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Chocolate Caramel Candy Recipe

Chocolate Caramel Candy Recipe photo by Taste of Home

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This dazzling treat tastes like a Snickers bar but has homemade flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. -Jane Meek, Pahrump, Nevada

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Chocolate Caramel Candy Recipe

Prep: 45 min. + chilling

Yield: 96 Servings

45 45

Ingredients

2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions

Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.
For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight.
Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

Nutritional Facts 1 serving equals 86 calories, 5 g fat (2 g saturated fat), 4 mg cholesterol, 41 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.

Originally published as Chocolate Caramel Candy in Taste of Home December/January 1998, p25

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Reviews for Chocolate Caramel Candy

Chocolate Caramel Candy

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Reviewed on Dec. 27, 2012 by MrsPUP

I have made these Caramel Candies two years in a row, they have been a big hit. I wrap them individually and use for gift giving.

Reviewed on Dec. 19, 2012 by husbandhatescasseroles

This candy received such great reviews that I tried it. I froze the layers and gave them time to set then refrigerated the whole thing. It seemed to turn out great so I put them in treat boxes for the holidays. After a little while I started noticing the melting that someone else mentioned. The candy started to slide as the caramel softened. I think these either need to be served chilled or need to be dipped in a chocolate paraffin to keep them together.

Reviewed on Nov. 17, 2012 by hsbbmom

Used marshmallow fluff instead of creme

Reviewed on Apr. 18, 2012 by liz wong

Every time I make this candy everyone asks me for the recipe. It is a real winner!!!

Reviewed on Feb. 07, 2012 by hnrichey

Everyone loved this recipe. It kind of taste like Snickers. It's really delicious.

Reviewed on Dec. 29, 2011 by melmom45

I made this recipe when it first came out in the Taste of Home magazine in about 1998, I think. I may as well not show up for Christmas Day gathering if I don't have them. ;-) I share this recipe with everyone. The only change, which puts it over the top for flavor is that I make home made microwave caramel instead of buying it. It makes it irresistable!

Reviewed on Dec. 27, 2011 by rascal4268

Christmas favourite!!

Reviewed on Dec. 27, 2011 by lp1627

TASTES GOOD ENOUGH, A LOT OF STEPS, MY FAMILY JUST WAS'NT A BIG FAN

Reviewed on Dec. 26, 2011 by koppier57

This candy is outstanding! A little putzy because of the layers, but worth the effort.

Reviewed on Dec. 22, 2011 by bhamp

Made this for my cookie trays this year. After sitting out a while the caramel "melts" so to fix this I just coated the pieces with chocolate and they looked like a mini candy bar. Tastes just like the real thing.

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