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Chocolate Truffle-Topped Caramel Bars
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Prep Time:
55 minutes
Total Time:
3 hours 55 minutes
Create irresistible large pan bars that will vanish quickly from the table, delighting sweet lovers.
Ingredients:
  • 1/3 cup whipping cream
  • 3 tablespoons butter or margarine
  • 1 tablespoon light corn syrup
  • 1 bag (12 oz) dark chocolate chips (2 cups)
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter or margarine
  • 1 cup quick-cooking or old-fashioned oats
  • 1 cup chopped pecans
  • 1 cup butter or margarine
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
Instructions:
  • Preheat oven to 350°F.
  • In a small saucepan, bring whipping cream, 3 tablespoons butter, and 1 tablespoon corn syrup to a full boil over medium heat. Remove from heat and add dark chocolate chips; allow to sit undisturbed for 5 minutes. Slowly whisk until chocolate is melted and mixture is smooth and glossy; set aside.
  • Combine flour and 1/2 cup brown sugar in a large bowl. Use a pastry blender (or 2 table knives) to cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Mix in oats and pecans. Press mixture into an ungreased 15x10x1-inch pan and bake until crust is golden brown, for about 15 to 20 minutes.
  • In a 2-quart saucepan, melt 1 cup butter with 1 cup brown sugar, 1/4 cup corn syrup, a pinch of salt, and condensed milk until boiling over medium heat, stirring constantly. Boil for 5 minutes while stirring. Pour the mixture over the crust and spread it evenly. Let it cool for about 10 minutes before serving.
  • Drizzle chocolate truffle topping over the caramel layer, ensuring even coverage. Let it cool at room temperature for 1 hour, then refrigerate for a minimum of 2 hours before serving. Cut into 15 rows by 5 rows to form bars. Store any extra bars in the refrigerator, covered.

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