Gooey Caramel Chocolate Bars
- 2 c. all purpose flour
- 1 c. granulated sugar
- 1/4 tsp. salt
- 2 c. (4 sticks) butter or margarine, divided
- 1 c. packed light brown sugar
- 1/3 c. light corn syrup
- 1 c. (6 oz.) semi-sweet chocolate chips
- Preheat oven to 350u0b0. Line 13 x 9 inch baking pan with foil. Combine flour, granulated sugar and salt in medium bowl; stir until blended. Cut in 14 Tbsp. (1 3/4 sticks) butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake 18 to 20 minutes or until lightly browned around edges. Remove pan to wire rack; cool completely. Combine 1 c. (2 sticks) butter, brown sugar and corn syrup in heavy medium saucepan. Cook over medium heat 5 to 8 minutes or until mixture boils, stirring frequently. Boil gently 2 minutes, without stirring. Immediately pour over cooled base; spread evenly to edges of pan with metal spatula. Cool completely. Melt chocolate in double boiler over hot (not simmering) water. Stir in remaining 2 Tbsp. butter. Pour over cooled caramel layer and spread evenly to edges of pan with metal spatula. Refrigerate 10 to 15 minutes or until chocolate begins to set. Remove pan from refrigerator; cool completely. Cut into bars. Makes 3 doz. bars.
flour, sugar, salt, butter, brown sugar, light corn syrup, semisweet chocolate chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=30040 (may not work)