Caramel Cookie Candy

Name: Caramel Cookie Candy
Ingredients: 2 teaspoons plus 2/3 cup butter, softened, divided; 3/4 cup confectioners' sugar; 1 large egg; 1-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sugar; 1 cup corn syrup; 1 cup butter, cubed; 1 can (14 ounces) sweetened condensed milk; 1 teaspoon vanilla extract; 2-1/2 pounds dark chocolate candy coating

13 ingredients

5 steps

Ingredients

2 teaspoons plus 2/3 cup butter, softened, divided
3/4 cup confectioners' sugar
1 large egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 cup corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2-1/2 pounds dark chocolate candy coating

Directions

1

Preheat oven to 375°. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
2

In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack.
3

For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk.
4

Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set.
5

Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container.