Chocolate Caramel Chews
Yield
54 barsPrep
25 minCook
30 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie base | |||
| 4 | ounces |
unsweetened chocolate
|
|
| ¾ | cup |
butter
|
|
| 1 ¾ | cups |
brown sugar
packed |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cups |
all-purpose flour
|
|
| Caramel topping | |||
| 1 ⅓ | cups |
brown sugar
packed |
*
|
| ¾ | cup |
heavy whipping cream
|
|
| ¾ | cup |
light corn syrup
|
|
| ⅓ | cup |
butter
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
pecans
toasted, chopped |
|
| Chocolate glaze | |||
| 2 | ounces |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie base | |||
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 177 | ml |
butter
|
|
| 414 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | large |
eggs
lightly beaten |
|
| 355 | ml |
all-purpose flour
|
|
| Caramel topping | |||
| 315 | ml |
brown sugar
packed |
*
|
| 177 | ml |
heavy whipping cream
|
|
| 177 | ml |
light corn syrup
|
|
| 79 | ml |
butter
|
|
| 0.6 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
pecans
toasted, chopped |
|
| Chocolate glaze | |||
| 57.8 | ml/g |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| 15 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Butter a 9x13 pan.
COOKIE BASE: In a heavy saucepan over low heat, warm chocolate and butter, stirring often, until just melted and smooth.
Do not beat mixture more than necessary.
Remove from heat, add brown sugar and salt, and beat by hand until smooth.
Stir in vanilla and eggs.
Add flour in ½ cup increments, blending by hand after each addition.
Spread evenly in buttered pan.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Cool on rack one hour.
CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients except vanilla.
Cook over med-high heat, stiring occasionally, until mixture reaches 230 degrees on a candy thermometer or forms a 2-inch thread when dropped from a spoon---about 25 minutes.
Immediately remove from heat, stir in vanilla and nuts.
Spread hot caramel evenly over cookie base.
Let stand until cool.
CHOCOLATE GLAZE: Combine chocolate and cream in saucepan.
Warm over low heat, stirring constantly, until chocolate is melted and smooth.
Remove from heat, stir in vanilla.
Drizzle over caramel in lacy pattern.
Let chocolate set before cutting into 54 bars, about 1 x 2 inch.
Store airtight at room temp for 10 days.
