Make your own layered candy bars with a shortbread base, chewy caramel, and a milk chocolate coating.
Author:Ahazzam
Prep Time:20 min
Cook Time:20 min
Total Time:1 hour 40 min
Yield:16 bars
Category:Dessert
Method:Baking and Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 cup caramel candies, unwrapped
2 tablespoons heavy cream
1 cup milk chocolate chips
1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Make the shortbread base: In a medium bowl, mix the flour, softened butter, sugar, and salt until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Let it cool completely.
Make the caramel layer: Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted.
Pour the warm caramel evenly over the cooled shortbread base. Place the pan in the refrigerator for at least 1 hour to allow the caramel to set.
Make the chocolate coating: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until completely smooth.
Pour the melted chocolate over the set caramel layer. Spread it evenly.
Return the pan to the refrigerator for another 30 minutes, or until the chocolate is firm.
Lift the bars out of the pan using the parchment overhang. Cut into rectangular bar shapes.
Notes
For cleaner cuts, warm your knife slightly under hot water before slicing the chilled bars.
If you prefer a softer caramel, microwave the caramel mixture for slightly less time until it is just melted and still very thick.
You can substitute dark chocolate for milk chocolate if you prefer a richer flavor.