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Caramel Cookie Candy Recipe
Caramel Cookie Candy Recipe photo by Taste of Home
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Caramel Cookie Candy Recipe

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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
TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling
MAKES: 48 servings

Ingredients

  • 2 teaspoons plus 2/3 cup butter, softened, divided
  • 3/4 cup confectioners' sugar
  • 1 large 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

Nutritional Facts

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

Directions

  1. Preheat oven to 375°. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
  2. 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 16-20 minutes or until lightly browned. Cool on a wire rack.
  3. For caramel, combine 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 heat; gradually stir in milk.
  4. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set.
  5. Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-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.
Originally published as Caramel Cookie Candy in Taste of Home Christmas Annual Annual 2012, p155


Reviews for Caramel Cookie Candy

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
preachermom
Reviewed Dec. 16, 2015

"I had the same problem with the cookie part crumbling away. Not may of these will make it to be part a gift for the neighbors, which keeps my family happy. I'm not sure if I will try these again or not. The taste combination is quite good, but I'm not sure how to resolve the problem with the crust."

MY REVIEW
Peggie0203
Reviewed Nov. 12, 2015

"I made these last year for Christmas and they were a solid hit. They are a lot of work to prepare, but are very tasty and well appreciated."

MY REVIEW
grandma karyn
Reviewed Dec. 11, 2013

"These are fantastic. I also had a problem with the crust crumbling.I am not sure but I am getting ready to make a second batch and make sure I really pound the crust and bake a few more minutes. Everyone who tasted them wants more!"

MY REVIEW
conshanty
Reviewed Dec. 10, 2013

"I made these today, and they are chewy and good. However, I was disappointed that the cookie layer was not crisp and was slightly crumbly. Possibly I needed to bake slightly longer."

MY REVIEW
lorenmom
Reviewed Nov. 20, 2013

"I made these for my coworkers and they were gone in just a few short minutes. Everyone loved them!!!"

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