What? Christmas can't be around the corner. There is so much to do in the next couple of weeks. Lots of baking and these are going on the list for gift baskets. They are awesome!
Enjoy!
Chocolate-Caramel Cookie Bars
Crust
9 tbsp butter, room temperature
1/4 cup brown sugar, packed
1 1/2 cups AP flour
1/4 tsp table salt
Chocolate Caramel
10 1/2 oz milk chocolate, chopped (2 cups)
1 1/2 cups sugar
1/4 water
6 tbsp butter
1 cup heavy cream
1/2 tsp table salt
1 tbsp sea salt
Preheat oven to 350 degrees. Make the crust: Line a 9" square baking pan with parchment, leaving an overhang on all sides. Butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until fluffy, about 3 minutes. Add flour and salt beating until just combined. Press dough evenly into pan and bake until lightly browned, about 25 - 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 until amber colored, about 10 - 12 minutes. Wash the sides of pan with a wet pastry brush to prevent sugar crystals from forming. Remove from heat and add butter, heavy cream and salt. Return to burner bringing to a boil, stirring until smooth. Pour over chocolate and let stand for 2 minutes. Stir to combine and let stand for another 10 minutes until cool. Pour chocolate mixture over crust. Refrigerate at least 4 hours, preferably overnight. Run a knife around the 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.
Linked To:
* Mommy's Kitchen: Potluck Sunday
* A Southern Fairytale: Mouthwatering Mondays
* 11th Heaven's Homemaking Haven: Homemaker Monday
* Balancing Beauty and Bedlan: Tasty Tuesday
* From My Tiny Kitchen: Gold Star Wednesday
* Simply Sweet Home: Holly Bloggy Christmas Recipe Party
Week 10 Twelve Weeks of Christmas:
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