Chocolate Truffle-Topped Caramel Bars
1/3 cup whipping cream
3 tablespoons butter or margarine
l tablespoon light corn syrup
l bag (12 oz) dark chocolate chips (2 cups)
l cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
l cup quick-cooking or old-fashioned oats
l cup chopped pecans
l cup butter or margarine
l cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
l can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350 degrees; Heat whipping cream, 3 tablespoons butter and l 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, 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.
Heat l cup butter, l 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 l 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.