Chocolate Desserts & More

Caramel Cookie Candy

Ingredients

•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

Directions

1) Preheat oven to 375°. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
2) 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.
3) 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.
4) 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.
5) 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.

Time&Servings: 1 hr and 5 min for 48 servings