping was so hard, that you couldn't bite it. The shortbread part was fine, but you had to cut a small piece and suck on it for a while before chewing. I wondered boiling the caramel for that long, since I've seen things get too hard that way, but it seems like nobody else had that problem. I did use lowfat condensed milk, so perhaps that was it. I think it would have been great had the caramel not been a threat to my teeth!
DD, Kat, and her co-workers would give these two thumbs up - if I could pry the Gooey Caramel Bars from their fists! The only minor complaints were that the caramel was too thick and I had to cook the base longer than stated. But, but this was because I used the 8"x8" pan as instructed in step #1. Step two mentions a "greased 9-in. square baking pan". Had I used the 9" pan, the base would probably have baked in the proper time and the caramel would have have been the perfect thickness. Thanks for the recommendation Topher.
These are awesome treats. I always make a double batch and add chocolate chips and skor chips to the hot topping,after its p[poured on the base, then cut the chips into the topping after they melt with a butter knife making a streaky chocolate effect. My grandmother used to make bars like these and I didnt have her recipe but this is similar and really good.