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Caramel Cookie Candy
Nb persons: 0
Yield: 4 dozen
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| TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling MAKES: 48 servings Ingredients | |
| 2 teaspoons plus 2/3 cup | butter, softened, divided |
| 3/4 cup | confectioners' sugar |
| 1 | egg |
| 1-1/2 teaspoons | vanilla extract |
| 2 cups | King Arthur Unbleached All-Purpose Flour |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| CARAMEL LAYER: | |
| 1 cup | sugar |
| 1 cup | corn syrup |
| 1 cup | butter, cubed |
| 1 can (14 ounces) | sweetened condensed milk |
| 1 teaspoon | vanilla extract |
| 2-1/2 pounds | dark chocolate candy coating |
Nutritional Facts
1 candy bar equals 246 calories, 13 g fat (9 g saturated fat), 24 mg cholesterol, 97 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.
Directions
Preheat oven to 375°. Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack.
For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk.
Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set.
Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container. Yield: 4 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
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