Caramel Gingerbread Gooey Bars
Dec 10, 2013 16:54:01 GMT -5
Post by PrisonerOfHope on Dec 10, 2013 16:54:01 GMT -5
These will stay soft for at least two weeks, if you want to ship them somewhere. (If sending them overseas, I'd leave them uncut)
Caramel Gingerbread Gooey Bars
Ingredients
15.25 oz yellow box mix
1 egg
3/4 cup molasses
1 stick butter (1/2 cup), softened
1/4 cup dark brown sugar
1/2 cup flour
1 1/4 tsp ginger
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
5.5 oz caramels (about 20 caramels)
1/2 cup sweetened condensed milk
Instructions
1. Combine cake mix, egg, molasses, butter, sugar, flour and spices and mix until smooth. Batter will be thick and sticky.
2. Melt caramels in a microwaveable bowl until mostly smooth, with a few chunks left.
3. Add melted caramel to sweetened condensed milk and combine.
(NOTE: I don't like to use the microwave because of health concerns; I combine the caramel and sweetened condensed milk in a small saucepan and melt the caramels in the milk over low heat, stirring constantly.)
4. Line a 9x9 pan with parchment paper, extending the paper up the sides of the pan.
5. Add half of the gingerbread batter to the pan and spread evenly. Batter will be sticky, so it might help to drop spoonfuls into the pan, then spread.
6. Pour caramel mixture over the gingerbread dough in the pan.
7. Drop spoonfuls of remaining dough over the caramel layer, spreading a bit to mostly cover the caramel layer.
8. Bake at 350 for 30-33 minutes.
9. Allow to cool in the pan, then cut into squares. Bars should be good if stored in an airtight container for 7-10 days.
These are very, very rich - cut into very small bars!
Caramel Gingerbread Gooey Bars
Ingredients
15.25 oz yellow box mix
1 egg
3/4 cup molasses
1 stick butter (1/2 cup), softened
1/4 cup dark brown sugar
1/2 cup flour
1 1/4 tsp ginger
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
5.5 oz caramels (about 20 caramels)
1/2 cup sweetened condensed milk
Instructions
1. Combine cake mix, egg, molasses, butter, sugar, flour and spices and mix until smooth. Batter will be thick and sticky.
2. Melt caramels in a microwaveable bowl until mostly smooth, with a few chunks left.
3. Add melted caramel to sweetened condensed milk and combine.
(NOTE: I don't like to use the microwave because of health concerns; I combine the caramel and sweetened condensed milk in a small saucepan and melt the caramels in the milk over low heat, stirring constantly.)
4. Line a 9x9 pan with parchment paper, extending the paper up the sides of the pan.
5. Add half of the gingerbread batter to the pan and spread evenly. Batter will be sticky, so it might help to drop spoonfuls into the pan, then spread.
6. Pour caramel mixture over the gingerbread dough in the pan.
7. Drop spoonfuls of remaining dough over the caramel layer, spreading a bit to mostly cover the caramel layer.
8. Bake at 350 for 30-33 minutes.
9. Allow to cool in the pan, then cut into squares. Bars should be good if stored in an airtight container for 7-10 days.
These are very, very rich - cut into very small bars!
