Homemade Candy Bars with Chunks of Cookies and Caramels

1. 1

   Special equipment: parchment paper or silicone mat

2. 2

   Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat.

3. 3

   Put the chocolate chips in a stainless steel bowl and place in the oven.

4. 4

   Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes.

5. 5

   You want the chocolate to melt without getting hot or it will be ruined.

6. 6

   Stir until smooth and shiny.

7. 7

   Pour the melted chocolate out onto the prepared cookie sheet.

8. 8

   Spread evenly into an 1/8-inch-thick rectangle.

9. 9

   Sprinkle with the cookies and drizzle the Sorghum Caramel over the top.

10. 10

    Sprinkle with salt.

11. 11

    Gently pick up the pan and drop it on the counter a couple of times.

12. 12

    This will help the ingredients settle into themselves.

13. 13

    Leave the bar to cool at room temperature, about 1 hour.

14. 14

    Break into irregular 3-inch pieces.

15. 15

    Fill a glass with ice water and set aside.

16. 16

    Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes.

17. 17

    Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute.

18. 18

    Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes.

19. 19

    Let the mixture stand for 5 minutes before using.

* Per serving · 4 servings · Values may vary.