Heat oven to 350F. Lightly coat an 8-in. square
baking pan with cooking spray. Line the pan with
parchment, leaving a 3-in. overhang on two sides.
Using an electric mixer, beat the sugar and 6 T.
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, 16-18 minutes.
Meanwhile, in a medium saucepan combine the
condensed milk, corn syrup, molasses, and 5 T.
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 the 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 T. 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 1-in. squares.
Originally Submitted
2/17/2013
0 Out of 5 from
0 reviews
You can add this Chocolate Caramel Candy Bars recipe to your own private DesktopCookbook.
