CHOCOLATE SALTED CARAMEL BARS RECIPE: HOW TO MAKE IT
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 43g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
SALTED CARAMEL-PECAN PIE BARK RECIPE - PILLSBURY.COM
Part cookie, part candy and totally delicious!
Provided by Pillsbury Kitchens
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Yield 35
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Line rectangular pan, 15x10 inches, with cooking parchment paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Once bottom of pan is covered, use any additional crust, cut into 1/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST. Bake 11 to 13 minutes or until golden brown.
- Meanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.
- Bake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.
Nutrition Facts : Calories 130 , CarbohydrateContent 17 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 110 mg, SugarContent 10 g, TransFatContent 0 g
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