CHOCOLATE-CARAMEL CANDY BARS
Store-bought candy can't compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside., In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring., Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container.
Nutrition Facts :
CARAMEL COOKIE CANDY
These homemade candy bars combine a smooth, silky caramel over a delicate vanilla cookie. When you set a plate of these treats out, we're sure they won't last long.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack., For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk., Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 246 calories, Fat 13g fat (9g saturated fat), Cholesterol 24mg cholesterol, Sodium 97mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CARAMEL COOKIE BARS
Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.
- Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.
- Let stand 2 hours before cutting into bars.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHOCOLATE CARAMEL COOKIE CANDY BARS
Make and share this Chocolate Caramel Cookie Candy Bars recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 4h20m
Yield 40 bars
Number Of Ingredients 4
Steps:
- Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
- In the meantime, in a double boiler over low heat, melt the chocolate chips.
- You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
- rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
- If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
- Makes 40 bars.
- - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
- The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
- Follow the rest of the directions exactly.
Nutrition Facts : Calories 124.8, Fat 5.8, SaturatedFat 3.4, Cholesterol 4.5, Sodium 35.1, Carbohydrate 16.9, Fiber 0.6, Sugar 14.6, Protein 1.7
CHOCOLATE CARAMEL COOKIE CANDY BARS
These are different than the other ones posted on here. We love these better than the "actual" real thing! The topping is traditionally a milk chocolate one but semi-sweet chocolate is good too. I am guessing at the prep time.
Provided by MarieRynr
Categories Bar Cookie
Time 1h
Yield 36-60 bars
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray an 8 by 11 inch pan with nonstick cooking spray. Set aside.
- In a large bowl, blend the flour with the baking powder, baking soda, salt, corn syrup, white and brown sugar. Cut in the butter until the mixture resembles a fine meal. Turn out into the baking pan and drizzle in cream and vanilla and toss by hand to combine until you have a slightly, damp, sandy mixture. Press or pat gently into the pan. Bake until edges are barely browned, 20-25 minutes. Remove and spread on the caramel.
- Prepare the caramel while the bottom layer is baking.
- In a medium saucepan, stir the condensed milk, corn syrup, butter, and brown sugar over low heat. Simmer, stirring once in awhile, 8-10 minutes, until mixture does not taste gritty (sugar dissolves), and is thickened and about 245°F Be careful that the bottom does not burn. If this happens do not stir the burnt part into the rest of the caramel. Pour caramel over baked (very warm, or still hot) cookie bottom.
- Place the chocolate bars on the caramel. Using a metal icing spatula, apread the chocolate over the caramel to cover the top. Alternatively, chop the chocolate and sprinkle over the top (or use milk chocolate chips but chocolate bar chocolate tastes better), let melt a bit and then coat the top.
- Refrigerate a few hours to let the chocolate set. Remove from the fridge, bring to room temperature, then cut into finger sizes.
Nutrition Facts : Calories 141.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 18.5, Sodium 47.5, Carbohydrate 19.6, Fiber 0.2, Sugar 12.5, Protein 1.8
HOMEMADE COOKIE, CARAMEL AND CHOCOLATE CANDY BARS
I got this recipe from one of my 5 telephone company cookbooks! It's very easy and delicious. I've had to give it out many times.
Provided by CaramelPie
Categories Dessert
Time 22m
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Line a 9"x13" pan with Club crackers.
- Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
- Microwave on high for 3 minutes.
- Stir, then microwave on high for 3 more minutes.
- Stir, then pour over crackers in pan.
- Add another layer of Club crackers.
- Combine peanut butter and chocolate chips in another glass bowl.
- Microwave for 1 minute.
- Stir until smooth.
- Spread over 2nd layer of crackers.
- Refrigerate.
Nutrition Facts : Calories 168.8, Fat 10, SaturatedFat 2.9, Cholesterol 0.5, Sodium 98.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.4, Protein 2.5
HOMEMADE CANDY BARS WITH CHUNKS OF COOKIES AND CARAMELS
Provided by Damaris Phillips
Time 1h50m
Yield 6 to 8 servings, plus leftovers
Number Of Ingredients 8
Steps:
- Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat.
- Put the chocolate chips in a stainless steel bowl and place in the oven. Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes. You want the chocolate to melt without getting hot or it will be ruined. Stir until smooth and shiny.
- Pour the melted chocolate out onto the prepared cookie sheet. Spread evenly into an 1/8-inch-thick rectangle. Sprinkle with the cookies and drizzle the Sorghum Caramel over the top. Sprinkle with salt. Gently pick up the pan and drop it on the counter a couple of times. This will help the ingredients settle into themselves. Leave the bar to cool at room temperature, about 1 hour. Break into irregular 3-inch pieces.
- Fill a glass with ice water and set aside.
- Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before using.
COOKIE AND CARAMEL CHOCOLATE BARS
If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
HOMEMADE MILKY WAY CANDY BARS
Make and share this Homemade Milky Way Candy Bars recipe from Food.com.
Provided by The Scone
Categories Candy
Time 1h2m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine marshmallow cream and melted chocolate chips in a mixing bowl.
- Gently fold until thoroughly incorporated.
- Let stand, uncovered, for 15 minutes.
- With your hands, form mixture into bars of desired size and place on cookie sheet lined with wax paper.
- (If mixture is too sticky to handle, it needs more melted chocolate.) Melt dipping chocolate or remaining chocolate chips in microwave for about 2 minutes, stirring every thirty seconds to prevent scorching.
- Dip bars into melted chocolate, and place back on cookie sheet.
- Put in freezer for about 10 minutes, or until chocolate sets.
- Variation: for Snickers bars, soften some caramels and flatten onto on bars before dipping in chocolate.
- Press peanuts into caramel, then harden bars in freezer for 5 minutes.
- Dip in chocolate according to the above instructions.
CARAMEL CHOCOLATE BARS
Found my old recipe box and this one was in it. Can't even remember who the MCP was that gave me the recipe any more, but it sounds wonderful and she says that is is very easy.
Provided by Mysterygirl
Categories Bar Cookie
Time 30m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cream brown sugar and margarine.
- Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal.
- Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes.
- Sprinkle chocolate chips over crust.
- Mix caramel topping with the reserved flour.
- Drizzle this over the chips.
- Sprinkle the top with the remaining crumb mixture.
- Bake for an additional 15 minutes.
CARAMEL CANDY BARS
Make and share this Caramel Candy Bars recipe from Food.com.
Provided by karla1
Categories Dessert
Time 40m
Yield 54 pieces, 54 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease 13 x 9" pan.
- Melt caramels and milk in a saucepan over medium heat.
- Mix flour, oats, brown sugar, baking soda and salt.
- Mix in beaten egg.
- Mix butter in with fork until mixture is crumbly.
- Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes.
- Pour chocolate chips and nuts over crust, drizzle caramel mixture over that.
- Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown.
- Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan.
- After 30 minutes use a sharp knife to cut into small bite sized squares.
Nutrition Facts : Calories 126.9, Fat 5.3, SaturatedFat 3, Cholesterol 13.2, Sodium 97.2, Carbohydrate 19.3, Fiber 0.6, Sugar 12.5, Protein 1.6
CARAMEL CANDY BARS
You'll love these delicious, buttery bars. They're so rich that a small portion may be enough to satisfy your sweet tooth-but don't expect many leftovers!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in flour until blended. Press into a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. , In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from heat; stir in confectioners' sugar and pecans. Spread over crust. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate 2 hours or until firm. Cut into bars.
Nutrition Facts :
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