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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 the foil with 2 teaspoons butter and set aside.
In a small saucepan, combine the 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 for 5 minutes. Remove from the heat; stir in the 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 the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. 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 for 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. 20, 2011 by jagroleau

Hi,

Can someone help me, these are really good, but they fall apart even after I let them set and freeze them. What am I doing wrong? As messy as they are, they are still GOOD!

Reviewed on Dec. 18, 2011 by tmerten

This candy got rave reviews everywhere I shared it. I wound up having to make two batches to last throughout the holidays.

Reviewed on Dec. 14, 2011 by Dublin_1223

I made this over the weekend while doing my holiday baking. Everyone absolutely LOVES it! Will definately make this again and will share the recipe with family and friends.

Reviewed on Dec. 13, 2011 by ledepew@aol.com

My layers are seperating when I try to cut into square. I let it sit for 20 min. before cutting. Then let it sit a little longer but then the marshmallow layer starts to squash out. Any suggestions????

Reviewed on Dec. 12, 2011 by Sunny1978

This recipe was ok but I had a problem keeping the caramel firm. The warmer if got, the more it melted. I think next time I would use a more firmer caramel recipe (ie sweetened condensed milk)

Reviewed on Dec. 10, 2011 by Little Lizzie

These are very good! I was concerned about how long it would take them to get firm in the refrigerator, but it was ready by the time I prepared the next layer.

Reviewed on Dec. 10, 2011 by tchr90

This recipe is excellent! I've been making this each year ever since I found the recipe in Taste of Home! It is a family favorite during Christmas and into New Year's. It is well worth the time, effort and money spent to make it!!

Reviewed on Dec. 08, 2011 by carolynstowers

I made the candy today. I had one problem with the filling. I couldn't cook it for 5 minutes. After 4 minutes it became very gritty and I couldn't use. I threw the filling out and started over and cooked for less time. I did add 2 tablespoons of honey for all layers that called for peanut butter. I always use honey in all peanut butter recipes. I also use a square cake pan 8 x 8 for the candy. I like my candy thicker with smaller squares when served.

Reviewed on Dec. 07, 2011 by Nina Eells

This was the favorite candy for my Christmas Candy for the whole family.

Reviewed on Dec. 06, 2011 by goingoofy02

My family won't even let me through the door if I don't have these in hand. I've been making these for years - absolutely the best!

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