Chocolate and Caramel Candy Bars

Chocolate and Caramel Candy Bars

My mom made this layered bar every Christmas. She brought my favorite candy to life in a dessert that the whole family can enjoy.

Prep Time

25

Minutes

Total Time

30

Minutes

Makes

24

Bars

1 1/4
cup flour
1/2
cup powdered sugar
1/2
cup margarine
14
oz caramels
1/3
cup evaporated milk
1/4
cup margarine
6
oz chocolate chips
3
tablespoons shortening
3/4
cup Rice Chex
  1. Heat oven to 350 degrees. Lightly spoon flour into measuring cup.
  2. In medium bowl, combine flour and powdered sugar. Using a pastry cutter or 2 forks, cut in 1/2 cup margarine until mixture is crumbly. (It takes a while)
  3. Press down in ungreased 13 x 9 pan. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
  4. Meanwhile, melt caramels, evaporated milk, margarine (filling ingredients) Microwave these for 3-4 minutes or until smooth. Stirring twice while cooking, spread over baked crust.
  5. In 2 cup microwave-safe measuring cup, combine 1 cup chips with 3 tbsps of shortening. Microwave on high 1 1/4 to 1 1/2 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Put Rice Chex in Ziploc bag and use bowl to crush into smaller pieces. Stir in crushed cereal. Carefully spread over filling.
Makes Bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
I lined the pan with foil. I also put in the fridge for an hour to set before cutting.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.