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bars/cookies
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Ingredients
Chocolate Truffle Topping
- 1/3 cup whipping cream
- 3 Tbsp butter
- 1 Tbsp light corn syrup
- 12 oz quality semi-sweet chocolate chips
Crust
- 1/2 cup Butter or margarine
- 1/2 cup brown sugar
- 2 cups flour
Caramel Layer
- 1 cup butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/4 tsp salt
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/4 tsp salt
- 1 14 oz can sweetened condensed milk
Ingredients
Chocolate Truffle Topping
Crust
Caramel Layer
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Instructions
Chocolate Truffle Topping
- Heat oven to 350 degrees.
- In a 1-quart saucepan, heat whipping cream, butter, and corn syrup to a full boil over medium heat; turn off heat. Add 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.
Crust
- In a large bowl, combine crust ingredients with an electric mixer until crumbly.
- Pat into an ungreased 13-x-9-inch pan. Bake 10–15 minutes.
Caramel Layer
- Meanwhile, in a 2-quart heavy-bottomed saucepan, heat butter, brown sugar, light corn syrup, salt, and sweetened condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly.
- Pour over baked crust, spread evenly. Cool at least 10 minutes.
- Pour chocolate truffle topping over caramel layer; spread evenly.
- Cool 1 hour at room temperature; refrigerate 2 hours before cutting into approx. 1-inch squares.
- Cover and store in refrigerator.
Recipe Notes
Recipe courtesy of Kathy Jaszewski, Arcadia, WI.
**December 2021 WECN Holiday Cookie Contest Winner
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