Caramel Cookie Candy

Name: Caramel Cookie Candy
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 dozen.
Ingredients: 2 teaspoons plus 2/3 cup butter, softened, divided; 3/4 cup confectioners' sugar; 1 large egg; 1-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; CARAMEL LAYER:; 1 cup sugar; 1 cup corn syrup; 1 cup butter, cubed; 1 can (14 ounces) sweetened condensed milk; 1 teaspoon vanilla extract; 2-1/2 pounds dark chocolate candy coating

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

Ingredients

2 teaspoons plus 2/3 cup butter, softened, divided
3/4 cup confectioners' sugar
1 large egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
CARAMEL LAYER:
1 cup sugar
1 cup corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2-1/2 pounds dark chocolate candy coating

Directions

Preheat oven to 375°. Line a 13x9-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.
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.

Editor's Note

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.

Nutrition Facts

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

Reviews

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Average Rating:

preachermom

Dec 16, 2015

I had the same problem with the cookie part crumbling away. Not may of these will make it to be part a gift for the neighbors, which keeps my family happy. I'm not sure if I will try these again or not. The taste combination is quite good, but I'm not sure how to resolve the problem with the crust.
Peggie0203

Nov 12, 2015

I made these last year for Christmas and they were a solid hit. They are a lot of work to prepare, but are very tasty and well appreciated.
grandma karyn

Dec 11, 2013

These are fantastic. I also had a problem with the crust crumbling.I am not sure but I am getting ready to make a second batch and make sure I really pound the crust and bake a few more minutes. Everyone who tasted them wants more!
conshanty

Dec 10, 2013

I made these today, and they are chewy and good. However, I was disappointed that the cookie layer was not crisp and was slightly crumbly. Possibly I needed to bake slightly longer.
lorenmom

Nov 20, 2013

I made these for my coworkers and they were gone in just a few short minutes. Everyone loved them!!!