Candy Topped Bars
Indulge in the ultimate treat with these decadent Candy Topped Bars, a delightful fusion of creamy caramel, buttery cookie crust, and a vibrant medley of your favorite chopped candy bars like Snickers, M&Ms, and Reese’s. Perfectly sweet and incredibly satisfying, this easy-to-make dessert starts with a crumbly, golden-baked base, topped with a luscious layer of homemade caramel, and finished with a colorful candy crunch. Ready in under an hour, these bars are perfect for parties, holidays, or whenever your sweet tooth calls. Their irresistible combination of textures and flavors makes them a crowd-pleasing dessert that’s sure to vanish from the plate. Bake, chill, and serve these show-stopping Candy Topped Bars for a fun and delicious way to satisfy everyone’s candy cravings!
TITAN HAUS
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 1 14-ounce can sweetened condensed milk
- 1 cup caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1.5 cups assorted candy bars (e.g., Snickers, M&Ms, Reese’s), chopped
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, combine the flour, granulated sugar, softened butter, vanilla extract, and salt until a crumbly dough forms.
Press the dough evenly into the prepared baking dish to form the base layer. Use the back of a spoon or your hands to smooth it out.
Bake the base for 15 minutes, or until it turns lightly golden. Remove from the oven and let it cool slightly while preparing the caramel layer.
In a small saucepan over medium heat, combine the sweetened condensed milk, unwrapped caramel candies, and heavy cream. Stir continuously until the mixture is smooth and fully melted, about 4–5 minutes.
Pour the caramel mixture evenly over the baked base, using a spatula to spread it into an even layer.
Sprinkle the chopped candy bars across the caramel layer while it is still warm, gently pressing them into the surface to help them stick.
Return the baking dish to the oven and bake for an additional 10 minutes, or until the caramel layer is bubbling slightly around the edges.
Remove the bars from the oven and let them cool in the pan for about 30 minutes. Then transfer the pan to the refrigerator and chill for at least 1 hour to fully set.
Once chilled, use the parchment overhang to lift the bars from the pan. Place them on a cutting board and slice into 16 squares or desired serving sizes.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 44.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
