Caramel Cookie Candy Recipes

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CARAMEL COOKIE CANDY



Caramel Cookie Candy image

These homemade candy bars combine a smooth, silky caramel over a delicate vanilla cookie. When you set a plate of these treats out, we're sure they won't last long.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 14

2 teaspoons plus 2/3 cup butter, softened, divided
3/4 cup confectioners' sugar
1 large egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
CARAMEL LAYER:
1 cup sugar
1 cup corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2-1/2 pounds dark chocolate candy coating

Steps:

  • Preheat oven to 375°. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside., In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack., For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk., Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set., Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container.

Nutrition Facts : Calories 246 calories, Fat 13g fat (9g saturated fat), Cholesterol 24mg cholesterol, Sodium 97mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL CANDIES



Caramel Candies image

These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.

Provided by sal

Categories     Desserts     Candy Recipes

Time 45m

Yield 12

Number Of Ingredients 7

1 ¼ cups brown sugar
1 ⅔ cups white sugar
1 cup butter
1 cup corn syrup
1 ¼ cups heavy cream
¾ cup whole milk
2 teaspoons vanilla extract

Steps:

  • Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 72.7 g, Cholesterol 76.2 mg, Fat 25 g, Protein 1.2 g, SaturatedFat 15.7 g, Sodium 147.9 mg, Sugar 58.1 g

CARAMEL COOKIES



Caramel Cookies image

This recipe is from werther's Original Candies. If you like Werther's then you'll LOVE these cookies!!

Provided by crazycookinmama

Categories     Drop Cookies

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup butter
3/4 cup light brown sugar (packed)
1 egg
1/2 teaspoon salt
20 -30 crushed werther's original hard candies

Steps:

  • Combine flour, baking powder and salt in a bowl. In a separate bowl, cream butter, then add egg and brown sugar.
  • Stir in dry ingredients and blend until mixed.
  • Blend in crushed Werther's Original Candy.
  • Drop teaspoonfuls of mixture 2 inches apart onto baking sheets lined with parchment paper.
  • Bake at 350°F until done, approximately 12 to 15 minutes.
  • Remove parchment paper with cookies and cool for 15 minutes.

Nutrition Facts : Calories 111.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 90.9, Carbohydrate 17.6, Fiber 0.2, Sugar 9.8, Protein 1.1

COOKIE AND CARAMEL CHOCOLATE BARS



Cookie and Caramel Chocolate Bars image

If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 32 cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup sugar
1 large egg
20 ounces milk chocolate, chopped
2 tablespoons canola oil
2 cups soft caramel candies, unwrapped (54 pieces)
2 tablespoons heavy cream

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
  • Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
  • Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
  • Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
  • Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
  • Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
  • Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.

CARAMEL COOKIES



Caramel Cookies image

Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.

Provided by ALISA4392

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 8h20m

Yield 24

Number Of Ingredients 9

½ cup butter, room temperature
2 cups packed brown sugar
3 eggs
½ teaspoon vanilla extract
3 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g

CHOCOLATE CARAMEL COOKIE CANDY BARS



Chocolate Caramel Cookie Candy Bars image

Make and share this Chocolate Caramel Cookie Candy Bars recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 4h20m

Yield 40 bars

Number Of Ingredients 4

35 Kraft caramels, unwrapped
1/4 cup water
1 (40 count) box Nabisco Lorna Doone shortbread cookie
2 (12 ounce) bags milk chocolate chips

Steps:

  • Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
  • In the meantime, in a double boiler over low heat, melt the chocolate chips.
  • You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
  • rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
  • If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
  • Makes 40 bars.
  • - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
  • The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
  • Follow the rest of the directions exactly.

Nutrition Facts : Calories 124.8, Fat 5.8, SaturatedFat 3.4, Cholesterol 4.5, Sodium 35.1, Carbohydrate 16.9, Fiber 0.6, Sugar 14.6, Protein 1.7

HOMEMADE COOKIE, CARAMEL AND CHOCOLATE CANDY BARS



Homemade Cookie, Caramel and Chocolate Candy Bars image

I got this recipe from one of my 5 telephone company cookbooks! It's very easy and delicious. I've had to give it out many times.

Provided by CaramelPie

Categories     Dessert

Time 22m

Yield 24-36 bars

Number Of Ingredients 8

Club crackers
1 cup crushed graham cracker
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/3 cup milk
1/2 cup margarine
2/3 cup peanut butter
1 cup chocolate chips

Steps:

  • Line a 9"x13" pan with Club crackers.
  • Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
  • Microwave on high for 3 minutes.
  • Stir, then microwave on high for 3 more minutes.
  • Stir, then pour over crackers in pan.
  • Add another layer of Club crackers.
  • Combine peanut butter and chocolate chips in another glass bowl.
  • Microwave for 1 minute.
  • Stir until smooth.
  • Spread over 2nd layer of crackers.
  • Refrigerate.

Nutrition Facts : Calories 168.8, Fat 10, SaturatedFat 2.9, Cholesterol 0.5, Sodium 98.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.4, Protein 2.5

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