Homemade Candy Bars with Chunks of Cookies and Caramels

Total Time:
2 hr 25 min
Prep:
40 min
Inactive:
1 hr 5 min
Cook:
40 min

Yield:
6 to 8 servings, plus leftovers
Level:
Easy

Ingredients
  • Two 10-ounce bags dark chocolate chips
  • 10 speculoos cookies, broken into pieces
  • 1/2 cup Sorghum Caramel, recipe follows, at room temperature
  • Generous pinch coarse sea salt (enough to sprinkle over whole bar)
  • Sorghum Caramel:
  • 2 cups firmly-packed brown sugar
  • 1 cup sorghum syrup, such as Bourbon Barrel Foods Pure Cane Sorghum (see Cook's Note)
  • 1/2 cup (1 stick) unsalted butter
  • One 14-ounce can sweetened condensed milk
Directions
Watch how to make this recipe.
  • Special equipment: parchment paper or silicone mat

  • Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat.

  • Put the chocolate chips in a stainless steel bowl and place in the oven. Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes. You want the chocolate to melt without getting hot or it will be ruined. Stir until smooth and shiny.

  • Pour the melted chocolate out onto the prepared cookie sheet. Spread evenly into an 1/8-inch-thick rectangle. Sprinkle with the cookies and drizzle the Sorghum Caramel over the top. Sprinkle with salt. Gently pick up the pan and drop it on the counter a couple of times. This will help the ingredients settle into themselves. Leave the bar to cool at room temperature, about 1 hour. Break into irregular 3-inch pieces.

Sorghum Caramel:
  • Fill a glass with ice water and set aside.

  • Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before using.

Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers.


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    This recipe is featured in:

    Dinner and a Movie