Name: Chocolate-Caramel Candy Bars
Prep time: 50 min
Cook time: 50 min
Yield: 3
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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Caramel Candy Bars

1. 2 teaspoons plus 1/2 cup butter, divided -

2. 2 cups sugar -

3. 1/2 cup evaporated milk -

4. 1-1/4 cups milk chocolate chips -

5. 1 jar (7 ounces) marshmallow creme -

6. 2 teaspoons vanilla extract -

7. Caramel: -

8. 2 cups packed brown sugar -

9. 1-1/4 cups corn syrup -

10. 1 cup butter, cubed -

11. 1/4 teaspoon salt -

12. 1 can (14 ounces) sweetened condensed milk -

13. 1-1/2 teaspoons vanilla extract -

14. 3 pounds milk chocolate candy coating, coarsely chopped -

How to cook deliciously - Chocolate-Caramel Candy Bars

1. Stage

Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.

2. Stage

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. Stage

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. Stage

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. Stage

Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-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.