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

Chocolate Caramel Candy Recipe

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 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.

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

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.

Reviews for Chocolate Caramel Candy

AVERAGE RATING
   (121)
RATING DISTRIBUTION
5 Star
 (105)
4 Star
 (13)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 21, 2014

"I used your filling layer and caramel layer and let it set up. Then I cut them into bite size pieces and dipped them in chocolate candy coating. They are just like snickers mini's. Great recipe. Thank you."

MY REVIEW
Reviewed Dec. 12, 2014

"Remind me of a snickers bars. Time consuming to make but easy."

MY REVIEW
Reviewed Dec. 5, 2014

"So good, taste like a homemade snickers bar!"

MY REVIEW
Reviewed Nov. 11, 2014

"Love them! They are always a big hit among friends and family :)"

MY REVIEW
Reviewed Jul. 30, 2014

"This is the best candy!!! If you love snicker bars, you're gonna love these!!!"

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