Homemade Candy Bar

This Homemade Candy Bar is a decadent treat you can create from scratch. It features layers of a homemade cookie base, a luscious homemade caramel sauce, and a rich, smooth melted chocolate top. The combination of textures and flavors is truly irresistible. This indulgent dessert is perfect for satisfying your sweet tooth. You can customize it by experimenting with different cookie flavors, adding nuts or other mix-ins, or even drizzling with different types of chocolate. Whether you’re a seasoned baker or just starting out, this homemade candy bar is a fun and rewarding project that will impress your friends and family

Print Recipe

No ratings yet

Homemade Candy Bar

Total Time2 hours hrs

Course: Dessert, Snack

Cuisine: American

Servings: 18

Ingredients

• 1 cup Butter (room temperature)
• 2 tsp Vanilla extract
• 1 cup Cane sugar
• 3 cup Einkorn flour (see note for all purpose flour)
• 1 tsp Salt

Caramel and Chocolate Topping

• 1 cup Heavy cream
• 1 1/4 cup Coconut sugar (can sub cane sugar for nut allergy)
• 1 tsp Vanilla extract
• 1/2 tsp Salt
• 10 fl oz Chocolate chips

Instructions

• Preheat oven to 350 and have a 9x13 in pan ready and lined with parchment paper
• In a bowl with a hand mixer or a stand mixer with a paddle attachment, add 1 cup Butter and 1 cup Cane sugar
• Beat on high for 2-3 minutes, turn off mixer
• Then add in 2 tsp Vanilla extract, 3 cup Einkorn flour, and 1 tsp Salt. Mix again for 1 minute until all ingredients are incorporated. Should resemble a shortbread cookie dough.
• Add to a 9x13 inch pan with parchment on the bottom and flatten out evenly
• Bake for 30-35 minutes until lightly golden brown and set
• While baking, make caramel by adding 1 cup Heavy cream, 1 1/4 cup Coconut sugar, and 1/2 tsp Salt to a saucepan. Bring to a boil and whisk a few times until it comes to a boil
• Boil for 5-7 minutes, whisk every 30 seconds or so until mixture starts to reduce by about half. Remove from heat, add 1 tsp Vanilla extract, whisk, then let it cool until thickened.
• Once cookie base is done, cool for 30 minutes then add cooled, thickened caramel to the top of cookie base. Spread around evenly and freeze for 20 minutes until caramel is solid.
• While freezing, melt 10 fl oz Chocolate chips in a saucepan or microwave until melted and smooth.
• Remove bars from the freezer and add chocolate. Spread evenly and freeze again for 10 minutes.
• Then once set in freezer, remove bars from 9x13 by lifting parchment paper and place on the counter
• Slice bars into 18 equal pieces, store in the fridge, and enjoy!

Notes

storage

• store in fridge in ziploc bag for up to 2 weeks

all purpose flour

• use 2 1/2 c of all purpose instead of einkorn if desired