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+ servings

Caramel Delight Candy Bars

Coconut caramel layered over shortbread, dipped in milk chocolate.
Prep Time 15 minutes
Cook Time 3 hours
Chocolate Dipping 1 hour
Course Dessert
Cuisine American
Servings 60 bars

Equipment

Ingredients
  

Coconut Caramel

  • 680 grams Evaporated milk 2, 12 ounce cans
  • 280 grams heavy cream fill up one of the 12 ounce cans
  • 680 grams white sugar
  • 4 grams salt
  • 150 grams butter
  • 570 grams corn syrup
  • 310 grams sweetened coconut, toasted

Shortbread

  • 520 grams flour
  • 100 grams white sugar
  • 100 grams brown sugar
  • 3 grams salt
  • 300 grams butter, cold and cut into small pieces
  • 10 grams vanilla

Chocolates

  • 250 grams melted chocolate for layering between shortbread and caramel
  • 3 lbs tempered chocolate or candy coating for dipping

Instructions
 

Coconut Caramel

  • Prepare a 12 X 17" sheet pan with parchment paper. Leave 3 inches of parchment overhang on the 12" side so you can easily lift the caramel layer out of the pan with cooled.
  • Measure your toasted coconut out. Set aside.
  • Combine evaporated milk, sugar, heavy cream, salt, corn syrup, and butter in a thick bottomed, heavy duty pot.
  • Over medium heat, stirring constantly, stir until butter has melted and all sugar has dissolved. Turn heat to medium high.
  • Stirring the whole time, cook until temperature reaches 236F. Turn off heat.
  • Stir in toasted coconut.
  • Pour on prepared sheet pan. Smooth into an even layer. Let rest for a minimum of six hours before assembling bars and 24 hours before cutting bars.

Shortbread

  • Preheat oven to 350F.
  • Prepare a 12 X 17" sheet pan with parchment paper. Leave 3 inches of parchment overhang on the 12" side so you can easily lift the shortbread layer out of the pan.
  • In a 5 qt. planetary mixing bowl, combine flour, sugar, brown sugar, and salt. Begin mixing on low.
  • Add in cubed butter. Mix until ingredients have the consistency of damp sand and hold together when squeezed in your hand. Add vanilla and mix 30 more seconds.
  • Press shortbread dough into prepared pan. Make sure it is packed and pressed tightly with no openings.
  • Cook in oven for 20 minutes. Cool completely.

Assembling

  • Prepare your workspace. Measure out 300 grams of chocolate or candy coating, set aside. Place tray of caramel and tray of shortbread out next to each other.
  • Melt 300 grams of chocolate or candy coating.
  • Spread in an even layer on top of shortbread.
  • Top shortbread with with caramel with chocolate is still wet.
  • Let bars sit for a minimum of 2 hours or longer if the caramel has not rested for a full 24 hours before cutting and dipping and chocolate.

Cutting Bars

  • Supporting the bottom of the bars so the shortbread doesn't break, gently lift the parchment paper with the shortbread and caramel out of the sheet pan.
  • Cut bars into desired size. I recommend 1" width by 3" length.

Bottom Bars

  • Melt and temper chocolate.
  • Pick up the bar in the middle with your thumb and pointer finger.
  • Dip in chocolate. Run it along a spatula to remove excess chocolate.
  • Place on parchment paper.
  • Once set up, trip chocolate that has pooled along sides to give a nice clean finish to the bar.

Dipping Chocolate

  • Using a dipping fork, fully dip bottomed bars into tempered chocolate or melted candy coating.
  • Pick up coated bar out of chocolate with dipping fork. Gently tap dipping fork on the side of the bowl to remove excess chocolate from bar.
  • Place on parchment paper. Drizzle with chocolate if desired.

Video

Keyword candy bars, caramel, coconut, girl scout cookie, milk chocolate, shortbread
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