"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shortbread Caramel Brownie Bars Recipe

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This recipe for Shortbread Caramel Brownie Bars, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Lotze
Added: Tuesday, February 12, 2008


1 1/2 c. butter (divided)
2 1/2 c. flour (divided)
1 1/4 c. sugar (divided)
2 tbsp. cornstarch
12 oz soft caramels
1/4 c. whole milk
10 oz bittersweet chocolate, chopped
3 large eggs
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt

1. Cut 1 cup butter into chunks. In food processor, combine 2 c flour, 1/2 c. sugar, cornstarch and butter chunks. Whirl until dough comes together. Press evenly into bottom of a buttered 13x9" baking pan. Bake at 325 until top feels dry and is beginning to brown (about 25 minutes). Let cool completely.

2. Unwrap caramels and place in microwave-safe bowl. Cook in microwave on high for 1 minute. Stir and add milk. Cook until smooth, stirring at 30 second intervals. Spread caramel over cooled shortbread crust and chill until firm - about 25 minutes.

3. In a large bowl over simmering water, stir chocolate and remaining 1/2 c. butter until melted and smooth. Remove bowl from water and (with whisk or electric mixer on medium) beat in remaining 3/4 c. sugar, eggs and vanilla until well blended. Stir in remaining 1/2 c. flour, baking powder and salt until well blended.

4. Pour chocolate mixture over caramel layer and spread level - completely covering caramel.

5. Bake in 350 oven until skewer inserted into chocolate layer comes out clean - 35 to 40 minutes. Let cool and cut into bars.

Personal Notes:
Personal Notes:
From Sunset Magazine. To facilitate cutting, dip knife in warm water.




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