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

Chocolate Caramel Candy Recipe

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5 99 137
Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling
MAKES:96 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 96 servings

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

Nutritional Facts

1 piece: 86 calories, 5g fat (2g saturated fat), 4mg cholesterol, 41mg sodium, 10g carbohydrate (9g sugars, trace fiber), 2g protein

Directions

  1. Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
  2. In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Chocolate Caramel Candy in Taste of Home December/January 1998, p25

Reviews for Chocolate Caramel Candy

AVERAGE RATING
(137)
RATING DISTRIBUTION
5 Star
 (115)
4 Star
 (17)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed May. 22, 2016

"These are delicious but they are time consuming as many other reviewers have stated. Also, I had big problems with them falling apart too. I'd like to know how they got that pic posted because even in the fridge the chocolate slid off the top of the caramel."

MY REVIEW
Reviewed Feb. 1, 2016

"I followed the directions exactly and they were AWESOME! Reminded me of my recipe for nut goodie bars or Snicker's bars only tastier!"

MY REVIEW
Reviewed Jan. 17, 2016

"Very time consuming to make, a lot of steps and ingredients. The taste is that of a Snickers bar so for me it is not worth the effort. I followed the recipe exactly and made sure that each layer had set up in the refrigerator before adding the next and let sit over night before cutting. The fudge cut into perfect one inch squares."

MY REVIEW
Reviewed Dec. 16, 2015

"This is the BEST RECIPE. Cant put it down !! 10"

MY REVIEW
Reviewed Dec. 15, 2015

"Taste just like Snickers candy bar. It all held together for me. I put mine in freezer then took it out after about 1 hour then cut it. It cuts much smoother very cold or almost frozen."

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