TMB Studio
Caramel Cookie Candy
TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling
YIELD: 4 dozen.
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
-
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.
© 2024 RDA Enthusiast Brands, LLC