Skip to main content

Chocolate-Caramel Cookie Bars





A great way to use up odds of gourmet chocolate bars! These are a must for a dinner party or a simple get together. My colleague at work loved them too,,

Chocolate-Caramel Cookie Bars

YIELD:Makes 16

Ingredients:

FOR THE CRUST:
  • 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
  • 1/4 cup packed light-brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon table salt

FOR THE CHOCOLATE CARAMEL:
  • 10 1/2 ounces milk chocolate, chopped (2 cups)
  • 1 1/2 cups granulated sugar
  • 1/4 cup water
  • 3 ounces (6 tablespoons) unsalted butter
  • 1 cup heavy cream
  • 1/2 teaspoon table salt
  • 1 tablespoon sea salt, preferably fleur de sel

Instructions:

Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.


COOK'S NOTE:
Bars can be refrigerated for up to 3 days.
Labels:

Comments

Post a Comment

Popular posts from this blog

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...
3 comments
Read more

Original Old Bay Crab Cakes

This is the original recipe off the Old Bay Seasoning tin.  A keeper! Original Old Bay Crab Cakes  Serves:  4 Ingredients: 2 slices dried bread, crusts removed 1 Tbs. milk 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon parsley flakes 1 tablespoon baking powder 1 teaspoon Old Bay Seasoning 1/4 teaspoon salt 1 egg, beaten 1 pound lump crabmeat vegetable oil Directions: 1. In a large bowl, break bread into small pieces. Moisten with milk. 2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. 3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying. Mike’s comment’s: These are Maryland (Eastern Shore) style crab cakes. They are typically served either plain or ...
Post a Comment
Read more