Chocolate Caramel Candy
photo by Good Vibe Goddess
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
96 candies
ingredients
-
INGREDIENTS
- 236.59 ml milk chocolate chips (6 ounces)
- 59.14 ml butterscotch chips
- 59.14 ml creamy peanut butter
-
FILLING
- 59.14 ml butter or 59.14 ml margarine
- 236.59 ml sugar
- 59.14 ml evaporated milk
- 354.88 ml marshmallow creme
- 59.14 ml creamy peanut butter
- 4.92 ml vanilla extract
- 354.88 ml chopped salted peanuts
-
CARAMEL LAYER
- 396.89 g package caramels
- 59.14 ml whipping cream
-
ICING
- 236.59 ml milk chocolate chips (6 ounces)
- 59.14 ml butterscotch chips
- 59.14 ml creamy peanut butter
directions
- Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth.
- Spread onto the bottom of a lightly greased 13-in.x9-in.x2-in. pan
- Refrigerate until set.
- For filling, melt butter in a heavy saucepan over medium-high heat.
- Add sugar and milk.
- Bring to a boil; boil and stir for 5 minutes.
- Remove from the heat; stir in the marshmallow creme, peanut butter, and vanilla.
- Add peanuts.
- Spread over the first layer.
- Refrigerate until set.
- Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth.
- Spread over the filling.
- Refrigerate until set.
- In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
- Pour over caramel layer.
- Refrigerate for at least 1 hour.
- Cut into 1-in.squares.
- Store in the refrigerator.
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Reviews
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I made this last year as a mother's day gift, for my mom, who love Snickers Bars. I found the recipe in the Dec/Jan 1998 issue of TOH, submitted by Jane Meek. They are time consuming, but as has been said before they are worth the effort. I also thought that they were easier to cut at room temperature, after the last stage of refrigeration, of course.
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I made this from my TOH magazine several years ago. They are very good. You may want to cut them in very small pieces as it's very rich. I also didn't care for the butterscotch chips, so in the future I'll use semi-sweet choc chips. It is also time consuming, but makes a lot. It has been well received as Christmas goodies. I wanted to include in my review that I like to dip the pieces in melted chocolate. The caramel doesn't ooze out and they are more like a candy bar.
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RECIPE SUBMITTED BY
smile_angel_here
hudsonville, michigan
hey everyone!! as of this moment, i am a 19-year-old woman (yes, a woman, not a girl!!) who loves to bake and cook. i love looking through recipes and cookbooks of all sorts. i am even considering a culinary major, but we will have to see about that. lets see, what else? i work in rivertown crossings mall, loads of fun, let me tell ya. i met so many interesting people there. my favorite cookbook i guess would have to be taste of home, yet i like anything that has desserts in it!! ;) i have 4 sisters and no brothers....my poor dad!! hmm....what else would u like to know?