Chocolate Caramel Candy Bars

By C Moose

Ingredients

• 3 tbsp. granulated sugar
• 12 tbsp butter, at room temperature
• 3/4 cup flour
• 14 oz can sweetened condensed milk
• 1 tbsp light corn syrup
• 1 tsp molasses
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 2 oz bittersweet chocolate, chopped

Details

Servings 64
Preparation time 20mins
Cooking time 105mins

Preparation

Step 1

1. Heat oven to 350ºF. Lightly coat an 8 in square baking pan with cooking spray. Line the pan with parchment paper, leaving a 3 inch overhang on two sides.

2. Using an electric mixer, beat the sugar and 6 tbsp of butter in a large bowl until light and fluffy, about 2 minutes. Reduce the mixer speed to low and gradually add the flour, mixing until fully incorporate. Using floured fingers, press the dough into the prepared pan. Bake until set and golden brown at the edges 16 to 18 minutes.

3. Meanwhile, in a medium saucepan combine the condensed milk, corn syrup, molasses and 5 tbsp of butter. Stirring occasionally, bring to a simmer over medium-low heat. Gently simmer, stirring until slightly thickened and pale golden brown 5 to 7 minutes. Remove for the heat and whisk in the vanilla and salt, immediately spread the mixture over the crust. Refrigerate until set about 30 to 45 minutes.

4. Place the chocolate and the remaining tbsp of butter in a microwave safe dish, cook on high until beginning to melt, 30 seconds. Stir until the mixture is melted and smooth. Spread over caramel and refrigerate until it is set, about 30 minutes.

Cut into one inch squares.