Chocolate Caramel Candy Bars
"I found this recipe in Woman's Day magazine. It was submitted by Annie Abdai in Calgary. Thanks, Annie, for a scrumptious treat! Cooking time includes refrigeration time."
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Yields:
-
64 candies
ingredients
- 3 tablespoons granulated sugar
- 12 tablespoons unsalted butter, softened, and divided
- 3⁄4 cup all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon light corn syrup
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 2 ounces bittersweet chocolate, chopped
directions
- Heat oven to 350°F Lightly spray an 8x8" pan with cooking spray. Line pan with parchment, leaving a 3" overhang on two sides.
- Cream 6 tbsp of butter with the sugar until light and fluffy, about 2 minutes.
- Reduce mixer speed and gradually add flour until fully incorporated. Press dough into prepared pan. Bake until set and golden brown at the edges, 16-18 minutes.
- In a medium saucepan, combine the condensed milk, corn syrup, molasses, and 5 tbsp butter. Stirring occasionally, bring to a simmer over medium-low heat. Gently simmer, stirring until slightly thickened and pale golden brown, 5-7 minutes. Remove from heat and whisk in vanilla and salt. Immediately spread the mixture over the crust. Refrigerate until set, 30-45 minutes.
- Place the chocolate and remaining tbsp of butter in a microwave save bowl; cook on high until beginning to melt, 30 seconds. Stir until smooth. Spread over caramel and refrigerate until set, about 30 minutes.
- Cut into 1" squares.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
