Caramel Cookie Candy Recipe

Caramel Cookie Candy Recipe photo by Taste of Home

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These homemade candy bars combine a smooth, silky caramel over a delicate vanilla cookie. When you set a plate of these treats out, we're sure they won't last long.—Taste of Home Test Kitchen

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Caramel Cookie Candy Recipe

Prep: 45 min. Cook: 30 min. + chilling

Yield: 48 Servings

45 30 75

Ingredients

2 teaspoons plus 2/3 cup butter, softened, divided
3/4 cup confectioners' sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
CARAMEL LAYER:
1 cup sugar
1 cup corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2-1/2 pounds dark chocolate candy coating

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake at 375° for 16-20 minutes or until lightly browned. Cool on a wire rack.
For caramel, combine the sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from the heat; gradually stir in milk.
Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla. Pour over prepared crust. Refrigerate for 2 hours or until caramel is set.
Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4-in. x 3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container. Yield: 4 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 candy bar equals 246 calories, 13 g fat (9 g saturated fat), 24 mg cholesterol, 97 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Caramel Cookie Candy in Taste of Home Christmas Annual Annual 2012, p155