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Bar Cookies, Salted Caramel Squares Recipe

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This recipe for Bar Cookies, Salted Caramel Squares is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base:
1 cup self-rising flour
1/2 cup brown sugar
1 cup shredded coconut
1/2 cup (1 stick) butter, melted
1/4 teaspoon Cinnamon (optional)
pinch of salt
Caramel:
1 14 ounce can sweetened condensed milk
2 tablespoons Lyle's golden syrup
1 tablespoon butter
1/2 teaspoon pure vanilla extract
Chocolate:
16 ounces dark chocolate
1 teaspoon butter
1-2 teaspoon coarse sea salt
Directions:
Directions:
Preheat oven to 360º. In a large bowl, combine the flour, brown sugar, coconut, butter, cinnamon and salt. Mix well on low. Press onto an ungreased rectangular baking sheet (about 10x14 a 9x13 pan would also work), about 1/4-inch thick. Bake for 10 minutes. Remove from oven and let cool a bit.

Carmel: Combine the milk, golden syrup and butter in a small heavy saucepan. Heat over medium, stirring constantly, until big bubbles form and the mix is thickened and a light caramel color, about 8-10 minutes. Stir in the vanilla-adding it at the beginning will make it much harder to tell when the milk turns a caramel color. Pour and gently spread over the base. Return to the oven for 10 minutes. Let Cool.

Chocolate: Melt the chocolate and butter using a double boiler or in a glass bowl placed over a pot of boiling water. Stir until melted. Pour and spread the chocolate over the cooled caramel. Sprinkle with the sea salt. Refrigerate until the chocolate has set, about 2 hours. Cut and serve or refrigerate the crt pieces in a cookie tin.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
From Penzeys Spice Magazine submitted by Don O'Neill

 

 

 

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