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Tuesday, April 19, 2011

Caramel Shortbread Brownie Bars

 Caramel is certainly in my top 3 favorite snack flavors. Patrick, however, doesn't "like" it...I find it absurd. But since he doesn't like it, I rarely make things that are super caramel-y. I think I am going to just make them anyway from now on. He actually doesn't even eat most of the things I make anyway! CRAZY TALK, I know. So anyway, I made these super delicious bars. I was very pleased with them.

This is what they SHOULD look like...

This is what MINE looked like (again because I am impatient and cut them while they were hot...heh..I also used the wrong chocolate so mine were flatter..still just as yummy though!)

(makes about 24)

  • 1 1/2 cups (3/4 lb.) butter
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 12 ounces individually wrapped soft caramels, such as Kraft
  • 1/4 cup whole milk
  • 10 ounce bittersweet or semisweet chocolate, finely chopped
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • - Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325° regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
  • -Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
  • -In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended.
  • -Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
  • -Bake in a 350° regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes.

1 comment:

  1. these along with everything else you've made is amazing! i love you!