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Chocolate Candy Bar Squares

Chocolate Candy Bar Squares

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degree-icon Easy
time-icon 10 min
time-icon 1.5 hours
time-icon 30 Minutes
time-icon 40 squars
time-icon 1 square
diet-icon N/A
degree-icon Easy
time-icon 10 min
oven-icon 1.5 hours
snow-icon 30 Minutes
plate-icon 40 squars
dish-icon 1 square
diet-icon N/A

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Chocolate Candy Bar Squares
  • 1 cup Magical Butter, room temperature
  • 1 cup Sugar
  • 1 tablespoon Vanilla Bean Paste or Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 60 Kraft Caramels
  • 6 tablespoons Heavy Cream
  • 3 cups Semisweet Chocolate Chips
  • 2 tablespoons Magical Coconut Oil

How To

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Chocolate Candy Bar Squares
  • Preheat oven to 300°F.
  • Line a 9-x-13" pan with parchment paper.
  • In a large bowl, add the Magical Butter, room temperature, sugar, and vanilla, and mix in medium speed for 2-3 minutes, or until light and fluffy.
  • Slowly add the flour and blend for another 1-2 minutes. It should look like crumbles.
  • Pour the mixture into your baking dish, even out, press the dough down, and prick all over using a fork. This will stop the cookie crust from puffing up.
  • Bake for 35-40 minutes, or until lightly golden.
  • Remove from the oven and let cool completely.
  • While the cookie is baking, place the caramels into a small saucepan on medium heat and slowly melt them, stirring occasionally.
  • Add the heavy cream stir thoroughly and cook for about 10 minutes to thicken, stirring regularly.
  • Pour your caramel over cooled cookie crust, and place back into the fridge for 30 minutes to cool..
  • Create a double boiler and melt the chocolate and Magical Coconut Oil together, gently stirring until the mixture is smooth and shiny.
  • Pour over the caramel layer, place back into the fridge to cool for 20 minutes or until it's completely cooled and firm, then slice into bars.