Hello this is Donnie back from my honeymoon today we are eating this
For the chocolate topping:
Instructions
Chocolate Caramel Cookie Bars
Ingredients
For the crust:- 7 tablespoons unsalted butter, softened
- 1/4 cup powdered sugar
- 3/4 cup + 1 tablespoons all-purpose flour
- 1/4 teaspoon salt
- For the caramel:
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1/3 cup Condensed Milk
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
For the chocolate topping:
- 1 cup milk chocolate chips
- 2 teaspoons Condensed Milk
Instructions
- First, preheat the oven to 350.
- Line a 9x3x5” bread loaf pan with parchment paper in one direction (the 3” ends can be exposed).
- Slice the softened butter into 7 pieces, and add it to a small bowl. Add the powdered sugar, four and salt, and work it together using a large fork, a pastry blender or two knives.
- When the mixture is evenly combined, it will look like sandy sugar cookie dough. Press it into the prepared loaf pan. Press it as flat as possible.
- Bake for 25 minutes, until golden brown and very fragrant. Don’t be afraid of a little color around the edges.
- Let cool completely.
- In a small saucepan, make the caramel: combine the butter, brown sugar, Eagle Brand Sweetened Condensed Milk, honey and salt. Bring this mixture to a boil while continually stirring. Let boil while stirring for a full 5 minutes.
- Remove the mixture from heat, and stir for another few minutes—it will thicken. After about 3 minutes of stirring, add the vanilla and stir to blend.
- Pour this mixture over the cookie crust and place the pan in the fridge to set.
- Let the caramel completely set before adding the chocolate top.
- To melt the chocolate, combine it with the Eagle Brand Sweetened Condensed Milk in a small microwave-safe bowl. Microwave on 50% power on 20 second intervals, stirring after each pulse. After about a minute, the mixture should almost be melted—remove it from the microwave before it melts completely and stir until smooth.
- Pour the mixture over the chilled caramel layer, and spread until smooth. If you want the swirly top, hold back some chocolate and drizzle it on top after about 5 minutes.
- Place the whole pan back in the fridge and chill until set, about 2 hours.
- Remove the bars from the pan using the parchment paper handles, and slice into 6 or 8 bars and serve.
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