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Ingredients
| all-purpose flour (unsifted): 3 cups (for Bars) |
| light brown sugar (packed): 3/4 cup |
| eggs: 1 (beaten) |
| unsalted butter: 1 1/2 cups |
| walnuts (chopped): 1 1/2 cups |
| semisweet chocolate chips (chips): 2 cups |
| candy caramels: 48 candies |
| sweetened condensed milk: 7 cups |
| semisweet chocolate chips (chips): 1 cup (for Chocolate Glaze) |
| vegetable oil: 1 tsp |
Double-Chocolate and Caramel Bars (Cookie Exchange Quantity)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
72 serving(s)
Tags
- Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
- In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
- Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
- In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.