Monday, October 26, 2009

Cookie of the Week!- Chocolate Caramel Cookie Bars

Again sorry but no pictures. I can tell you that the mom's at the play group REALLY loved these. They are more of a grown up cookie then a kid friendly cookie. They are ooey, and gooey, and taste like a gourmet twix bar. I got this recipe from the November 2009 Martha Stewart Living Magazine. I saw these, and ran out the next day to get the ingredients. You won't be sorry you made these.

For the crust:
4 1/2 ounces (9 tbsp.) unsalted butter, room temperature, plus more for the parchment
1/4 cup packed light brown sugar
1 1/2 cups all purpose flour
1/4 tsp. 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 tbsp.) unsalted butter
1 cup heavy cream
1/2 tsp. table salt
1 tbsp. sea salt

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

2. Press dough evenly into pan, and bake until lightly golden browned, about 30 min.

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

4. Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

Mine turned out very gooey, and the crust was very crumbly and not quite like the picture in the magazine but totally worth it.


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