Tuesday, March 19, 2013

Chocolate Caramel Cookie Bars: National Chocolate Caramel Day

Photo: Martha Stewart Living
Today is National Chocolate Caramel Day. My favorite Chocolate Caramels are from Recchiuti Confections and EHChocolatier. But in case you want to make something to celebrate the day, here's and easy delicious recipe from Martha Stewart for Chocolate Caramel Cookie Bars. And, since I've posted several chocolate caramel recipes, I thought I'd do a Round-Up of a few other recipes! Be sure to scroll down.

If you don't want to bake, pick up a Chocolate Caramel at your local chocolate shop... or in a pinch have some Milk Duds.

Chocolate Caramel Cookie Bars
adapted from Martha Stewart Living, November 2009

Ingredients
For the Crust
4 1/2 ounces (9 tablespoons) sweet butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt

For the Chocolate Caramel
10 1/2 ounces dark chocolate, chopped
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) sweet butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel

Directions
1. Preheat oven to 350 degrees. Make crust: Line 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
2. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
3. Make chocolate caramel: Place chocolate in medium bowl. Heat granulated sugar and water in small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
4. Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run knife around 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.

Chocolate Caramel Round-Up

Chocolate Caramel Trifle with Raspberries
Hazelnut Caramel Toffee Bon Bon for National Chocolate Covered Nut Day
Warm Chocolate Caramel Cakes for National Chocolate Caramel Day
Caramel Filled Chocolate Cookies for National Caramel Day last year  (and some sorted caramel chocolate reviews)

Chocolate Caramel Apples
Nutty Chocolate Chip Caramel Squares 
 

No comments: