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Chocolate Truffle-Topped Caramel Bars

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  0 reviews
  • 55 min prep time
  • 3 hr 55 min total time
  • 14 ingredients
  • 75 servings
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Satisfy a whole lot of sweet tooths with a big pan of impressive bars. They will disappear from the dessert table fast.

Ingredients

Chocolate Truffle Topping

1/3
cup whipping cream
3
tablespoons butter or margarine
1
tablespoon light corn syrup
1
bag (12 oz) dark chocolate chips (2 cups)

Crust

1
cup 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

Caramel Layer

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)

Steps

  • 1 Heat oven to 350°F.
  • 2 In 1-quart saucepan, heat whipping cream, 3 tablespoons butter and 1 tablespoon corn syrup to a full boil over medium heat; turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.
  • 3 In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until crust is golden brown.
  • 4 Meanwhile, in 2-quart saucepan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes.
  • 5 Pour chocolate truffle topping over caramel layer; spread evenly. Cool 1 hour at room temperature; refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover and refrigerate any remaining bars.
  • 1 Heat oven to 350°F.
  • 2 In 1-quart saucepan, heat whipping cream, 3 tablespoons butter and 1 tablespoon corn syrup to a full boil over medium heat; turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.
  • 3 In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until crust is golden brown.
  • 4 Meanwhile, in 2-quart saucepan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes.
  • 5 Pour chocolate truffle topping over caramel layer; spread evenly. Cool 1 hour at room temperature; refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover and refrigerate any remaining bars.

Expert Tips

Cold butter is needed to create a "just right" texture for the crust.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
120
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
50mg
2%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
10g
10%
Protein
1g
1%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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