Gooey Caramel Chocolate Bars Recipe
Gooey Caramel Chocolate Bars has a divine taste. Kids simple love it. Gooey Caramel Chocolate Bars gets its taste and shape from flour mixed with corn syrup and chocolate chips. Gooey Caramel Chocolate Bars is inspired by many bakeries around the world.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
2 cups (4 sticks) butter or margarine, divided
1 cup packed light brown sugar
1/3 cup light corn syrup
1 cup (6 ounces) semisweet chocolate chips
Directions
Preheat oven to 350°F Line 13x9-inch baking pan with foil.
Combine flour, granulated sugar and salt in medium bowl; stir until blended.
Cut in 14 tablespoons (1 3/4 sticks) butter until mixture resembles coarse crumbs.
Press into bottom of prepared pan.
Bake 18 to 20 minutes or until lightly browned around edges.
Remove pan to wire rack; cool completely.
Combine 1 cup (2 sticks) butter, brown sugar and corn syrup in heavy medium saucepan.
Cook over medium heat 5 to 8 minutes or until mixture boils, stirring frequently.
Boil gently 2 minutes, without stirring.
Immediately pour over cooled base; spread evenly to edges of pan with metal spatula.
Cool completely.
Melt chocolate in double boiler over hot (not simmering) water.
Stir in remaining 2 tablespoons butter.
Pour over cooled caramel layer and spread evenly to edges of pan with metal spatula.
Refrigerate 10 to 15 minutes or until chocolate begins to set.
Remove pan from refrigerator; cool completely.
Cut into bars.
Combine flour, granulated sugar and salt in medium bowl; stir until blended.
Cut in 14 tablespoons (1 3/4 sticks) butter until mixture resembles coarse crumbs.
Press into bottom of prepared pan.
Bake 18 to 20 minutes or until lightly browned around edges.
Remove pan to wire rack; cool completely.
Combine 1 cup (2 sticks) butter, brown sugar and corn syrup in heavy medium saucepan.
Cook over medium heat 5 to 8 minutes or until mixture boils, stirring frequently.
Boil gently 2 minutes, without stirring.
Immediately pour over cooled base; spread evenly to edges of pan with metal spatula.
Cool completely.
Melt chocolate in double boiler over hot (not simmering) water.
Stir in remaining 2 tablespoons butter.
Pour over cooled caramel layer and spread evenly to edges of pan with metal spatula.
Refrigerate 10 to 15 minutes or until chocolate begins to set.
Remove pan from refrigerator; cool completely.
Cut into bars.
