It’s Wednesday…even if it is kinda late on Wednesday…so here comes Julie with another Great Cookie Experiment. Personally, I rather loved these ones. They speak tot he caramel loving girl in my heart…and a little to my hips.
And on another note I got a bucket of raspberries from the field today. These were jam berries, so slightly sunburned or over ripe…holy cow they were good. The season may be late, but it’s fabulous.
The Great Cookie Experiment – Caramel Candy Bars
I have to indulge in a little cookie philosophy, because after tasting these cookies I am firmly convinced that if a candy bar has been very very good in this life, then it can one day become this cookie. This combines the best of cookies AND candy bars, and does it in a very rich and decadent way! It starts with a buttery baked cookie crust, then layered with caramel and a drizzle of chocolate. When you make these, cut them small, because they are very rich.
There is one drawback to this recipe. The caramel layer is delicious and wonderful, but it doesn’t stay set up. I think this may be designed so that it stays chewy and gooey, rather than those hard dental work damaging caramel candies you get. Unfortunately if it’s left out, it gets TOO gooey. Keep these chilled until you serve them, and make sure they get back to the fridge after an hour or so.
Caramel Candy Bars
½ cup butter, softened
½ cup packed brown sugar
1 1/3 cups flour
Cream the butter and brown sugar. Beat in flour until blended. Press into a greased 9×13 baking dish. Bake at 350 for 12-15 minutes or until golden brown.
1 14 oz package caramels
1/3 cup butter, cubed
1/3 cup evaporated milk
1 2/3 cup powdered sugar
1 cup chopped pecans
In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from heat, stir in powdered sugar and pecans. Spread over crust.
¼ cup semisweet chocolate chips
1 tsp. shortening
In a microwave-safe bowl, melt chocolate chips and shortening. Stir until smooth. Drizzle over the caramel layer. Cover and refrigerated for 2 hours or until firm. Cut into bars. Makes 2 dozen.