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
Featured In: Homemade Easter Candy
TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling
MAKES: 48 servings


  • 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
  • 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

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


  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

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preachermom User ID: 4175916 239586
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."

Peggie0203 User ID: 2074993 237256
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."

grandma karyn User ID: 6889895 130923
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!"

conshanty User ID: 435252 121303
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."

lorenmom User ID: 6208588 112120
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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