Caramel Cookie Dough Bars

Caramel Cookie Dough Bars

I am not usually a fan of a cookie bar………until I made these Caramel Cookie Dough Bars. All I can say is yum!!!

Caramel Cookie Dough Bars

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!

Caramel Cookie Dough Bars Collage

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Caramel Cookie Dough Bars

Caramel Cookie Dough Bars

  • Author: Marty Boyd
  • Prep Time: 15 minutes plus 30 minutes set time
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • For Shortbread:
  • 2 cups (4 sticks) butter, softened
  • 1 cup sugar
  • 1/4 cup light brown sugar, packed
  • 3 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • For Caramel:
  • 1 can dulce de leche (by the sweetened condensed milk)
  • For Cookie Dough:
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1 cup light brown sugar, packed
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • For Chocolate Ganache:
  • 1 1/2 cups dark chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract

Instructions

  1. 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.
  2. For the caramel layer: Spread caramel evenly over the shortbread crust. Place in freezer for about 15 minutes.
  3. 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.
  4. 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.
  5. 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.

Keywords: chocolate, cookie dough, dessert bar, bake

This recipe was adapted from http://www.kevinandamanda.com/recipes/dessert/cookie-dough-billionaire-bars

Sunday Breakfast

Sunday Breakfast

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 restaurant with 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.

Boyd's Biscuit Casserole

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!!!

Mini Potato Breakfast Pizza

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.

Tulip

So, invite your friends or family over for a relaxing Sunday Breakfast……….go ahead and call them now , you know you want too!!!!!!

Sunday Breakfast Collage

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.

Quesadilla Huevos Rancheros

Quesadilla Huevos Rancheros 

Quesadilla Huevos Rancheros

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!!!!

Quesadilla Huevos Rancheros Collage

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Quesadilla Huevos Rancheros

Quesadilla Huevos Rancheros

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: Tex Mex

Description

South of the Border Breakfast


Scale

Ingredients

  • 4 6-inch flour tortillas
  • 1/2 cup grated 4 Cheese Mexican blend shredded cheese
  • 3 eggs
  • 1 tablespoon each red, green, and yellow pepper
  • 2 green onions, thinly sliced
  • 2 teaspoons cilantro, chopped
  • 1/4 cup salsa

Instructions

  1. Scramble the eggs, with peppers and green onion in a skillet sprayed with non-stick cooking spray, until eggs are cooked.
  2. Spray tortillas with non- stick cooking spray. Place 2 tortillas on grill pan or skillet heat over medium heat.
  3. Top tortillas with the scrambled eggs, cheese,and cilantro, dividing equally Top with the other tortillas.
  4. Cook until the cheese melts, about 5 minutes., flipping over once. Cut into wedges and serve with salsa and sour cream.

Keywords: flour tortilla, cheese, eggs, cilantro, breakfast, quick, easy