Chocolate-Caramel Candy Bars Recipe

Chocolate-Caramel Candy Bars RecipePhoto by: Taste of Home Chocolate-Caramel Candy Bars Recipe Rating 0

Store-bought candy can’t 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.

0
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Chocolate-Caramel Candy Bars Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Chocolate-Caramel Candy Bars Recipe
  • Prep: 50 min. Cook: 35 min. + chilling
  • Yield: 36 Servings
50 35 85

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

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
  • 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.
  • 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.
  • 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.
  • 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.

    Editor's Note: For variety, stir 2 cups peanuts into the marshmallow creme mixture. 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 460 calories, 21 g fat (15 g saturated fat), 27 mg cholesterol, 110 mg sodium, 70 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate-Caramel Candy Bars in Taste of Home Christmas Annual Annual 2010, p127

Taste of Home

Featured Videos

  • Healthy Cooking Tips

    Whether you're a diabetic, cutting calories, or watching your carbs cooking healthy meals can be a challenge. Here are some great and easy tips to remember for cooking healthy and delicious meals.

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Chocolate-Caramel Candy Bars (0)

Chocolate-Caramel Candy Bars Recipe

Chocolate-Caramel Candy Bars

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT