- 75
Ingredients
- Chocolate Truffle Topping:
- 1/3 cup whipping cream
- 3 T. butter or margarine
- 1 T. light corn syrup
- 1 (12oz) bag dark chocolate chips
- Crust:
- 1 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter or margarine
- 1 cup quick cooking or old fashioned oats
- 1 cup chopped pecans
- Caramel Layer:
- 1 cup butter or margarine
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/4 t. salt
- 1 (14 oz) can sweetened condensed milk
Preparation
Step 1
1. Heat oven to 350.
2. In pan, heat whipping cream, 3 T. butter and 1 T. corn syrup to a full boil over medium heat. Turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy.
3. In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, using pastry blender or pulling 2 table knives through mixture in opposite directions, until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into a 15 x 10 inch jelly roll pan. Bake 15 to 20 minutes or until crust is golden brown.
4. Meanwhile, in 2 quart pan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes.
5. Pour chocolate truffle topping over caramel layer; spread evenly. Cool 1 hour at room temperature. Refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover. Refrigerate any remaining bars.