Chocolate-Caramel Candy Bars Recipe

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

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Store-bought candy can’t compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. Cook: 35 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. Cook: 35 min. + chilling

Ingredients

  • 2 teaspoons plus 1/2 cup butter, divided
  • 2 cups sugar
  • 1/2 cup evaporated milk
  • 1-1/4 cups milk chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 2 teaspoons vanilla extract
  • CARAMEL:
  • 2 cups packed brown sugar
  • 1-1/4 cups corn syrup
  • 1 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • 3 pounds milk chocolate candy coating, coarsely chopped

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside.
In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours.
Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4-in. x 1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container. Yield: 3 dozen.
Editor's Note: For variety, stir 2 cups peanuts into the marshmallow creme mixture. 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.
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.
Originally published as Chocolate-Caramel Candy Bars in Taste of Home Christmas Annual Annual 2010, p127

Nutritional Facts

1 each: 460 calories, 21g fat (15g saturated fat), 27mg cholesterol, 110mg sodium, 70g carbohydrate (61g sugars, 1g fiber), 2g protein.

  • 2 teaspoons plus 1/2 cup butter, divided
  • 2 cups sugar
  • 1/2 cup evaporated milk
  • 1-1/4 cups milk chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 2 teaspoons vanilla extract
  • CARAMEL:
  • 2 cups packed brown sugar
  • 1-1/4 cups corn syrup
  • 1 cup butter, cubed
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • 3 pounds milk chocolate candy coating, coarsely chopped
  1. Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
  2. In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside.
  3. In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
  4. Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours.
  5. Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4-in. x 1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container. Yield: 3 dozen.
Editor's Note: For variety, stir 2 cups peanuts into the marshmallow creme mixture. 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.
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.
Originally published as Chocolate-Caramel Candy Bars in Taste of Home Christmas Annual Annual 2010, p127

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