Caramel and Chocolate Pecan Bars

I found this recipe in my 60th anniversary 4-H cookbook from my former club. Yes, I was one of those kids who was not only in school activities, but also involved in 4-H. I'm proud to say I learned A LOT about organization and leadership from 4-H, and my summers were always busy with projects, so I didn't have much time to get into trouble. 

I choose this recipe, because I thought it sounded interesting. Plus, it combines some of my favorite and savory treats: caramel, chocolate and pecans. 

Ingredients
CRUST
2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 cup butter, softened
1 c. pecan halves (I used chopped)

CARAMEL LAYER
2/3 c. butter
1/2 c. firmly packed brown sugar
1 c. milk chocolate chips (I think semi-sweet would be great, too!)

Preheat oven to 350 degrees. Combine all crust ingredients, except pecans, in large mixing bowl. Beat at medium speed until well mixed and crumbly. Press into a greased 9x13-inch pan, then sprinkle pecans over the crust.

Combine the caramel layer butter and brown sugar in a saucepan. Cook over medium heat, stirring constantly until  entire surface of mixture begins to boil. Let it boil for one minute, still stirring constantly. Then evenly pour over the crust. (NOTE: I found it hard to do this evenly, so I suggest using the back of a spoon to make it a little more even.) Bake for 18-22 minutes, or until entire caramel layer is bubbly. Remove from oven and immediately sprinkle with chocolate chips. Allow the chips to melt from the radiating heat, and if you wish, swirl the chocolate over the bars. (I found this hard to do, so I would just sprinkle them evenly over the bars.) Cool completely, then cut into bars. Store at room temperature in a tightly-covered container.

VERDICT: I liked this, but to me, I felt it needed more caramel. My brothers and parents didn't think so, so this must just be my prerogative. I will make these again, because even my pecan-hating brother liked the bars. He's 21-years-old, and just started eating pecan pie about a year or so ago, after having an aversion to them as a child (due to a Thanksgiving flu that he also gave to me-- the dummy). Anyway, I don't want to overdo the pecans with him, because they're my favorite nut to cook with.

Toffee Bars

For my bridal shower two years ago, my cousin held a cook's shower. Many of the guests brought recipes with them, and I've tried many of the recipes. This recipe is from Jeff's aunt Wanda, and has made it's way into my repertoire already. Even my mom, who doesn't like coconut, liked these bars. 

Ingredients
Mix the following thoroughly:
1/2 c soft margarine (I used butter)
1/2 c brown sugar
Sir in: 1 c flour
Press and flatten with hand to cover the bottom of 13x9" oblong pan. Bake 10 minutes in 350 degree oven. Then spread with the topping below: 
Beat well:
2 eggs
Stir in:
1 c brown sugar
1 tsp vanilla
Mix together and stir in:
2 TBSP flour
1 tsp baking powder
1/2 tsp salt
Mix in:
1 c shredded coconut
1 c nuts (I used pecans)
Return to oven and bake 25 minutes more until topping is golden brown. Cool slightly and cut into bars.


VERDICT: Very rich and flavorful. This would be a great bar to take to a summer potluck.

Candy Bars

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Originally uploaded by IowaSunshine

This picture was taken at Mom and Dad's house back in Iowa. It was her birthday, so I made some candy bars to take! I think they turned out pretty well!

Ingredients

2-3 sleeves club crackers (I used reduced fat)
1 cup butter
2 sleeves low-fat graham crackers, crushed (about 2-2 1/2 cups)
1 cup firmly packed brown sugar
2/3 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semisweet chocolate morsels
1/2 cup butterscotch morsels

Line a 9X13-inch baking pan with foil, leaving an extension of foil on both sides--DO NOT GREASE the pan. Place 1 layer of club crackers on the bottom of the pan. Meanwhile, in a large saucepan melt butter over medium heat, then add in the crushed graham crackers, brown sugar, milk and sugar. Bring to a boil and boil for 5 miutes, stirring constantly. Be careful that it doesn't get too hot too fast, as it will separate (mine did separate, but it was still spreadable). Remove mixture from heat and spread half of caramel mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture. Spread remaining butter mixture evenly over crackers, then add another layer of crackers on top.

In a microwave safe bowl, combine peanut butter, chocolate morsels, and butterscotch morsels. Carefully melt in the microwave in 30-15 second intervals. Spread over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and cut bars--I used the Wilton cutters I have. Store in a cool place--preferably in the refrigerator.


VERDICT: LOVE LOVE LOVE! I tried to follow the original recipe from My Kitchen Cafe, but you know me, I always have to be a little different. I crushed too many graham crackers, so I added some extra milk. :) Also, my caramel sauce separated, however, I'm pretty sure that was due to the fact that my stove got too warm to fast. I hate this stove, but it's still usable, and only 2-years-old (it came with the house), so we don't want to get a new one. But, the bars still taste great!

Caramel Toffee Blondies

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Originally uploaded by IowaSunshine

I feel like I must hide these bars from husband, because I want them for myself. They are so incredibly good that I couldn't hold back anymore, and I took out my trays and ate some. Ok--not just some, but 1 whole row. EEK! Anyway, a bar that's good enough for me to take out my trays--which then ensues a 3-5 minute tooth brushing--must be worth it!

Note before I go any further: I don't know if this was supposed to happen, but the Heath bites dissolved into the blondies and helped to create a wonderful, chewy bottom layer.

I got the idea from 3 B's....Baseball, Baking & Books, and I'm not sure I made them right, but darn are they good. I decided to use foil on the brownies, which is something I've never done before, and I greased the foil. I'm not sure if I should have or not, and that might be why the brownies are super moist?! Any info would be great.


Ingredients
1 stick melted butter
1 c. brown sugar
1/4 tsp vanilla
1 egg
1 c. flour
1/8 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (I omitted this because I used salted butter)
1 1/3 c. chocolate covered Heath bits (the original recipe called for 1 c., but the bag holds 1 1/3 cups, so I just put the entire thing in there.)

Mix butter and sugar together. Make sure the butter mixture is cool, because you don't want to cook the egg, then add vanilla and egg, beat well. Add flour, baking soda and baking powder, stirring well. Add Heath bits, then pour into a greased and foil lined 8x8 pan.

I baked mine at 350 degrees for about 35 minutes.


VERDICT: <3 I love these! Jeff hasn't tasted them, yet, but I suspect he will love them, too.