Chocolate Caramel Crunch Bars
|Butter||8 Ounce, melted (2 Sticks)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|Chocolate wafer cookie crumbs||4 Cup (64 tbs) (From About 36 Cookies)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Sweetened condensed milk||28 Ounce (2 Cans, Not Evaporated Milk)|
|Light corn syrup||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Semisweet chocolate chips||12 Ounce (2 Cups)|
1. Grease a 10 x 15-inch jelly-roll pan. In a medium bowl, stir together melted butter, sugar, cocoa powder, 2 teaspoons vanilla, cookie crumbs, and nuts. Press evenly into bottom of prepared pan.
2. In a small saucepan, heat condensed milk, butter, and com syrup over medium-high heat until mixture comes to a boil. Boil 3 minutes, stirring constantly. Remove from heat, stir in remaining 1 teaspoon vanilla, and pour evenly over crumb layer. Let cool completely.
3. Melt chocolate chips in a microwave or in a double boiler over simmering water, stirring until melted and smooth, 2 to 3 minutes. Remove from heat and let cool slightly. Spread melted chocolate over top. Let cool until chocolate is set. Cut into 48 bars.