Caramel-Nut Candy Bars Recipe

5 1 1
Caramel-Nut Candy Bars Recipe
Caramel-Nut Candy Bars Recipe photo by Taste of Home
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Caramel-Nut Candy Bars Recipe

Read Reviews
5 1 1
Publisher Photo
As a busy mother of six, I welcome any Christmas recipe that's quick, easy and family pleasing. These Snickers-like bars fit that description perfectly!
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 1/4 cup shortening
  • 1 package (14 ounces) caramels
  • 5 teaspoons water
  • 1 cup chopped pecans

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside.
In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer.
Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm.
Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator. Yield: 2-1/4 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Caramel-Nut Candy Bars in Country Woman Christmas Annual 2007, p69

Nutritional Facts

1 piece: 86 calories, 5g fat (2g saturated fat), 4mg cholesterol, 24mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
  • 2 packages (11-1/2 ounces each) milk chocolate chips
  • 1/4 cup shortening
  • 1 package (14 ounces) caramels
  • 5 teaspoons water
  • 1 cup chopped pecans
  1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  2. Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside.
  3. In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer.
  4. Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm.
  5. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator. Yield: 2-1/4 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Caramel-Nut Candy Bars in Country Woman Christmas Annual 2007, p69

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kgsrst User ID: 6434165 168880
Reviewed Jan. 5, 2013

"I've been making these for years, and they are always the hit of my Christmas cookie tray. Keep them chilled right up until serving time since the caramel layer will tend to melt quickly. If I'm giving them as a gift or need the tray to hold longer, I wrap them individually."

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