Chocolate Caramel Candy Bar Squares
- FOR THE CRUST:
- 1/2 cups Butter, Softened
- 1/2 cups Brown Sugar
- 1-1/3 cup All-purpose Flour
- FOR THE CARAMEL LAYER:
- 1 package (14 Oz. Package) Caramels
- 1/3 cups Butter, Cubed
- 1/3 cups Evaporated Milk
- 1-2/3 cup Powdered Sugar
- 1 cup Chopped Pecans
- FOR THE CHOCOLATE TOPPING:
- 1/4 cups Semi-Sweet Chocolate Chips
- 1 teaspoon Shortening
- For the crust, in your mixer, cream butter and brown sugar. Beat in flour until well-blended. Cover a 9x13 casserole dish with parchment paper and press the mixture into the bottom. Bake at 350F for 12 minutes.
- For the caramel layer, in a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally to prevent scorching. Measure out powdered sugar into a large mixing bowl. Pour warm caramel over the sugar and stir until blended. Fold in pecans. Spread over the crust.
- For the topping, melt chocolate chips and shortening; stir until smooth. Drizzle over the caramel layer and make a marbled effect using a bread knife, being careful NOT to cut the crust!
- Cover and refrigerate for 3 hours. Remove caramels using the parchment paper and cut into cubes. Use a bread knife and cut straight through-no sawing! Store in the fridge with waxed paper between layers, or just eat them all, whatever is easiest.
butter, brown sugar, allpurpose, caramels, butter, milk, powdered sugar, pecans, chocolate topping, ubc, shortening
Taken from tastykitchen.com/recipes/desserts/chocolate-caramel-candy-bar-squares/ (may not work)