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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This comes from The Joy of Cookies by Sharon Tyler Herbst. Mixing is done in saucepans on the stove instead of using bowls. She describes it as having a brownie-like base with nutty caramel topping and a chocolate glaze. Half way between a candy and a cookies. Sounds yummy! Prep time and cook time are a guess and DO NOT include the various cooling times. Ingredients:
4 ounces unsweetened chocolate |
3/4 cup butter |
1 3/4 cups packed brown sugar |
1/2 teaspoon salt |
2 teaspoons vanilla extract |
2 eggs, lightly beaten |
1 1/2 cups all-purpose flour |
1 1/3 cups packed brown sugar |
3/4 cup whipping cream |
3/4 cup light corn syrup |
1/3 cup butter |
1/8 teaspoon salt |
2 teaspoons vanilla extract |
1 1/2 cups chopped walnuts, toasted (pecans can also be used) |
2 ounces semisweet chocolate, coarsely chopped |
1 tablespoon whipping cream |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F Grease a 9x13-inch baking pan.
2. Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
3. Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take about 25 minutes). Immediately remove from heat; stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool.
4. Chocolate Glaze: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
5. Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.
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