Salted Caramel Chocolate Bars on a Chocolate Chip Shortbread Crust - In the Naughty File

Salted-Caramel-Chocolate-Bars on a Chocolate-Chip-Shortbread-Crust

These go in the naughty file.  I can't find any way of justifying this treat.  None. Nope. Nada.  However, I think if you are going to have a treat, it should be worth it.  And boy, are these worth it!  Make them only if you absolutely KNOW you have somewhere to take half the pan. I'm so serious about this, because if not, you WILL eat the whole pan!  And you will regret eating the whole pan, because all the running in the world will not make up for the amount of calories that you have just consumed. 

These are not hard to make, but they do take time.  You won't whip these out 15 minutes before company arrives.  However, if you are asked to make something for the school bake sale, please, please make these.  Everyone will thank you.

I've seen recipes for similar bars that call for melting Kraft Caramels with a little cream.  That is a fine way to make these and quite tasty.  However, if you can stand a little adventure and a little more time in the kitchen, make your caramel.  It isn't hard.  The recipe I use, I created a few years ago when I didn't have the ingredients that most recipes call for.  That happens to me a lot.  It doesn't bother me much, because I don't mind experimenting in the kitchen.  I will often study a few recipes to figure out what they have in common and make sure that I understand the ratios, and then I work with what I have on hand.  This time it turned out so well that I kept it as my standard caramel recipe.  The rest is a pretty standard shortbread recipe along with an easy chocolate topping.  Easy Peasy!

Shortbread crust (Makes me want to sing out, Mama's little baby loves short bread shortbread, mama's little baby loves. . .  wait, that's shortnin' isn't it?-- Never mind.  the song is too old for me anyway.)

  1 c. butter
 1/2 c brown sugar
 2 c. flour 
1 tsp vanilla
1/2 cup mini chocolate chips

Cream sugar and butter until light and fluffy. Add vanilla.  Once the vanilla is incorporated add flour. The dough will pull away from the bowl. Add your chips and mix just until incorporated. Press dough into a jelly roll pan or large cookie sheet.  It will look like it's not enough.  Keep pressing and working the dough to the corners until the pan is covered and it looks fairly even. Poke holes in it with a fork.  Bake at 325 for 16-20 min.

Allow crust to cool while you make the caramel. 

Caramel Filling 

1 C. granulated sugar
1 1/3 C packed brown sugar
1 C. dark corn syrup (you can use light, but I think the flavor is richer with dark)
1/2 C. evaporated milk
1 14oz can sweetened condensed milk
1 C. butter
1 1/4 tsp vanilla extract 

In a medium sized pot combine sugars, corn syrup, milks and butter bring to a boil. Stir gently, if this stuff pops up on you- it will hurt.  Keep stirring gently until it reaches the firm ball stage.  This will register between 244-248 degrees, this takes 15 minutes for me. Remove from the heat.  Add vanilla.  Pour over the cookie crust and spread evenly. Cool.

Chocolate Topping

1 bag semi-sweet or milk chocolate chips. (12oz)
2 tsp butter
OR
1 Bag of chocolate chips
2 squares of melting chocolate (the bark that is usually sold during the holidays)
coarse salt - kosher or sea salt

Whichever you choose, melt the chips and the butter or the chips and the melting chocolate in a the microwave on high for 30 seconds. Remove and stir.  You can heat an additional 10 seconds if needed and stir again.  When all the chips are melted poor over the cooled caramel. Spread evenly and sprinkle immediately with coarse sea salt.  Cool and allow the chocolate to set up.  

These bars are best if left for 6 hours-overnight.  It's shocking that I know that, because I am usually so impatient that I eat them warm.  :)

Re-Do the Fridge

It's hard to eat healthy.  This is what we hear, what we tell ourselves and each other.  When we were kids, we didn't have a choice.  If we wanted dessert, we ate our veggies.  Dessert wasn't more than once a week and likely not even that frequent.  Snacks were carrots, oranges, apples and graham crackers.  Because that is what was available to us, that is what we ate.  We had to ask for a cookie, and mom said "no" more than yes.  Why is it that when we grow up we toss these lessons out the window?  Why are we so much more permissive with ourselves?  Is it because we are adults and should be able to do what we want?  Of course it is. But just because we can, doesn't mean we should!

I thought about this for a while, and after talking to a friend, decided that food should not be a power play.  Not for kids and not for adults.  With that in mind, I redid my fridge.  I went to the store, and I bought what I know I should be eating.  I came home and cleaned out the fridge.  I loaded the good food in the fridge in such a way that I see it first.  I also promised myself that I would have 3 healthy snacks before a sugary snack.  The first day was an apple, a carrot, and some grapes.  By the time I got to the brownie, I took one bite and I was done.  Success!!!!!

So here is the challenge:  Clean out your fridge.  Repack it with healthy food.  Allow yourself a treat, but only after 3 healthy snacks.  Follow the rules you followed as a child.  I'm hoping to find my childhood metabolism. lol.  :)  Then send me a photo of your newly re-done fridge! 

On a side note- my grocery bill was actually smaller and I didn't use coupons!

Rochelle's Pumpkin Cowboy Cookies

I firmly believe that everyone needs a treat every once in a while.  For me, it's the "once in a while" that does me in.  I really really like sugar.  Such a hard thing to give up.  Now that I am not diabetic anymore, it is really hard to make myself stay away from the sugar.  I keep trying, and trying, and trying.  I'm doing really well with exercise, averaging 8-10 miles of walking or running a day, but the sugar . . . I do love it.  

You probably think this post is going to be for a low sugar low calorie treat.  I'm sorry.  You're wrong.  This is about one of my favorite yummy treats.  I know.  Cruel.   How about this.  I promise that I will produce some nice, healthy, low calorie, diet friendly, diabetic friendlier recipes in the next few weeks.  :)  For now, enjoy this fun treat, but only eat 2 and then give the rest away.  Your neighbors will like you, and you will still get to enjoy a little bit of the sweet life.  :)


Here it is. Rochelle's Pumpkin Cowboy Cookies
1/2 c butter (do not sub margarine)
1/2 c shortening. (Can use all butter but will stay softer with the shortening)
1 c sugar
1 c brown sugar
2 large eggs
2/3-3/4 cup pumpkin purée. (I used fresh so don't ask me the can size but its probably that amount that is always left over after you make a pie. Lol). You could also sub a jar if baby food sweet potatoes or yams.
Cream and beat everything til it looks silky like creamed honey butter

Add
1/2 t baking powder
1 t baking soda
1 t salt
1 T vanilla
1 t cinnamon
1/4 t cloves
1/4 t allspice
Pinch of ginger

Cream until light and fluffy

Add

2 1/2 c flour ( go ahead and make the 1/2 cup whole wheat. Then you can pretend these are healthy.)
3 c granola type cereal. I like the great grains pecan).
Or
2 c old fashioned oats

Also add 1 bag butterscotch chips
1 bag semi sweet chips.

Or
1 c craisins
1 bag white choc chips.

Bake 350 for 10-12 min.