Ingredients
- 1 1/2 cups (3/4 lb.) butter
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 2 Tbs cornstarch
- 12 oz individually wrapped soft caramels, such as Kraft
- 1/4 cup whole milk
- 10 oz bittersweet or semisweet chocolate, finely chopped
- 3 large eggs
- 1 Tbs vanilla
- 1/2 tsp baking powder
- 1/4 tsp salt
- Servings: 24
- Nutrition Facts
- Serving size: 1/24 of a recipe (2.6 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 314.79
- Calories From Fat (47%) 146.45
- % Daily Value
- Total Fat 17g 26%
- Saturated Fat 10.55g 53%
- Cholesterol 58.19mg 19%
- Sodium 82.11mg 3%
- Potassium 103.85mg 3%
- Total Carbohydrates 39.63g 13%
- Fiber 0.53g 2%
- Sugar 19.99g
- Protein 3.48g 7%
Preparation
Step 1
1. Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325F regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
2. Meanwhile, unwrap caramels and place in a microwave-safe bowl withmilk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes. In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended. Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
3. Bake in a 350F regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.