Caramel Candy Bars
Many years ago a neighbor brought over a sampling of these scrumptious delights and she shared the recipe with me. Whenever I bake these bars I get rave reviews Theyre a real treat with a nice hot cup of coffee
Many years ago a neighbor brought over a sampling of these scrumptious delights and she shared the recipe with me. Whenever I bake these bars I get rave reviews Theyre a real treat with a nice hot cup of coffee
- Carbohydrate 35.3020626391136 g
- Cholesterol 40.2754167178709 mg
- Fat 2.48195361236456 g
- Fiber 2.16161798422866 g
- Protein 5.13255208494243 g
- Saturated Fat 0.573173194853348 g
- Serving Size 1 1 Serving (66g)
- Sodium 2607.06727779581 mg
- Sugar 33.1404446548849 g
- Trans Fat 0.490193194647601 g
- Calories 180 calories
Step-by-step
- Heat oven to 350°. Grease a 13 x 9" baking pan.
- Melt caramels and milk in a saucepan over low to medium heat.
- In a mixing bowl, combine flour, oats, brown sugar, baking soda and salt.
- Soften butter and mix with dry ingredients together with the egg, until mixture is crumbly.
- Pat half of the crumbly mixture into the bottom of the pan and bake for 10 minutes.
- Pour chocolate chips and nuts over crust, then drizzle with caramel.
- Sprinkle remaining crumbly mixture over top and return to oven for 15-20 minutes until lightly brown.
- Cool for 5 minutes, then use a spatula to loosen bars from sides of pan.
- After 20 minutes, use a sharp knife to cut into bars.
Melting commercial caramels requires low, steady heat combined with dairy to prevent protein coagulation and sugar crystallization. Keeping the heat between low and medium ensures the milk proteins do not scorch while the sucrose molecules dissolve evenly into a smooth emulsion. Rolling oats into the flour and brown sugar base provides beta-glucan fibers that absorb moisture differently than pure wheat flour, yielding a sturdier crumbly layer that supports heavy fillings without collapsing. Softening the butter properly before mixing creates pockets of fat that coat the flour proteins, limiting gluten development and keeping the base tender rather than tough. Baking the bottom crust at 350 degrees Fahrenheit for 10 minutes sets the starch structure before the liquid caramel arrives, preventing a soggy bottom. Chocolate chips scattered over the warm crust undergo partial tempering from residual heat, fusing the nut and caramel layers together securely. Slicing the pan requires precise timing; waiting 20 minutes allows the sugar chains to firm up just enough for clean edges, while remaining pliable enough to cut without shattering. Those seeking dietary modifications can easily swap the dairy milk for canned coconut milk at a one-to-one ratio during the caramel melting phase, and substitute plant-based butter without altering the structural integrity of the oat crust. Walnuts bring healthy fats and tannins that cut through the intense sweetness of the candy layer, though they can be omitted entirely based on preference. Proper cooling on a wire rack prevents moisture from condensing on the bottom of the pan.
