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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chocolate Caramel Cooke/Candy Bars Recipe

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This recipe for Chocolate Caramel Cooke/Candy Bars is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 TB granulated sugar
12 TB unsalted butter, at room temperature
3/4 cup all purpose flour
14 ounce can sweetened condensed milk
1TB light corn syrup
1 tsp molasses
1 tsp pure vanilla extract
1/4 tsp kosher salt
2 oz bittersweet chocolate, chopped
Directions:
Directions:
Preheat oven to 350º. Lightly coat an 8 inch square baking pan with cooking spray, then line the pan with parchment, leaving a 3 inch overhang on two sides. Using an electric mixer, beat the sugar and 6 TB butter in a large bowl until light and fluffy, about 2 minutes. Reduce the mixer speed to low and gradually add the flour, mixing until fully incorporated. Using floured fingers, press the dough into the prepared pan. Bake until set and golden brown at the edges, 16 to 18 minutes. Meanwhile, in a medium saucepan, combine the condensed milk, corn syrup, molasses and 5 TB butter. Stirring occasionally, bring to a simmer over medium-low heat. Gently simmer, stirring, until slightly thickened and pale golden brown, 5-7 minutes. Remove from heat and whisk in the vanilla and salt. Immediately spread the mixture over the crust. Refrigerate until set, 30-45 minutes. Place the chocolate and the remaining TB butter in a microwave-safe bowl;cook on high until beginning to melt, 30 seconds. Stir until the mixture is melted and smooth. Spread over caramel and refrigerate until it is set, about 30 minutes. Cut into very small squares, about 1" each.
Preparation Time:
Preparation Time:
1 hour 45 minutes, including the baking and chilling times

 

 

 

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