I had the pleasure of dining with number one son and family on Saturday evening. We sat at a very large, lovely wrought iron table (that used to be mine, and that they have used more in their brief ownership than I ever did) on their wonderful deck, beneath the overhanging branches of a tree that gently swayed in the wind as we enjoyed my son’s incredibly delicious smoked barbecued meatloaf. I was tasked with bringing dessert, so I knew it had to be lacking nuts (my granddaughter, Gabby, is allergic to tree nuts), something chocolaty (because…of course!), and something that all would enjoy. This recipe absolutely did it! Everybody enjoyed it, and while I did store the bars in the refrigerator, they are wonderful at room temperature because the caramel becomes soft, smooth, and wonderfully delicious. I can’t imagine anyone not liking these crunchy, chewy, chocolaty cookie bars.
Base:
¾ c. unsalted butter, room temperature
½ c. granulated sugar
1 ½ c. flour
½ t. salt
Caramel layer:
6 T. unsalted butter
½ c. light brown sugar
1 14-oz. can sweetened condensed milk
2 T. light corn syrup
¼ t. salt
Topping
1 c. semisweet chocolate chips
¾ c. crispy rice cereal
Preheat the oven to 325° F. Line a 9” x 9” square metal pan with aluminum foil
leaving a 2-inch overhang on either side.
In the work bowl of a stand mixer, cream butter and sugar together until
creamy, 2 - 3 minutes. Gradually add flour and salt, and mix until just
combined and giving a crumbly appearance. Dump the mixture into the prepared
pan, pressing it evenly into the bottom. Bake until the top is golden, 35
minutes. Set aside to cool slightly while you prepare the caramel layer.
In a medium saucepan over medium heat, cook the butter and sugar together,
stirring occasionally until the butter is melted. Slowly add the sweetened
condensed milk and corn syrup; bring the mixture to a full boil. Stir
continuously while cooking for 5 minutes, or until the mixture has turned amber
in color and is thick enough to completely coat the back of a spoon. Remove
from heat and stir in salt. Pour mixture over the shortbread layer, and set aside
to cool completely.
When the caramel layer has set, melt chocolate chips in the microwave, for 1-1½
minutes, stirring at 30-second intervals until completely melted. Fold in rice
cereal, and spread over the top of the cooled and set caramel layer. Allow to
cool completely before gently lifting from the pan using the foil overhang, and
cutting into bars.
Makes 36
3 comments:
Cookie bars that are crunchy, chewy, chocolaty can only be GOOD :-)
wow anything with caramel - I'm in.
My family would love this. Kind of like an enhanced version of Rice Krispie treats!
I am intrigued by the smoked meatloaf and looked up instructions for making my meatloaf and having husband smoke it - yum!
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