Homemade Candy Bars With Chunks Of Cookies And Caramels
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
Brown Sugar (firmly-packed)Directions:
1
Watch how to make this recipe
2
Special equipment: parchment paper or silicone mat Preheat the oven to 170 degrees F
3
Line the back of a cookie sheet with parchment paper or a silicone mat
4
Put the chocolate chips in a stainless steel bowl and place in the oven
5
Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes
6
You want the chocolate to melt without getting hot or it will be ruined
7
Stir until smooth and shiny
8
Pour the melted chocolate out onto the prepared cookie sheet
9
Spread evenly into an 1/8-inch-thick rectangle
10
Sprinkle with the cookies and drizzle the Sorghum Caramel over the top
11
Sprinkle with salt
12
Gently pick up the pan and drop it on the counter a couple of times
13
This will help the ingredients settle into themselves
14
Leave the bar to cool at room temperature, about 1 hour
15
Break into irregular 3-inch pieces
16
Fill a glass with ice water and set aside
17
Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes
18
Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute
19
Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes
20
Let the mixture stand for 5 minutes before using