Menu

Caramel Cookie Candy

5 reviews
Total Time
Prep: 45 min. Cook: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

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

Now Trending

Candy Thermometers

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.
Test Kitchen Approved

Caramel Cookie Candy

5 reviews
Prep Time 45 min
Cook Time 30 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
Text Ingredients

Directions

  1. Preheat oven to 375°. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

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

Loading Popular in the Community
Loading Reviews