CHOCOLATE CARAMEL CANDY RECIPE | ALLRECIPES
A wonderful Thanksgiving or Christmas treat! Originally submitted to ThanksgivingRecipe.com.
Provided by Stephanie Phillips
Categories Milk Chocolate Desserts
Yield 8 dozen 1 inch squares
Number Of Ingredients 15
Steps:
- Lightly grease one 13 x 9 inch pan.
- To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
- To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
- To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
- To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
Nutrition Facts : Calories 84.1 calories, CarbohydrateContent 10.3 g, CholesterolContent 3.4 mg, FatContent 4.5 g, FiberContent 0.3 g, ProteinContent 1.6 g, SaturatedFatContent 1.8 g, SodiumContent 44.4 mg, SugarContent 8.4 g
CHOCOLATE CARAMEL CANDY RECIPE: HOW TO MAKE IT
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield about 8 dozen.
Number Of Ingredients 19
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in.-wide strips, then into squares. Store in an airtight container.
Nutrition Facts : Calories 86 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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CHOCOLATE CARAMEL CANDY RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 86 calories per serving
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in.-wide strips, then into squares. Store in an airtight container.
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