Sunday, June 14, 2015

Chocolate Caramel Candy Bars

1/4 cup sugar
3/4 cup butter (1-1/2 sticks)
3/4 cup flour
14-oz can sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon molasses
1 teaspoon vanilla
1/4 teaspoon salt
2 oz bittersweet chocolate, chopped
  • Preheat oven to 350°
  • Grease an 8×8 baking pan with butter; then line with parchment paper, making sure you leave an overhang on two sides so you can lift the dessert out of the pan.
  • In a mixing bowl beat the sugar and 6 tablespoons of the butter until light & fluffy, about 2 minutes.
  • Gradually add the flour. Mix well.
  • Press the dough into the prepared pan and for 16-18 minutes until set and a golden brown at the edges. 
  • In a saucepan, combine the condensed milk, corn syrup, molasses and 5 tablespoon of butter.
  • Over medium-low heat, simmer until slightly thickened and a light golden brown. About 5-7 minutes.
  • Remove from heat and add vanilla & salt.
  • Pour the mixture over the crust.
  • Refrigerate until set. 45-60 minutes.
  • Place the chocolate and 1 tablespoon of butter in a microwave safe bowl and cook on high in 30 second intervals until melted and smooth.
  • Spread over the caramel and refrigerate until set. About 30 minutes.
  • Cut into 1″ squares

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