Ingredients for Chocolate Caramel Cookie Candy Bars
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- White Sugar
- Unsalted Butter
- 1/4 cup heavy cream
- Pure Vanilla Extract
- 1 (14 ounce) can sweetened condensed milk
- Light Brown Sugar
- Milk Chocolate Candy Bar
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How to Make Chocolate Caramel Cookie Candy Bars
- Preheat oven to 350°F (175°C). Grease and flour an 8x11 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the corn syrup, granulated sugar, and brown sugar.
- Add the heavy cream and vanilla extract. Mix until just combined; the dough will be slightly crumbly.
- Press the dough evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- While the cookie base is baking, prepare the caramel:
- In a medium saucepan over medium-low heat, combine the condensed milk, corn syrup, butter, and brown sugar.
- Cook, stirring frequently, for 8-10 minutes, or until the mixture reaches 245°F (118°C) on a candy thermometer and thickens. Be careful not to burn.
- Remove from heat and let cool slightly.
- Once the cookie base is baked, pour the caramel evenly over the top.
- Spread the chocolate evenly over the caramel using a spatula or knife. Alternatively, chop the chocolate and sprinkle it over the top, letting it melt slightly before spreading.
- Refrigerate for at least 3 hours, or until the chocolate is set.
- Bring to room temperature before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
50g
Fat
20g
Carbs
6g
