CARAMEL COOKIE CANDY RECIPE
These homemade candy bars combine a smooth, silky caramel over a delicate vanilla cookie. When you set a plate of these treats out, we're sure they won't last long.?Taste of Home Test Kitchen
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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.
- Originally published as Caramel Cookie Candy in Taste of Home Christmas Annual
- Annual 2012, p155
- Nutritional Facts
- 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.
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