Chocolate-Caramel Candy Bars
Store-bought candy can’t compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.
- 100 g Caramels
- 200 g Milk chocolate chips
- 50 g Butter
- 300 g heavy whipping cream
- 100 ml Evaporated milk
- 20 ml Vanilla extract
Price List on our Record
Note: The prices indicated in the table are based on our own research and may vary from the actual prices at the time of purchase. Please check with the relevant providers for the most accurate and up-to-date information.
Nutritional Facts
Note: The nutritional values provided are based on our own calculations and may differ from those of other sources. Actual values may vary depending on portion sizes, ingredient variations, and preparation methods. Always consult a nutritionist or dietitian for precise information.
Servings Calculator
Note: The details provided are not entirely accurate. Information may vary and requires further clarification. Adjustments or updates may be needed for accuracy.
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Recipe Steps
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Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
1 -
In a large heavy saucepan over medium-high heat, melt remaining butter. Stir in sugar and evaporated milk. Bring to a boil; cook and stir 5 minutes longer. Remove from the heat; cool for 5 minutes. Stir in chocolate chips until melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; set aside.
2 -
In another large heavy saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
3 -
Remove from the heat; gradually stir in condensed milk. Return to the heat. Reduce heat to medium-low; cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in vanilla. Pour over chocolate mixture (do not scrape saucepan). Refrigerate until caramel is set, at least 2 hours.
4 -
Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x1-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Store in an airtight container.
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