This recipe is in the February 2013 of Woman’s Day magazine. You know the one I’m talking about. It has Paula Deen on the cover. But this isn’t a Paula Deen recipe, though she has a few in the magazine.
This recipe comes from Annie Abdai up in Calgary, Alberta. It’s in the section where readers can share recipes. And you know how I feel about shared recipes. They’re some of the best. Can’t wait to give it a try!
Chocolate Caramel Candy Bars
3 tablespoons granulated sugar
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
¾ cup all-purpose flour
1 14-oz. can sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon molasses
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 oz. bittersweet chocolate, chopped
Heat oven to 350 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the pan with parchment, leaving a 3-inch overhang on two sides.
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, 15 to 18 minutes.
Meanwhile, in a medium saucepan combine the condensed milk, corn syrup, molasses and 5 tablespoons butter. Stirring occasionally, bring to a simmer over medium-low heat. Gently simmer, stirring, until slightly thickened and pale golden brown, 5 to 7 minutes. Remove from the heat and whisk in the vanilla and salt. Immediately spread the mixture over the crust. Refrigerate until set, 30 to 45 minutes.
Lace the chocolate and the remaining tablespoon 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 pieces.
Makes 64.
