Chocolate Truffle Topped Caramel Bars

This recipe comes from the Pilsbury website and is just as delicious and decadent as it sounds!


Chocolate Truffle Topped Caramel Bars

Chocolate Truffle Topping

1/3 cup whipping cream
3 tablespoons butter or margarine
1 tablespoon light corn syrup
1 bag (12 oz) dark chocolate chips (2 cups)

Crust
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup quick-cooking or old-fashioned oats
1 cup chopped pecans or toffee pieces

Caramel Layer
1 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1 can (14 oz) sweetened condensed milk


Pre-heat oven to 350°F.
In 1-quart saucepan, heat whipping cream, 3 tablespoons butter and 1 tablespoon corn syrup to a full boil over medium heat; turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.

In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until crust is golden brown.

Meanwhile, in 2-quart saucepan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes.

Pour chocolate truffle topping over caramel layer; spread evenly. Cool 1 hour at room temperature; refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover and refrigerate any remaining bars