Every year. Same story.
This is me: “I am absolutely not going to eat all that junk that I did last year around the holidays”… Or realistically anytime the temp drops below 60 (I’m a wimp) and all I want to do is eat cookies and brownies… on the couch… in my PJ’s.
Then, every year, ugh… I just can’t resist.
And it’s not junk by the way. I can’t believe I said that. I’d like to apologize to all cookies and brownies reading this…
It’s sugary goodness. Party in your mouth. Can’t-resist-it’s-so-freakin-good.
Totally worth it.
- SHORTBREAD LAYER:
- 1 cup (2 sticks) salted butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups All-Purpose Flour
- CARAMEL LAYER:
- 2 cups caramel candies (I used caramel bits)
- 3 tablespoons half and half
- CHOCOLATE LAYER:
- 2 (16 oz.) packages Chocolate CandiQuik Coating
- FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray (or line with parchment) and set aside.
- In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. Mix until well combined.
- Take the dough (it will be thick) and press evenly into the bottom of the pan.
- Prick the crust all over with a fork. The holes allow the steam to escape and the crust will bake evenly with fewer bubbles.
- Bake the crust until the edges are golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
- FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan - this takes about 10 minutes. Spread the caramel evenly over the cooled crust and place in the refrigerator for 30 minutes to chill and firm up.
- FOR THE CHOCOLATE LAYER: After the caramel layer has chilled, cut down the length of the pan, splitting the bars into two long, narrow bars (see notes below). Then cut the bar horizontally, creating 24 bars. Melt chocolate CandiQuik according to package directions; using two utensils, dip the chilled bars into melted chocolate and place on wax paper to set.
After the caramel layer has chilled, cut down the length of the pan, splitting the bars into two long, narrow bars (see notes below). Then cut the bar horizontally, creating 24 bars.*
*Note: I did find the dipping process to be a little tricky as some of the bars broke while I was dipping them. A couple of times the shortbread layer broke while cutting, but as you can see, that didn’t stop me! Next time, I would simply cut shorter/smaller bars. If you wish to do so, cut down the length of the pan, splitting the bar into THREE long narrow bars, then cut horizontally.
*OR this recipe can also be made in the pan and cut into square bars, in which you will only need 1 package of CandiQuik Coating. For simple bars (follow recipe directions beginning after step #6): Melt 1 package of Chocolate CandiQuik according to package directions. Spread evenly over the chilled caramel layer. Return to the fridge until the chocolate coating is well set. Cut into squares to serve.
Check out all of these other Copycat Candy Bar Recipes
Linked to: Mrs. Happy Homemaker, Crazy for Crust, Bru Crew Life, Printabelle, Gooseberry Patch, DJ’s Sugar Shack, Sweet Bella Roos, Chocolate, Chocolate & More, Something Swanky, Kitchen Fun w/ my 3 Sons