day 18 ~ chocolate caramel candy...


These taste like homemade Snickers Bars. This all you need to know.

Now go make them!

If your looking for more baking inspiration head over to my Recipe Catalog. I have moved the holiday treats to the top of the page. 

Let's bake shall we! 
Mary
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Chocolate Caramel Candy
recipe from Taste of Home

Ingredients:
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING:
1/4 cup butter
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions:
Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons
butter and set aside.

In a small saucepan, combine the 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 for 5 minutes. Remove from the heat; stir
in the 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 the caramels
and cream; stir over low heat until melted and smooth. Cook and stir
4 minutes longer. 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 for at least 4 hours or overnight.

Remove from the refrigerator 20 minutes before cutting. Remove from
pan and cut into 1-in. squares. Store in an airtight container.

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