Caramel Chocolate Bars -- Thank you, Jen Bamer!

The May MOPS Steering Team meeting was a much more decadent event than most meetings thanks to Jen Bamer's Caramel Chocolate Bars.  Bake up a batch and see for yourself just how tasty and delicious these bars are.

Caramel Chocolate Bars
(makes 16 bars)

Crust:
6 Tbsp unsalted butter, softened
3 Tbsp granulated sugar
1/4 tsp salt
1 C sifted all-purpose flour

Chocolate and Caramel Layers:
1 Tbsp unsalted butter
1 Tbsp firmly packed brown sugar
1 14-oz. can sweetened condensed milk
1/4 tsp salt
3 oz bittersweet chocolate, coarsely chopped
1/3 C whipping cream

To make crust:  Arrange a rack at center position and preheat oven to 350. Butter an 8-inch baking pan, then line it with aluminum foil cut 8 inches wide and long enough to extend 3-4 inches over 2 sides of the pan. Butter the foil.

In a mixing bowl cream butter with an electric mixer on medium speed, then beat in sugar and salt. Beat 1 to 2 minutes to blend well, then beat in the flour. Gather dough into a ball and place in mounds, about a teaspoon each, on the bottom of the an. With your fingers, press to form a smooth, even layer. Prick the dough with the tines of a fork. Bake until just starting to color lightly, 19 to 20 minutes. Remove pan, but do not turn off oven.

To make the caramel and chocolate layers: Place butter and light brown sugar in a heavy, medium saucepan set over medium-low heat. Stir constantly with a whisk until sugar has dissolved, about a minute. Add condensed milk and salt and, whisking constantly and never letting mixture come to a boil, until it thickens and becomes a light caramel color, about 10 minutes. As milk cooks, it will caramelize lightly on the bottom of the pan, so you may see some flakes floating in the mixture. That's ok.

Pour caramel over pastry crust, smoothing into an even layer with a metal spatula or back of a knife. Return pan to oven and bake 10 minutes. Remove and cool to room temperature.

Place chocolate and cream in a heavy medium saucepan set over medium-low heat. Whisk constantly until mixture is smooth, about 2 minutes. Cool 5 minutes, then pour melted chocolate over cooled caramel layer and spread evenly with a metal spatula or table knife. Refrigerate until chocolate is set, 30 minutes or longer.

Run a sharp knife around inside edges of pan to loosen, then lift out pastry using the foil as an aid. Remove foil. Cut into 16 squares. (Bars can be made 2 days ahead; store in an airtight container at room temperature or in the fridge.) Serve chilled or at room temperature. Bars are good either way.

Enjoy Another of Susan's Specialties -- Mixed Nut Bars

My daughter just called and asked me to send my recipe for Mixed Nut Bars to her. Her husband and his two brothers are going off to eastern Washington on a camping/bonding adventure and she wanted to send a treat that would travel well.  I often keep these ingredients on hand. The bars go together quickly, are a popular dessert or "cookie", and can be a lifesaver when you volunteer to bring a snack.

1 1/2 C. flour
1/2 C. butter
3/4 C. packed brown sugar
1/2 tsp salt

Cut dry ingredients into butter until mixture resembles coarse crumbs.
Pat into 9"x13" pan and bake 10 minutes at 350*.

Cover crust with 12 oz can of mixed nuts (I cut the Brazil nuts into smaller pieces) and a syrup made of:
1/2 C. white Karo syrup
2 Tbsp melted butter
6 oz melted butterscotch chips

Bake additional 10 minutes.

NOTE:  These are dangerously addictive.

Back by Popular Demand -- Susan Hoover

Sugar and Spice Nuts

I received a bag of these nuts as a hostess gift in November and just had to have the recipe. I immediately made several batches to share with friends. In the process, I came up with some modifications for perfect nuts every time. I appreciate the oven method as I can attest to many stove top disasters involving nuts and sugar.

You can use a mixture of any of the following nuts for an irresistible snack: cashews, almonds, peanuts, walnuts, pecans. Brazil nuts and macadamia are too smooth. Just pecans or only walnuts make a perfect topping for winter salads, and the rough texture of these nuts holds the sugar mixture well.

1/4 Cup packed dark brown sugar
3/8 Cup granulated white sugar
1 tsp kosher salt
½ to 1 tsp cayenne pepper
1 tsp cinnamon
1 Lb. nuts
1 egg white
1 Tbsp water

Preheat oven to 300 *.

Mix sugars and spices, making sure there are no lumps; set aside.
Beat egg white and water until frothy, but not stiff. Add nuts and stir to coat evenly.
Toss with sugar mixture until evenly coated.
Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
Bake for 30 minutes, stirring every 10 minutes.
Remove from oven and cool in refrigerator, separating nuts as they cool.