Thankfully my mom had still left her stand mixer out so I get going on the cookie base. Always easy to make and its ready to bake before I know it. Now, the recipe says to line the pan with tinfoil, and I did. But as I found out the caramel really sticks to the foil and doesn't want to let go, so I suggest using parchment paper instead - that's what I plan on doing next time I make these.
|oh yeah :)|
|oh yeah - food porn shot :)|
Chocolate Caramel Squares
makes 16-20 bars
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, room temp
1/4 cup sugar
1/2 cup butter, cut up
1/2 cup sugar
2 tbsp light corn syrup
1 can (14 oz) sweetened condensed milk
8 oz chocolate, dark or milk, whatever you prefer, coarsely chopped
- Cookie Base: Preheat the oven to 325 degrees. Line a 9" square pan with aluminum foil (trust me - use parchment paper!)
- Combine the flour, baking powder and salt in a large bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until pale and creamy. With mixer on low speed, beat in the dry ingredients.
- Spread mixture evenly in the prepared pan. Bake for 10-15 minutes, or until golden brown. Let cool in the pan on a rack.
- Caramel Topping: Melt the butter with the sugar, corn syrup and condensed milk in a medium saucepan over low heat, stirring constantly. Bring to a boil then simmer gently for 5 minutes.
- Remove from heat and let cool slightly. Spread the caramel topping evenly over the cookie base.
- Melt chocolate in a double boiler over barely simmering water. Pour the chocolate over the caramel topping and let stand for 1 hour or until set.
- Cut into bars