Sinful Chocolate Caramel Candy Recipes

SINFUL CHOCOLATE CARAMEL CANDY

Steps:

• 1. Lightly grease one 13 x 9 inch pan.
• 2. To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
• 3. To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
• 4. To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
• 5. To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

CHOCOLATE CARAMEL CANDY

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container.

SINFUL CHOCOLATE-CARAMEL BARS

Steps:

• 1. Break up the cookie dough and, with floured fingers, press evenly into the bottom of an ungreased 9x13-inch pan. This forms the crust.
• 2. Bake in a preheated 350-degree oven for 15 to 18 minutes, or until light golden. Cool for 15 minutes.
• 3. While crust is baking, in a large saucepan, melt 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and pecans.
• 4. Spread the cereal mixture over the cooled crust. In a small saucepan, heat the remaining chips and dip over medium heat, stirring constantly, till melted and smooth. Spread this over the cereal mixture.
• 5. Refrigerate until the top chocolate mixture is set, about 30 minutes. Cut into 6 rows by 6 rows, and store tightly covered. Enjoy!