Chocolate…. Caramel….

A few years ago at Christmas, I made this Chocolate Caramel Candy. This was the most amazing, sweet, crunchy candy  square I have ever had. However, I can no longer eat it, because it is a very rich square. My stomach can no longer handle my sweet tooth addiction 😦 squares1

This is a very sweet and crunchy bar, it reminds me of a Snickers bar, however this one is way better. It has marshmallow center with peanuts topped with caramel which is layered between chocolate. Just thinking about it makes my mouth water.  So, if you are one with a sweet tooth, this is for you!

One down side to this recipe, is that it takes awhile to make, because you have to let the different layers sit. Also you have to melt and mix every layer, so it requires you to either do lots of dishes or have lots of pots. Either way, there are dishes to do! BUT, the hard-work is all worth it

Chocolate Caramel Candy (Taste of Home, Dec/Jan ’98)

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Filling:

1/4 cup butter or margarine

1 cup sugar

1/4 evaporated milk

1- 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 tsp vanilla extract

1- 1/2 cup chopped salted peanuts

Caramel Layer:

1 package (14oz) caramels

1/4 cup whipping cream

Icing:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

1 – combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into a lightly greased 13 in X 9 in X 2 in pan. Refrigerate until set.

2 – For the filling, melt the butter in a saucepan over medium to high heat. Add sugar and evaporated milk. Bring to a boil and stir for 5 minutes. Remove from heat and add the marshmallow creme, peanut butter and vanilla. Stir them together and add the peanuts.  Spread over the first layer and refrigerate until set.

3 – For the caramel layer, melt the caramels and whipping cream over low heat, stirring occasionaly until melted and smooth. Spread over the second layer – the filling. Refridgerate until set.

4 – For the icing, melt chocolate chips and peanut butter in a saucepan over low heat and stir until melted and smooth. Spread over the caramel layer. Refrigerate for at least 1 hour, to ensure everything has set.

Store this dessert in the fridge. This makes about 8 dozen 1-in squares.

There is lots of work involved in making this square, but it is a crowd pleaser and won’t disappoint at the all important Christmas parties coming up.

Enjoy !

Advertisements

Leave a comment

Filed under 1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s