Double-Chocolate and Caramel Bars
From mountainmama 16 years agoIngredients
- Bars: shopping list
- 3 cups Gold Medal® all-purpose flour shopping list
- 3/4 cup packed brown sugar shopping list
- 2/3 cup baking cocoa shopping list
- 1 egg, beaten shopping list
- 1 1/2 cups firm butter or margarine shopping list
- 1 1/2 cups chopped walnuts shopping list
- 1 bag (12 oz) semisweet chocolate chips (2 cups) shopping list
- 48 caramels shopping list
- 2 cans (14 oz each) sweetened condensed milk shopping list
- chocolate Glaze: shopping list
- 1 bag (6 oz) semisweet chocolate chips (1 cup) shopping list
- 1 teaspoon shortening or vegetable oil shopping list
How to make it
- 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 to get a yield of 72 bars. You can cut them anyway you like or any size.
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