CANDY - Chocolate Caramel Squares
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| READER RECIPE CONTEST: ALL THINGS CHOCOLATE Chocolate Caramel Bars Contest Winner! Texas Co-op Power This winning recipe was featured in Ancient Aztec Elixir. | |
| 11 1/2 ounces | milk chocolate chips |
| 2 tablespoons | vegetable shortening |
| 30 vanilla caramel candies | |
| 3 tablespoons | salted butter |
| 1 cup | coarsely chopped peanuts |
Line an 8-inch-square pan with nonstick foil.
Melt the chocolate chips and vegetable shortening in a double boiler or a heatproof bowl set above (not touching) simmering water. Stir until chips melt and mixture is smooth.
Remove from heat and pour half of the chocolate into the lined pan, spreading evenly. Set aside remaining chocolate and refrigerate lined pan of chocolate until firm, about 15 minutes.
In a second double boiler or heatproof bowl, combine caramels, butter and 2 tablespoons water. Melt over simmering water, stirring constantly. Add peanuts and stir until well blended. Pour into chocolate-lined pan and spread evenly. Refrigerate until tacky, about 15 minutes.
Place the reserved melted chocolate back over the simmering water and heat, stirring once or twice until soft enough to spread. Spread evenly over caramel filling. Return to refrigerator and chill until firm (about 1 hour).
Lift from pan and cut into 1-inch squares. Keep refrigerated until ready to serve.
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