Bars

Chocolate Butterscotch Caramel Bars

7:09 AM




Chocolate Butterscotch Caramel Bars

 1 1/2 cups all-purpose flour 
1 1/2 cups regular or quick oats 
1 cup packed brown sugar 
1 teaspoon baking powder 
1/4 teaspoon kosher salt 
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces 
1 (13.5-ounce) can dulce de leche (I used Nestle La Lechera) 
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly. Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes. Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

Chocolate

Saltine Cracker Candy

8:58 AM



Saltine Cracker Candy

35 saltines
1 cup butter, cubed
1 cup packed brown sugar
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts (either pecans, peanuts, almonds, or walnuts)

Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with nuts. Cool slightly. Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

Chocolate

Salted Peanut Bars

8:00 AM


Salted Peanut Bars

1 package (17-1/2 ounces) peanut butter cookie mix
3 tablespoons canola oil
1 tablespoon water
1 large egg
1 package (10 ounces) peanut butter chips
2/3 cup corn syrup
1/4 cup butter, cubed
2 cups Rice Krispies
2 cups salted peanuts 
2 teaspoons vanilla extract
3 cups miniature marshmallows 

In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan.Bake at 350° for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla.Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars. Makes about 2 dozen.

chocolate chips

Chocolate Butterscotch Caramel Bars

11:00 AM

I couldn’t wait to try this bar cookie recipe from the Pioneer Woman. Saying that these are rich is an understatement! Easy to make, they will satisfy the craving of any sweet tooth!





Chocolate Butterscotch Caramel Bars


Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour 
1 1/2 cups regular or quick oats 
1 cup packed brown sugar 
1 teaspoon baking powder 
1/4 teaspoon kosher salt 
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces 
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera) 
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature