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Caramel Cookie Candy

 Caramel Cookie Candy
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
48 ServingsPrep: 45 min. Cook: 30 min. + chilling


  • 2 teaspoons plus 2/3 cup butter, softened, divided
  • 3/4 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 2-1/2 pounds dark chocolate candy coating


  • Preheat oven to 375°. Line a 13-in. x 9-in. pan with foil and
  • grease the foil with 2 teaspoons butter; set aside.
  • 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.

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Caramel Cookie Candy (continued)

Directions (continued)

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