I am not usually a fan of a cookie bar………until I made these Caramel Cookie Dough Bars. All I can say is yum!!!
Shortbread is one of my favorite tastes, a little bit sweet, a little bit salty, and little bit crispy……just an all around tasty treat. Every year for Christmas,once we reached a certain age,my Grandma would buy us a tin of shortbread cookies and wrap them in a dish towel. I loved those tins and the cookies.To this day shortbread always reminds me of my Grandma.
Since this is a layered bar I guess I will need to speak of each layer. Shortbread……check!
Caramel…..it can make anything taste great. Now, I have made homemade caramel many times, but I discovered a little secret…….Dulce de Leche. It’s caramel, in a can, already to go! It’s in the same section as the sweetened condensed milk at the grocery store. If I can save a step,and it tastes great, I say why not! But feel free to make your own for this recipe.
Cookie Dough……I have never made cookie dough without eggs before and since you do not bake these bars, except for the shortbread layer, you need an egg free cookie dough. This one is really good and you don’t have to worry about getting sick from eating it.
Chocolate Ganache…….what can I say about dark chocolate and cream that hasn’t already been said……….it’s a slice of heaven.
Combine all these layers and you get a sinfully rich and delicious bar. Speaking of which, I think there are two still left…………yeah!
1 can dulce de leche (by the sweetened condensed milk)
For Cookie Dough:
1 cup (2 sticks) butter, softened
½ cup sugar
1 cup light brown sugar, packed
2 tablespoons heavy cream
1 tablespoon vanilla extract
1½ cups all-purpose flour
½ teaspoon salt
½ cup semisweet chocolate chips
For Chocolate Ganache:
1½ cups dark chocolate chips
1 cup heavy cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides. To make the shortbread, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned.
For the caramel layer: Spread caramel evenly over the shortbread crust. Place in freezer for about 15 minutes.
To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
Chocolate Ganache Layer: Place 1 cup chocolate chips and heavy cream in a glass bowl. Microwave in 30 second intervals until chocolate is melted. Remove from microwave and add remaining chocolate chips and vanilla and stir until smooth and silky. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.
Sunday breakfast……..I’ve sung its praises many times, but today was an extra nice Sunday Breakfast. We had Tim’s Uncle Ron…..aka Rude Dog, and Aunt Ev over for breakfast.Normally, when we have breakfast with them, we meet at a local restaurantwith the usual breakfast fare. Tim and I decided that maybe it was time to share some of our Sunday Breakfast recipes form What the “Forks” for Dinner? and invited them over. They graciously accepted.
We decided to make Southern Style Sausage Gravy on Boyd’s Biscuits. But, me being me, I had to change it up some. I made a casserole, using the sausage gravy as the filling and placed the biscuit dough on top and in to the oven at 400* for about 15 minutes. It turned out great.
One of my vices as a cook, is I always, always make to much! But I would rather have too much than not enough.
Change up recipe number two………Potato Crusted Breakfast Pizza. I wanted to make it more individualized. So, instead of making one big crust, I made them just big enough to hold an egg. They are cute as a button and the perfect size for one. Look at the photos…..thank you Tim………….and you can see just how dang cute they are!!!
All I needed to add was a plate of fresh fruit, coffee, and it was a lovely breakfast, if I do say so myself. But I must say a big THANK YOU! to Ron and Ev for the beautiful tulips they brought for us. They are one of my favorite flowers and a breath of sunshine on what has been a rainy Sunday.
So, invite your friends or family over for a relaxing Sunday Breakfast……….go ahead and call them now , you know you want too!!!!!!
P.S. I also want to send a shout out to our friends at Hen House Farm for the props we bought last week, and used today. The pan with the red trim was perfect not only in size but for pics and the pillow case that we used as a back drop (that says eggs on it) was perfect. So if you are looking for any kind of primitives they are they place to visit.
It’s time for Sunday breakfast again………what oh what, to fix??????
You know, I have great idea, which I am happy to share……….How about Quesadilla Huevos Rancheros?
Quesadillas for breakfast you say………big question mark? Why not! Just fill them with eggs, scrambled with green, red, and yellow peppers, green onions, cheese and cilantro. Serve it up with sour cream and salsa and you have a south of the border breakfast.
It’s quick and easy, both to make, and to adjust the recipe if you are making for more than two! You can adjust for items you have on hand also………add bacon, or sausage, use a different cheese. Anything goes …….unless you don’t have eggs then, not so much.
These quick and easy Quesadilla Huevos Rancheros gives you more time for what Sundays are for……RELAXING!!!!
My biggest problem with this post is how much can you say about a Mini Chocolate Chip Ice Cream Sandwich?
Chocolate Chip cookies are by far the best cookie in the world. They are loved by children and adults alike. It is a memory from everyones childhood……..the Grandma, Mother, or favorite Aunt who made the best cookie you ever had.
Ice Cream…….well, my love affair with it goes wayyyyyy back. Hot summer nights, a drive to town (yes I lived in the country as a girl) with the 2-55 air conditioning, for an ice cream cone from the Dairy Freeze. All towns had that place, the one that was only open in the summer, and served soft serve ice cream cones and sundaes with hot fudge that was warm but cool.
So, mixing the two tastes blends two childhood memories perfectly. The beauty of this recipe is that is makes just enough for you and someone special for a cool treat, and a walk down memory lane.
For this recipe I used the Perfect Single Size Chocolate Chip Cookie Recipe from No.2 Pencil. For my Mini Ice Cream Sandwiches I used a small ice cream scoop and made 8 small cookies. Once baked and cooled, I used a scoop of ice cream, and made four mini sandwiches. Back in the freezer for a while and done!