These may not be on your new January diet, but they are an amazingly delicious, crunchy cookie, that in my opinion, go perfectly with vanilla ice cream!
Any recipe that is fairly easy, quick, and can be made ahead, is a keeper, especially one like this that is such a crowd pleaser.
This recipe comes from Baking, by Dorie Greenspan. It is one of my favorite cookbooks, and I use it frequently, because it has some of the best recipes ever!
The only thing I would change about this recipe is the title. I think it is deceiving, because they don't necessarily have a caramel taste. The topping is chocolate and toffee bits and the crust is buttery with bits of chocolate enhanced by espresso powder. I guess you will just have to try the recipe and decide for yourself!
As Always,
ENJOY!
Recipe:
Caramel Crunch Bars (Recipe by Dorie Greenspan)
Caramel Crunch Bars (Recipe by Dorie Greenspan)
For the Base
1 ½ cup all-purpose flour
1 tsp instant espresso powder
½ tsp salt
¼ tsp cinnamon
2 sticks butter, at room temperature
½ cup brown sugar (packed)
¼ cup sugar
1 tsp vanilla
3 oz bittersweet chocolate, finely chopped
1 tsp instant espresso powder
½ tsp salt
¼ tsp cinnamon
2 sticks butter, at room temperature
½ cup brown sugar (packed)
¼ cup sugar
1 tsp vanilla
3 oz bittersweet chocolate, finely chopped
For the Topping
6 oz bittersweet chocolate, finely chopped
¾ cup Heath Toffee Bits
Directions
1. Preheat your oven to 375F. Butter a 9×13 inch baking pan and line with foil or parchment paper.
2. In a bowl, whisk together flour, espresso powder, salt and cinnamon.
3. Beat butter until smooth. Add the sugars and beat for another 3 minutes or until the mixture is light and creamy. Beat in vanilla. Add dry ingredients and mix until almost incorporated.
4. Add the chopped chocolate and mix only until dry ingredients disappear.
5. Using spatula or fingertips press dough into buttered pan into a thin, even layer.
6. Bake for 20-22 minutes until base is bubbly. Remove pan and turn off oven.
7. Scatter chocolate evenly over hot base.
8. Return pan to hot oven for 2-3 minutes until chocolate is soft.
9. Remove from oven and immediately spread chocolate over bars using small off-set spatula.
10. Sprinkle toffee bits over chocolate and allow to cool to room temperature.
11. If chocolate hasn’t set by the time the bars are cool, place in refrigerator briefly until chocolate firms up.
12. Cut bars into rectangles or squares.
2. In a bowl, whisk together flour, espresso powder, salt and cinnamon.
3. Beat butter until smooth. Add the sugars and beat for another 3 minutes or until the mixture is light and creamy. Beat in vanilla. Add dry ingredients and mix until almost incorporated.
4. Add the chopped chocolate and mix only until dry ingredients disappear.
5. Using spatula or fingertips press dough into buttered pan into a thin, even layer.
6. Bake for 20-22 minutes until base is bubbly. Remove pan and turn off oven.
7. Scatter chocolate evenly over hot base.
8. Return pan to hot oven for 2-3 minutes until chocolate is soft.
9. Remove from oven and immediately spread chocolate over bars using small off-set spatula.
10. Sprinkle toffee bits over chocolate and allow to cool to room temperature.
11. If chocolate hasn’t set by the time the bars are cool, place in refrigerator briefly until chocolate firms up.
12. Cut bars into rectangles or squares.
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