Coffee and Dessert - Chocolate Caramel Candy Bars

Annie Abdai from Calgary, Alberta shared her signature treats in Woman's Day. With caramel in between crunchy cookie and chocolate they taste like a Twix candy bar. I'm sure that once your family and friends try these they will become a favorite in your home too. The only substitution I made was to use raw honey in place of light corn syrup.


Chocolate Caramel Candy Bars

3 Tablespoons granulated sugar
12 Tablespoons unsalted butter, at room temperature
3/4 cup all-purpose flour
1 - 14 ounce can sweetened condensed milk
1 Tablespoon raw honey
1 teaspoon molasses
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 ounces bittersweet chocolate, chopped

1. Heat oven to 350 degrees F. Lightly coat an 8 inch square baking pan with cooking spray. Line the pan with parchment, leaving a 3 inch overhang on two sides.

2. Using an electric mixer, beat the sugar and 6 Tablespoons 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.

3. Meanwhile in a medium saucepan combine the condensed milk, honey, molasses and 5 Tablespoons butter. Stirring occasionally, bring to a low simmer over medium-low heat. Gently simmer, stirring, until slightly thickened and pale golden brown, 5 to 7 minutes. Remove front the heat and whisk in the vanilla and salt. Immediately spread the mixture over the crust. Refrigerate until set, 30 to 45 minutes.

4. Place the chocolate and the remaining Tablespoon of 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 inch squares.



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