- Dish type
- Chocolate traybakes
These bars are the perfect treat for anyone with a sweet tooth. Enjoy as a snack or dessert.
14 people made this
IngredientsMakes: 24 bars
- 520g chocolate cake mix
- 175g butter, melted
- 170g chocolate chips
- 170g butterscotch chips
- 100g mini marshmallows
- 150g sweetened desiccated coconut
- 1 (397g) tin sweetened condensed milk
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 170 C / Gas 3. Grease a 25x38cm or similar sized swiss roll tin.
- Combine cake mix with butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared tin.
- Sprinkle over chocolate chips, butterscotch chips, marshmallows and coconut.
- Pour over the condensed milk and bake for 30 minutes or until golden brown. Let cool before cutting into bars.
Are also known as butterscotch morsels and can be purchased in speciality shops or online.
Reviews & ratingsAverage global rating:(12)
Reviews in English (10)
I don't know that these tasted anything like the Caramel de Lite Bars (at least we did not think they did), but they are good and extremely easy to make. Be warned that they are very sweet and a small piece goes along way. I only put coconut on one half so that the coconut haters in my family could have desert too. If you cut these to soon you will need to eat it with a spoon. They firm up nicely once they have cooled completely.-23 Feb 2009
These were very good! Although I did not think they tasted like the caramel delight bars that I am used to having, they were yummy and gooey, 2 things I love! They were harder to cut and get out of the pan, which was probably the marshmallows, and i added extra coconut, but will be making again and again!-20 Sep 2009
I thought that these were really good in flavor. You really do need to wait until they cool completely (like a couple of hours) before you try to cut them or they will fall apart. The one problem that I did have was that they seemed to be too much for the size of the pan. When they were cooking it all boiled over and made a gigantic, burned marshmallow mess in the oven. I might try to make them in a 9x13 next time. All in all the flavor is good and I do think tastes like a Caramel de Lite Bar-01 Mar 2009
CHOCOLATE "CARAMEL" BARS
Healthy and delicious chocolate “caramel” bars!
These healthy bars are gluten free, refined sugar free, dairy free, low carb, high in protein and vegan! What else. :)
I say “caramel” because there is no original caramel here, instead I used toasted coconut butter, which resembles a lot the taste of caramel with a coconut touch, have you ever tried it?
DIABETIC DIET TIP
These healthy bars are made with very nutritious ingredients! See below the list and recipe. Because there is no added sugars here, the sugar content is very low. The fact that is made with low carb flours and coconut butter and dark chocolate makes it a low carb snack. Also, I added some protein powder to the middle layer but you can also add the protein powder to the base or not add it at all if you prefer.
If you don’t mind the gluten free option, you can use any cookie of choice to make the base, but then it will contain gluten or refined sugars or dairy.
If made with the exact ingredients below, you won’t need much insulin as long as your blood sugar levels are stable around 80-110mg/dL.
I would love to see your remakes! Please let me know if you make these healthy chocolate caramel bars!
Author - Lucía
Prep - 10 minutes
Bake - 0
Ready in - 45-60min
Yield - 6 big square bars or 12 small bars
Duration - 1 week or 3 months in the freezer
40gr grass-fed butter or coconut oil
1 teaspoon of stevia or 2 tablespoons erythritol or coconut sugar
1/4 teaspoon pink Himalayan salt
* You can also substitute for 130gr cookies, blend them and mix with the butter or oil
“Caramel” Coconut Layer:full recipe of toasted coconut butter HERE.
110gr of unsweetened coconut flakes
2 tablespoons of coconut oil
1 scoop or 30gr of vanilla protein powder
Chocolate Top Layer:
60gr dark chocolate chunks (I use at least 85% dark or sugar-free)
For the “caramel” layer: Toast the coconut flakes and blend them in a food processor with the coconut oil. Full recipe of toasted coconut butter HERE.
Mix the coconut butter with the protein powder and pour on top of the cookie layer. Set aside.
For the chocolate top: Melt the dark chocolate chunks and pour on top of the “caramel” layer. Refrigerate for about 1 hour.
Cut in slices or squares and enjoy!
* Store in the fridge for 1 week or freeze.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients.
Barritas de chocolate y caramelo deliciosas y saludables! La capa de caramelo no está hecha con caramelo tradicional sino con mantequilla/crema de coco tostado! Le he añadido proteína de vainilla para darle un poco más de contenido proteico pero es completamente opcional.
Estas barritas no llevan gluten, ni azúcares añadidos, ni lácteos. Son veganas y bajas en carbohidratos! Seguro que os gustaran!!
Autora - Lucía
Preparación - 10 minutos
Horno - 0
Listo en - 45-60 minutos
Porción - 6cuadrados grandes o 12 barritas pequeñas
Conservación - 1 semana o 3 meses en el congelador
Base de galleta:
40gr de mantequilla de vacas de pasto o aceite de coco
1 cucharadita de stevia en polvo o 2 cucharadas de eritritol o azúcar de coco
1 cucharadita de canela en polvo
1/4 cucharadita de sal rosa del Himalaya
* Podéis substituir por 130gr de galletas, triturarlas y mezclarlas con la mantequilla o aceite.
Capa de “caramelo” y coco:receta de mantequilla de coco tostado AQUÍ.
2 cucharadas de aceite de coco
1 scoop o 30gr de proteína de vainilla
Capa de Chocolate:
60gr chocolate negro (al menos 85% o sin azúcares añadidos
Para la base de galleta: Triturar (si usáis galletas) o mezclar todos los ingredientes de la base juntos y apretar con los dedos contra la base de un molde pequeño rectangular. Dejar en nevera.
Para la capa de “caramelo”: tostar los copos de coco y triturarlos con el aceite de coco en una procesadora de alimentos o batidora de mano. Encontraréis esto más detallado en la receta de mantequilla de coco tostado AQUÍ.
Mezclar la mantequilla de coco con la proteína de vainilla y verter por encima de la base de galleta. Reservar.
Para la capa de chocoalte: Derretir el chocolate con el aceite de coco y mezclar con el cacao en polvo. Verter por encima de la capa de “caramelo” y coco del paso anterior. Dejar en nevera durante 1 hora.
Cortar en cuadrados o como prefiráis y a devorar!
* Conservar en nevera durante 1 semana o congelar.
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients.
Caramel Magic Cookies Bars
There are a lot of things I love about the holidays. The family time, the decorations, the lights, the sounds, the foods and the traditions. Baking is one of my favorite holiday traditions, creating delicious sweets and treats to share with family and friends. Out of all the baking that I do, I have one recipe that I look forward to more than all of the rest. Hello magic cookie bars!
Magic cookie bars, or Seven Layer Bars, are a long time favorite in my family. My mom used to make them for my brother and I, and they hold a special place in my holiday memories.
This year I upped my magic cookie bar game by adding caramel. Caramel Magic Cookie Bars. Glorious, delicious, messy, caramel. You still get the delicious, original magic cookie bar taste, but with the additional kick of ooey, gooey, caramel. It certainly is the most wonderful time of the year!
These bars can be a bit lot messy. But then again, most of my holiday baking is messy, the whole kitchen can become a bit of a disaster in a flurry of sweets and treats creation. But sometimes those messes are totally worth it to create delicious foods, traditions, and memories for my family.
Thanks to my friends at Bounty, it’s easy to focus on the baking, decorating and spending time together, and not the mess that happens in the process. While sometimes it can seem a bit overwhelming to have a kitchen (and possibly kids) covered in flour, sugar, frosting and sprinkles, you won’t look back years from now and think about the messes. You’ll think about the memories you made together. Thank you to Bounty for sponsoring this post.
Don’t you just want to grab a fork and dig in? Here you go.
While I like to bake and decorate during the holidays, I also like to keep things simple. I want to devote my time to friends, family and festivities, not elaborate recipes or fancy entertaining. Don’t get me wrong, I love a complex recipe and a beautifully set fancy table, but for us keeping things as simple as possible during the holidays helps reduce some stress and add some enjoyment. And this recipe, like many of my holiday dessert recipes, is about as simple as it gets. You don’t even have to use a mixing bowl, you just layer it all into your pan.
Magic Cookie Bar Tips
One of my holiday cleaning tips is to line your baking pans with foil.
This allows you to pull your baked goods right now. Not only does this help with clean up, but if you are like me and baking a lot at once, it frees up that pan quickly and easily to be filled with another batch! To make these magic cookie bars you crush up your graham crackers (or just buy the crumbs), mix them with some butter, and create your crust, which gets pressed into the pan.
Then you start layering your ingredients which include sweetened condensed milk, coconut, chocolate chips, nuts (I went with dry roasted salted pecans to compliment the caramel) and some caramel. That’s it, this one definitely falls into the easy holiday recipes category!
I layered in half of my ingredients, then added my caramel, then finished with the remaining ingredients. And into the oven it goes. SO simple.
I will say, you might want to put off making these until the very last minute, as they are VERY hard to resist. Just trust me on that one. Serve them up to family and friends and enjoy your holiday time together. Your friend and family will love these caramel magic cookie bars!
Chocolate Coconut Caramel Bars
This recipe has been a long time in the making. Some of you may remember these Caramel Coconut Chocolate Chunk Cookies I posted at the end of last year. Well, those cookies were created based upon the three favorite flavors of my friend Mariah…but I made them over winter break, when we weren’t at school, so she couldn’t have any.
She was not a happy camper that she didn’t get the cookies that were pretty much based upon her request, so last week when I was getting ready to go visit her and her family, I knew I needed to make a treat that encompassed all of her favorite flavors (dark chocolate, coconut, and caramel) to make up for it.
I decided on bars because they’re delicious and so easy to transport, and you can add a whole bunch of stuff to them and they just get more and more delicious…what else could you ask for?!
I decided on a chocolate-y bar base, that’s chewy, dense, and fudgy – but not as dark and dense as a brownie. It still maintains a little bit of the chewiness of a cookie, that works well here with all the other sweet stuff going on. Into the batter went some caramel bits, which was then topped with sweetened condensed milk mixed with coconut bits.
Ugh. That top layer is chewy caramelly coconutty goodness (If you’ve never baked sweetened condensed milk on top of a bar before, magical things happen. Just look here to see.) and gives the bars some major chewiness. After that comes a little bit more of the bar mixture crumbled on top, with some coconut sprinkles for fun and prettiness.
After baking, I opted to top my chocolate coconut caramel bars with chocolate drizzle, because everything is better with a chocolate drizzle. It’s probably been proven. These bars stayed chewy for days when all wrapped up, and they travelled well! The resulting bars are dense, chewy, sweet, and delicious, and are sure to cure any sweet tooth you may have.
Oh, and for the coconut haters – it can easily be left out of the recipe, no problem. No need to substitute anything! I don’t understand your taste buds, but these bars would definitely still be awesome without the coconut.
If you make them, let me know how they turn out in the comments section below! I love to hear from you guys. And as always, I hope you enjoy them!
Caramel Coconut Bars
I have decided that I have found an even more perfect job for myself.
I am going into business as a personal “rationalizer”. It’s going to be my new occupation.
I just invented it as a profession.
If you are ever in doubt about purchasing those $120 flats, call me up… I will tell you why you need them.
Contemplating having that second piece of cake? Tweet me…I will give you all the reasons why you should.
You might call me an enabler.
I’m really just trying to make the world a happier place. New shoes make people happy.
I’m not pushing crack here, people…I have limits.
I have years of experience in this too. I’m a great shopping partner. Doitdoitdoit!
I am an avid gym-non-goer… you can take the day off, we’ll go together tomorrow!
You should definitely throw a themed party…Everyone WANTS to wear an Ugly Christmas Sweater, they just don’t know it yet.
I even justified my reality show addiction by starting a website where we TALK about reality shows.
And really. It’s not me talking you into something..I’m just verbalizing what you’re already thinking.
So, I totally think people would pay me for my expert rationalization skills.
While I work out my business plan, I guess I will continue to bake.
You know, in case people don’t really NEED a personal rationalizer. Yeah right.
In the meantime let’s talk Caramel Coconut Bars.
You should make these because it’ll probably hurt my feelings if you don’t.
Along with rationalization I do guilt too.
Mix up a simple coconut cookie base.
Press it into a 9吉.
Bake it a little bit. Not all the way.
In the meantime take some of those chick pea caramel bites…if you can’t find those, just use regular caramel squares…and melt them with a little milk or cream.
Take the cookie base out to of the oven and it will look kinda like this…
Pour the melted caramel on top…
Spread it around and then bake it some more.
Here’s the before and after…
As soon as it comes out of the oven sprinkle some chocolate chips on top. Let them get melty and spread it around with an off-set spatula.
If you’re feeling fancy sprinkle some toasted coconut on top.
I pretty much always feel fancy.
Then let it cool off and eat.
- Author: Sally
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours
- Yield: 15-16 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Chocolate caramel coconut cupcakes with salted caramel filling, milk chocolate frosting, and fluffy coconut cupcakes.
- 1 and 3/4 cups ( 207g ) cake flour* (spoon & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup ( 60g ) unsalted butter, softened to room temperature
- 1/4 cup ( 55g ) unrefined coconut oil, solid (not melted or liquid)
- 1 cup ( 200g ) granulated sugar
- 3 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup ( 120g ) full-fat sour cream, at room temperature
- 1/2 cup (120ml) canned coconut milk, at room temperature*
- 3/4 cup ( 60g ) sweetened shredded coconut for filling, cooled for 30 minutes* for topping
- optional: toasted coconut for topping
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3-4 liners – this recipe makes about 15-16 cupcakes. Set aside.
- Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and solid coconut oil together on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and coconut extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coconut milk and shredded coconut until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no large lumps stuck at the bottom of the bowl. The batter will be slightly thick with a few lumps of shredded coconut.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
- Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cooled cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 teaspoon of caramel inside the cupcake– or however much will fit. Slice off the pointy end of the “cone” piece of cupcake you removed so that it can fit on top of the filling. Repeat with all cupcakes.
- Prepare frosting and frost cooled cupcakes. I used the Wilton #12 round piping tip. Top with any leftover caramel and toasted coconut, if desired.
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools:KitchenAid Stand Mixer | 5-qt Tilt Head Glass Measuring Bowl | KitchenAid Hand Mixer | Cupcake Pan | Cupcake Liners | Icing Bags | #12 Decorating Tip
- Cake Flour: If you can’t get your hands on cake flour, use this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
- Coconut Milk: See #2 in the written post about the canned coconut milk. For best flavor and texture, avoid using the refrigerated kind. Canned is best. It’s usually in the international food section of any regular grocery store.
- Caramel: If you prefer a sweet caramel filling as opposed to salted caramel, feel free to reduce the salt in the caramel recipe to 1/4 teaspoon. The caramel needs to cool for 30 minutes before using as the filling, so I usually make it when the cupcakes are cooling.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: coconut cupcakes, cupcakes, chocolate caramel cupcakes
How to Make Chocolate Caramel Bars (step-by-step)
1. Gather your ingredients. You&rsquoll need flour, brown sugar, butter, pecans, sweetened coconut, sweetened condensed milk, vanilla, caramel, milk and chocolate chips. Preheat oven to 350F.
2. For crust: in a medium bowl, stir together flour and brown sugar.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Press onto the bottom of an ungreased 9×13 inch baking pan. Bake for 15 minutes.
5. Sprinkle coconut over hot crust.
6. Top with chopped pecans.
7. For filling: in a small bowl, combine sweetened condensed milk
9. Carefully pour over pecans and coconut, spreading evenly. Bake for 20-25 minutes or until filling is set. Cool in pan on a wire rack for 10 minutes.
10. In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted.
Skinny Chocolate Caramel Seven Layer Bars
Growing up, the only seven layer food I knew about was bean dip. And that was only because of my last year of Camporee.
Around when I started middle school, my mom began a Girl Scout troop for me and four of my friends. We were tired of the tea parties and overzealous cookie sales of our original troop, and we wanted to focus on adventurous, outdoorsy activities like rock climbing and kayaking instead.
When spring arrived, we excitedly planned out the highlight of our year: Camporee. We outline packing lists, campfire songs, and the minivan seating chart. Growing up in a huge camping family, I figured we’d grill burgers and dogs for dinner that first night, but…
My best friend’s mom didn’t trust the cleanliness of the campground fire pits. (She considered stay at a motel “camping” and actually sent us up with packets of travel-sized toilet seat covers.) To make sure we didn’t starve, she bought oversized bags of tortilla chips and two humongous platters of seven layer bean dip, along with chocolate chip cookies and tootsie rolls for dessert.
So for most of my life, I thought that bean dip was the only seven layer dish out there… Until I met Trish and Dorothy and sat mesmerized at my computer screen every time they posted a seven layer bar (aka magic bar) recipe. All of those chocolate and coconut treats looked oh so gooey and irresistible, so I finally caved and made my own version: these Skinny Chocolate Caramel Seven Layer Bars !
If you’re like I was and am still stuck on layer of refried beans and cheese, let’s go over the anatomy of the dessert. You’ve got…
♥ graham crackers
♥ shredded coconut
♥ chocolate chips
♥ sweetened condensed milk
…all layered in a pan and baked until they reach melty, gooey, finger-licking perfection. And way more calories than I want to think about!
To lighten up the traditional recipe, I made a few simple swaps:
Egg whites for butter. The butter holds together the graham crackers crust, but since I’ve already used egg whites in cheesecake crusts, which are essentially the same thing, I cut out a whole lot of calories and added a little protein too!
Caramel for butterscotch. This was mainly because of my personal flavor preferences. Something about sweet, buttery caramel is so irresistible! But it also shaves off a few calories too while adding that oh so addictive gooeyness. I don’t think I’ll ever go back to butterscotch!
Greek yogurt and Truvia. Instead of using pure sweetened condensed milk, I swapped in Greek yogurt and Truvia for half. The final drizzle was still creamy and sweet, but it won’t send you into diabetic shock!
The last benefit of my version? It only makes half a pan! With how dangerously addictive these bars proved to be—one of those “wake up in the middle of the night and sneak into the kitchen when no one is looking” treats—that made it much easier on my lack of willpower!
How is Caramel Sauce made?
It’s all about heat and chemistry, kind of like when you fall in love the first time, but this is between sugars and proteins. The sugar is first heated with a small amount of water to dissolve the sugar crystals quickly, and once the temperature of the solution reaches 338°F, the sugar compounds break down and new compounds are formed and the brown color appears. You have to watch this formation very carefully as the sugar can burn quickly if not removed from the heat you want to stop cooking once you reach a dark amber color. This is when cream and butter is added to the molten sugar to give the super-rich and creamy texture. The Maillard reaction between the sugar and proteins in the cream gives color and caramel flavor notes, one of the most delicious science reactions of all time! (Source: The Science of Cooking)
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- 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
- 1/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips or chunks
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack cool, about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack cool completely. Trim edges, if desired, and cut into equal-size bars.