Chocolate Caramel Candy Recipe

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Most Helpful Positive Review

Nov 21, 2007

This is everyone's favorite! I have been asked for this recipe many, many times. Everytime the holidays come around, people start asking, are you going to make that candy with the caramel and nougat in it? Truly better than a Snickers bar. And a tip: coat the inside of your 9x13 pan with a thin layer of non-stick cooking spray, then freeze the bottom layer before adding the other layers. That will help it not to stick.

—Christa Kay

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Most Helpful Critical Review

Dec 16, 2011

Sadly, I will probably never know how good this recipe is because I’m afraid to give it a second try. Although I followed the instructions closely, I had a problem with the second layer and most likely overcooked my nougat. Its consistency falls somewhere between caramel and brittle. It is very hard to cut, but doesn’t shatter like brittle. Once I suspected my error, I decide not to finish the recipe and waste more ingredients. Perhaps the caramel layer would have softened the nougat, but I would not risk wasting more time and ingredients. I was cooking on a gas range. Perhaps, the heat needed to be a bit lower. Oh well, these treats won’t be going in my boxes of homemade candies this Christmas.

—sue141

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93 Ratings

Feb 14, 2008

These are very yummy!!! Suggestion - let them warm up a little before you cut them because the chocolate top will crack and come off otherwise!

—kmarie0218

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Dec 15, 2007

Awesome!! After reading the other reviews, I used a smaller pan, it was an odd sized foil pan, about 10x9, this make the layers a little thicker. I lined the pan in foil (just to give me something to lift it out with) and than a piece of waxed paper. When completed, I just lifed it out and inverted it. The waxed paper pulled away really easier. I did cut it one piece at a time in 1 inch squares. They look and taste great.

—Shadow3829

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Dec 14, 2008

This was soooo yummy! Everyone loved them. The only thing I have to disagree with is that it doesn't really taste like Snickers. But it's its own fantastic taste! I skipped the spray and used parchment paper instead. Just take the whole batch out of the pan, flip upside down and peel the paper off. I followed the recipe exaclty. It's a lot of steps and a bit time consuming but it's so worth it and got rave reviews. Definitely a keeper.

—Tina S.

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Sep 29, 2009

These are AMAZING! i think "heaven bars" or "everything bars" are more suitable names. This is one of the best desserts i've ever made, and trust me, i've made a lot. For the caramel layer i suggest making homemade caramel- it's wayyyy better than store-bought. to do this, mix: 1 cup graham cracker crumbs (i don't think they're required though) 3/4 cup brown sugar 1/2 cup white sugar 1/3 cup milk 1/2 cup butter in a saucepan and boil for 5 minutes. Pour that on the filling and refridgerate, then do the top layer.

—milkislove44

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Aug 19, 2010

Thank you Stephanie for the wonderful recipe! I made it and entered it in a Cooking Contest at my Parks & Recreation Department and won a "Gold Medal" with it. I did follow some of the suggestions from all of the wonderful cooks out there and I had no problems with it at all. I did line my pan with parchment paper and totally chilled each layer before adding the next. Another tip I followed was to allow the top layer to chill for a bit and then I scored it with a very sharp knife. I scored it into 1x1 inch squares and when it was totally chilled I had no trouble cutting it. I did remove it from the pan in one big piece using the parchment paper and then cut it. I also heated my knife under hot water and cleaned it often. I wanted perfectly cut pieces for the contest. The recipe and the hints did not disappoint. One 13x9 pan makes a ton and it will be a wonderful addition to my Christmas Goodies I pass out to friends and familly. Thanks again!

—MARYSUNSHINE1

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Jan 11, 2008

I made these for Christmas, and they were a BIG hit!! Everyone loved them! My husband thought they were the best thing I made this year. I cut them in smaller squares and put them in little mini cupcake papers (the ones for candy) to dress them up a little. They looked like they were bought at the store! Thanks for a great recipe! I'll be making it every year from now on!

—TraciG

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Nutrition

Calories
84 kcal
4%

Carbohydrates
10.3 g
3%

Cholesterol
3 mg
1%

Fat
4.5 g
7%

Fiber
0.3 g
1%

Protein
1.6 g
3%

Sodium
44 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Caramel Candy

Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories: 84
Calories from Fat: 41

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 1.8g 9 %
Cholesterol 3mg 1 %
Sodium 44mg 2 %
Potassium 52mg 1 %
Total Carbohydrates 10.3g 3 %
Dietary Fiber 0.3g 1 %
Protein 1.6g 3 %
Sugars 8.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 1 %
Iron 1 %
** Thiamin 1 %
Niacin 6 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.