Sunday, January 11, 2009

Chocolate-Caramel Bars

I made these on New Years day with my best friend Patty and OMG are they absolutely amazing! I actually just finished my last one yesterday.. Gotta make more! Yea, they're really that good. We deviated a little bit from the recipe, I'll tell ya where, but what we got were these great, gooey really decadent cookie bars.

Chocolate-Caramel Bars


1 Cup All Purpose Flour
1/4 Cup Packed Brown Sugar
1/2 Cup Butter
2 Cups coarsely chopped Pecans (we used walnuts)
1 Cup Flaked coconut (Oops, I forgot the coconut when we went to the supermarket, lol)
1 14-ounce can sweetened condensed milk
2 tsp. vanilla
20 vanilla caramels
2 Tbs. Milk
6 ounces semisweet chocolate chips


    1. Preheat oven to 350°f. For crust, in a medium bowl stir together flour and brown sugar. Cut the butter into the mixture until it resembles coarse crumbs. Press flour mixture into the bottom of a 9 x 13 x 2 inch baking pan. Bake 15 minutes. Sprinkle coconut and nuts over the partially baked crust

    2. Sprinkle coconut and nuts over partially baked crust. In a small bowl stir together sweetened condensed milk and vanilla, pour over coconut and nuts. Bake for 25-30 minutes more or until set. (Now, this is where we deviated because, since it was New years day we had other stuff cooking in the oven and being impatient people we wanted the cookies NOW, but had to wait.. so we poured the condensed milk/vanilla mixture over the crust.. and then had to let it sit because the oven was occupied, this resulted in the cookie crust becoming totally soaked by the sticky sweetness of the condensed milk leaving us with very sticky cookies, lol.) Let stand in pan on a wire rack for 10 minutes

    3. In a small saucepan combine caramels and milk. Heat and stir over medium-low heat just until caramels melt (be very careful here, molten caramels will give you a nasty burn!) Drizzle caramel mixture over baked mixture. Sprinkle top with chocolate chips. Cool completely and cut into bars.