Chocolate Truffle-Topped Caramel Bar Cookies**
Servings
16bars/cookies
Servings
16bars/cookies
Ingredients
Chocolate Truffle Topping
Crust
Caramel Layer
Instructions
Chocolate Truffle Topping
  1. Heat oven to 350 degrees.
  2. 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.
  3. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.
Crust
  1. In a large bowl, combine crust ingredients with an electric mixer until crumbly.
  2. Pat into an ungreased 13-x-9-inch pan. Bake 10–15 minutes.
Caramel Layer
  1. 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.
  2. Pour over baked crust, spread evenly. Cool at least 10 minutes.
  3. Pour chocolate truffle topping over caramel layer; spread evenly.
  4. Cool 1 hour at room temperature; refrigerate 2 hours before cutting into approx. 1-inch squares.
  5. Cover and store in refrigerator.
Recipe Notes

Recipe courtesy of Kathy Jaszewski, Arcadia, WI.

**December 2021 WECN Holiday Cookie Contest Winner