Chocolate-Caramel Slice

Or Millionaire's Shortbread, according to my hubby.  Either way, this stuff is dangerous to have around.  In keeping with my chocolate-caramel-sea salt theme from yesterday, I have another equally addictive recipe.  My mom sent me this one earlier in the summer and it was love at first click.  Rich, buttery shortbread topped with a thick layer of sweet caramel and finished with a thin layer of bittersweet chocolate, these bars pretty much represent all that I love about baking and sweets.  

 

Some reviews complained that these were too sweet but I think cut into small bites with a flourish of sea salt on top, they are the perfect treat.  I am quickly stockpiling ideas for Christmas and this one will probably make the list too!  I found it very helpful to cut these while they are still cold in order to get nice clean lines.  I may also try lining the pan with foil next time so I can lift them out before cutting. 

 

Chocolate-Caramel Slice

from Epicurious

makes 20-24 pieces (I would aim for 24-28)

Crust

1 cup all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk

Toppings
1 (14-ounce) can sweetened condensed milk
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, diced
2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup (I used dark corn syrup but apparently Lyle's can be found at World Market)
1 teaspoon vanilla extract

6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons whipping cream
Flaked sea salt

For crust:
Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely. 

 

For toppings:
Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes (took me longer, just keep an eye on the thermometer). Pour caramel evenly over crust; cool 15 minutes to set.

 

Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.  (I also froze these and they thawed perfectly).

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 (or 7) slices. Transfer to platter and serve.

The only complaint I had about this recipe is that my chocolate didn't turn out very smooth.  In the past I have added a teaspoon or so of shortening and this helps make the chocolate shiny and smooth so I might try that next time.  
 

Enjoy!

Make these today!

Happy Monday everyone!  I had another recipe planned for today but after making this sweet treat last night I had to immediately post it.  While browsing blogs a few days ago, I stumbled upon a recipe for Strawberry Rhubarb Crumb Bars over at Baking Me.  Just as Anne had stated, the minute I saw these bars, I had to make them.  I had all the ingredients, including deliciously sweet strawberries from the famer's market, so I was ready to bake.  These bars pack a triple punch - dense vanilla cake followed with a sweet, tart combination of strawberry and rhubarb, and topped by a crisp, buttery brown sugar crumble.

These bars would be perfect topped with a dollop of whipped cream for dessert or enjoyed with a cup of coffee for a sweet breakfast.  I sent them to work with Greg and he texted me to say they were a hit.  But don't worry, I saved a piece for myself.  Quality control, right? 

This is one of the best desserts I've had in awhile, and that says a lot considering how often I bake!  Here is the recipe.  Bake today and report back to me the feeding frenzy that ensues.

 

Strawberry Rhubarb Crumb Bars

from Baking Me via White on Rice Couple and Martha Stewart    

Streusel
1/2 cup Unsalted Butter, melted
3/4 cup Light Brown Sugar, Packed
1/4 teaspoon Kosher Salt
1 1/4 cup All-Purpose Flour

Whisk together brown sugar and salt, then stir in the melted butter. Add the flour and mix with a fork until large crumbs form. Refrigerate streusel mixture until needed.

Strawberry Rhubarb Mixture
1/2 pound Strawberries
1/2 pound Rhubarb
1 1/2 tablespoons Brown Sugar
1/3 cup All-Purpose Flour

Hull strawberries then slice into 1/4 inch pieces, place sliced strawberries into a medium sized bowl. Slice rhubarb into 1/2 inch pieces then place them in the bowl with the strawberries. Whisk together the flour and brown sugar then add to the strawberries and rhubarb. Mix well with a wooden spoon until strawberries and rhubarb are coated with flour mixture. Set aside until ready to use.

Cake
1 cup All-Purpose Flour, plus more for pan
3/4 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
3/4 cup Unsalted Butter, Softened, plus more for pan
1 1/4 cup Powdered Sugar, plus more for dusting
2 Eggs
3/4 teaspoon Vanilla

Preheat oven to 350 degrees F. Butter a 9 inch square pan, (I used a glass pan that was about 11x7 and my cooking time was significantly longer) line with parchment paper, leaving a 2 inch overhang on each side, then butter and flour the parchment. In a medium sized bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and powdered sugar until light and fluffy, then add the vanilla and beat to incorporate. Beat in the eggs one at a time, beating well after each addition and scraping the sides and bottom as needed. Stir in the flour mixture until just combined.

Assembly
Pour batter into prepared pan and spread around evenly.

Distribute strawberry and rhubarb mixture evenly over the top of the batter.

 

Top with streusel.

 

Bake in a 350 degree oven for 50-55 minutes, or until cake tester comes out clean.

Allow cake to cool in pan. Once cooled, remove cake from pan using the parchment sides. Slice into squares and dust with powdered sugar. Serve with vanilla ice cream, whipping cream, or just plain.

Makes 16 squares

 

 Sweet,

 Tart,

 Crunchy,

Delicious!

What is your favorite "breakfast" sweet?  Please feel free to share your recipes in the comments.  Hope you all have a great week!