HOW TO CONTACT
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email email@example.com or fax (916) 321-1109. Please include your full name, your city and phone number.
Double chocolate and caramel bars
Prep time: 30 minutes
Cook time: 35 minutes
Makes 77 bars
Becky Boyd of Fairfield loves to bake and likes chocolate and caramel together. She was looking for recipes. This recipe comes from Gold Medal flour and should fill the bill for Boyd.
If you have chocolate and caramel recipes you'd like to share, send them to the Mailbox for Boyd.
3 cups Gold Medal all-purpose flour
3/4 cup packed brown sugar
2/3 cup baking cocoa
1 egg, beaten
1 1/2 cups firm butter or margarine, divided use
1 1/2 cups chopped walnuts
One 12-ounce package semisweet chocolate chips
Two 14-ounce cans sweetened condensed milk
One 6-ounce package semisweet chocolate chips
1 teaspoon shortening or vegetable oil
Preheat oven to 350 degrees. Grease a 15-by-10-by-1-inch pan.
In a large bowl stir together flour, brown sugar, cocoa and egg. Cut in 11/4 cups of the butter until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan. Sprinkle with 12 ounces chocolate chips.
Bake 15 minutes. Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes or until bubbly. Cool completely, about 2 hours. Drizzle with glaze. For bars, cut into 11 rows by 7 rows.
For glaze: In microwaveable bowl, microwave 6 ounces of chocolate chips with shortening or oil, uncovered, on high for 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
Sign Up and Save
Get six months of free digital access to The Sacramento Bee