Caramallow Candy Bars

Makes:
32 servings
Yields:
32 candy bars
Prep:
30 mins
Cook:
11 mins
Cool:
20 mins
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Caramallow Candy Bars

Ingredients
1/4
cup butter
1/4
cup half-and-half or light cream
2
cups sifted powdered sugar
1
cup tiny marshmallows
1/4
1 1/2
cups vanilla caramels (about 34)
2
tablespoons butter
1
tablespoon milk
1 1/2
pounds dipping chocolate or confectioners coating

Directions

  1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
  2. In a heavy 2-quart saucepan combine sugar, the 1/4 cup butter, and cream. Cook over medium heat to boiling, stirring constantly to dissolve sugar. This should take about 8 minutes.
  3. Cook over medium heat, stirring occasionally, for 3 minutes. Mixture should boil at a moderate, steady rate over entire surface. Remove pan from heat. Add powdered sugar, marshmallows, and chocolate pieces; stir until well combined and chocolate is melted. Pour mixture into prepared pan. Cool 20 minutes.
  4. Meanwhile, in a heavy 1-1/2-quart saucepan combine caramels, the 2 tablespoons butter, and milk. Cook over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over chocolate layer in baking pan. Chill about 1 hour or until firm. When firm, use foil to lift candy out of pan. Invert candy so chocolate layer is on top. Cut into 2x1-inch rectangles.
  5. Melt dipping chocolate or confectioners coating. Dip rectangles, one at a time, into melted chocolate. Let excess chocolate drip off rectangles. Place on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 32 candy bars.

From the Test Kitchen

Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

Nutrition Facts

(Caramallow Candy Bars)
    Per serving:
  • 234 kcal cal.,
  • 12 g fat
  • (8 g sat. fat,
  • 7 mg chol.,
  • 53 mg sodium,
  • 33 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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