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Chocolate Caramel Candy

 Chocolate Caramel Candy
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
96 ServingsPrep: 45 min. + chilling

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 foil with 2 teaspoons butter
  • and set aside.
  • In a small saucepan, combine milk chocolate chips, butterscotch chips
  • and peanut butter; stir over low heat until melted and smooth.

2 of 2

Chocolate Caramel Candy (continued)

Directions (continued)

  • 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 5 minutes. Remove from heat; stir in
  • 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 caramels and
  • cream; stir over low heat until melted and smooth. Cook and stir 4
  • minutes. 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 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.