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Chocolate-Caramel Candy Bars

 Chocolate-Caramel Candy Bars
Store-bought candy can’t compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.
36 ServingsPrep: 50 min. Cook: 35 min. + chilling

Ingredients

  • 2 teaspoons plus 1/2 cup butter, divided
  • 2 cups sugar
  • 1/2 cup evaporated milk
  • 1-1/4 cups milk chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 2 teaspoons vanilla extract
  • CARAMEL:
  • 2 cups packed brown sugar
  • 1-1/4 cups corn syrup
  • 1 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • 3 pounds milk chocolate candy coating, coarsely chopped

Directions

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 2
  • teaspoons butter; set aside.
  • In a large heavy saucepan over medium-high heat, melt remaining
  • butter. Stir in sugar and evaporated milk. Bring to a boil; cook and
  • stir 5 minutes longer. Remove from the heat; cool for 5 minutes.
  • Stir in chocolate chips until melted. Stir in marshmallow creme and
  • vanilla until smooth. Spread into prepared pan; set aside.
  • In another large heavy saucepan, combine the brown sugar, corn syrup,

2 of 2

Chocolate-Caramel Candy Bars (continued)

Directions (continued)

  • butter and salt; bring to a boil over medium heat, stirring
  • constantly. Cook 4 minutes longer without stirring.
  • Remove from the heat; gradually stir in condensed milk. Return to the
  • heat. Reduce heat to medium-low; cook and stir until a candy
  • thermometer reads 244° (firm-ball stage). Remove from the heat;
  • stir in vanilla. Pour over chocolate mixture (do not scrape
  • saucepan). Refrigerate until caramel is set, at least 2 hours.
  • Using foil, lift candy out of pan. Gently peel off foil; cut into
  • 3-1/4-in. x 1-in. bars. In a microwave, melt candy coating; stir
  • until smooth. Dip bars in coating; allow excess to drip off. Place
  • on a waxed paper-lined baking sheet; refrigerate until set. Store in
  • an airtight container. Yield: 3 dozen.
Editor's Note: For variety, stir 2 cups peanuts into the marshmallow creme mixture. 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.
Nutritional Facts: 1 candy bar equals 460 calories, 21 g fat (15 g saturated fat), 27 mg cholesterol, 110 mg sodium, 70 g carbohydrate, 1 g fiber, 2 g protein.