Gooey Caramel Chocolate Bars the Editors of Publications International, Ltd.
Gooey Caramel Chocolate Bars
Makes 3 dozen bars
|2||cups all-purpose flour|
|1||cup granulated sugar|
|2||cups (4 sticks) butter, divided|
|1||cup packed light brown sugar|
|1/3||cup light corn syrup|
|1||cup (6 ounces) semisweet chocolate chips|
- Preheat oven to 350°F. Line 13X9-inch baking pan with foil. Combine flour, granulated sugar and salt in medium bowl. Cut in 14 tablespoons (1-3/4 sticks) butter until mixture resembles coarse crumbs. Press onto 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. Cool completely.
- Melt chocolate and remaining 2 tablespoons butter in double boiler over hot (not boiling) water. Pour over caramel layer; spread evenly to edges of pan. Refrigerate 10 to 15 minutes or until chocolate begins to set. Remove; cool completely. Cut into bars.
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