Chocolate-Caramel Candy Bars |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Store-bought candy canât 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. Ingredients:
2 teaspoons plus 1/2 cup butter, divided |
2 cups sugar |
1/2 cup evaporated milk |
1-1/4 cups milk chocolate chips |
1 jar (7 ounces) marshmallow creme |
2 teaspoons vanilla extract |
caramel: |
2 cups packed brown sugar |
1-1/4 cups corn syrup |
1 cup butter, cubed |
1/4 teaspoon salt |
1 can (14 ounces) sweetened condensed milk |
1-1/2 teaspoons vanilla extract |
3 pounds milk chocolate candy coating, coarsely chopped |
Directions:
1. Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
2. 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.
3. 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.
4. 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.
5. Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4-in. x 1-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. Yield: 3 dozen.
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