Chocolate-Caramel Candy Bars

  Desserts

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.

Chocolate-Caramel Candy Bars

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TOTAL TIME: Prep: 50 min. Cook: 35 min. + chilling
YIELD: 3 dozen.

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

Instructions

  • 1. Line a 13x9-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 3-1/4x1-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.

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