Over – the Top Caramel Candy Bars

yield 48 bars

I usually save these yummy bars for special occasions they are so good!  Be sure not to overbake these, but if you do just trim off the outer edges of the entire pan of bars.

Crust:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder or 1/4 teaspoon baker’s ammonia
• 3/4 cup (5 1/2 ounces) brown sugar
• 1 cup (4 ounces) powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 large egg
• 2 ¾ cups (11 1/2 ounces) unbleached all-purpose flour
• 1 cup (3 1/4 ounces) finely ground toasted almonds

Filling:

• 2 cups (16 ounces) firmly packed brown sugar
• 1 cup (11 ounces) light corn syrup
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 1 cup (8 ounces) heavy cream
• 2 teaspoons vanilla extract

Frosting:

• 1 cup (6 ounces) bittersweet chocolate chopped
• 3 tablespoons (2 ounces) light corn syrup
• 3 tablespoons (1 1/2 ounces) unsalted butter
• 1/2 cup (2 1/2 ounces) chopped toasted almonds (optional)

1. Preheat oven to 350°F.  Lightly grease a 9 x 13 inch pan.
2. In medium bowl, beat together butter, salt, baking powder, sugars, vanilla and almond extract until well blended.   Beat in the egg and then stir in the all purpose flour and almond flour.
3. Divide dough in half, press half the mixture into prepared pan, saving remaining half to use as topping. Bake the crust for 15 minutes or until lightly browned around the edges.  Remove from oven and cool slightly.
4. In a large (31/2 quart) heavy bottomed saucepan, mix the brown sugar and corn syrup.  Bring to boil, stirring constantly.
5. Cover pan and boil for 3 minutes without stirring.  Uncover pan, stir in butter and continue to boil, stirring often, until caramel reaches the soft ball stage 234°F on a candy thermometer.
6.  While syrup is boiling, gently heat the cream on low heat (you don’t want to reach the boiling stage).
7. Remove the syrup from the heat and slowly stir in the cream and vanilla.  Return to the heat and cook until mixture reaches firm ball stage 245°F.  Pour the caramel over the baked crust.
8. Let the filling cool a few minutes.  Crumble the reserved crust mixture over the hot caramel.
9. Bake the bars for 20 minutes, until the top is golden brown.  Remove bars from oven and let cool on rack.
10. In a saucepan set over medium heat, stir together the chocolate, corn syrup and butter until melted.  Spread the frosting over the cooled bars.
11.  Sprinkle with almonds (if desired) and let rest until the chocolate firms up.  This can take several hours or overnight.

Variation:

For an easier to prepare filling try the following:

•  1 1/2 pounds caramel
• 1/4 cup (2 ounces) heavy cream
• 2 teaspoons vanilla

In a saucepan, melt the caramels, cream and vanilla together over medium heat.  Bring to a boil then pour it over the prepared crust.