Recipes and Cooking Gooey Chocolate-Caramel Bars 4.0 (2) Add your rating & review These gooey chocolate and caramel bars are the perfect dessert for a crowd. Sure to liven up any dessert table or cookie plate, these easy bars are ready in an hour. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 10, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 35 mins Total Time: 1 hrs Servings: 24 Yield: 24 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray ⅔ cup butter, softened 1 cup packed brown sugar ½ teaspoon baking soda ¼ teaspoon salt 1 egg ½ teaspoon vanilla 1 ¾ cup all-purpose flour ½ cup semisweet chocolate pieces ¼ cup chopped pecans or walnuts, toasted* 1 14 ounce can sweetened condensed milk 1 5.32 ounce pkg. milk chocolate and caramel squares (10 squares) (such as Ghiradelli), unwrapped Directions Preheat oven to 350°F. Line a 9-inch square baking pan with foil extending the foil over the edges of the pan. Lightly coat foil with cooking spray. In a large bowl beat butter with a mixer on medium 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla until combined. Beat in the flour. Stir in chocolate pieces and nuts. Press 2 1/2 cups of the dough into the bottom of the prepared pan, holding foil as you spread. Bake 10 minutes. Pour the sweetened condensed milk over the top of the dough. Arrange chocolate squares over the milk layer. Drop the remaining dough by teaspoons on the filling. Bake about 25 minutes or until top is golden and milk is bubbly. Cool bars in pan on a wire rack. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. *Tip: To toast nuts, spread nuts in a shallow baking pan. Bake 5 to 10 minutes in a 350°F oven until light brown, watching carefully and stirring once or twice. Rate it Print Nutrition Facts (per serving) 226 Calories 10g Fat 31g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 226 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 28mg 9% Sodium 127mg 6% Total Carbohydrate 31g 11% Total Sugars 23g Protein 3g Vitamin C 0.4mg 2% Calcium 72mg 6% Iron 0.8mg 4% Potassium 106mg 2% Folate, total 20.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.