as you can tell from the last several posts, we've been digging into the recipe tear outs. doesn't everyone have a huge three ring binder filled with recipes for great sounding desserts, salads, thanksgiving sides, cocktails, etc. from articles published six years ago?! well, we do, but it often gets overlooked on a day to day basis when thinking about what to quickly throw together for dinner. we are trying to make an effort to pick out just a few recipes each week to finally try, see if they're keepers and even better, to see if they're worth sharing with our readers. these amazing little treats are definitely worth sharing! each layer adds another texture and level of richness that you'll find irresistible.Chocolate Caramel Slice
(from Bon Appetit)
makes 16-20
crust:
1 cup all purpose flour
1/4 cup brown sugar
2 tsp cornstarch
1/4 tsp salt
1 stick unsalted butter, cut into pieces
1 tbs ice water
1 egg yolk
toppings:
14 oz can sweetened condensed milk
1/2 cup brown sugar
6 tbs unsalted butter, diced
2 tbs dark corn syrup
1 tsp vanilla extract
6 oz bittersweet or semisweet chocolate, coarsely chopped
2 tbs Maldon sea salt
preheat oven to 350 degrees F. grease a 8 1/2-inch square metal baking pan. blend flour, brown sugar, cornstarch and salt in a food processor. add butter and pulse until a coarse meal forms. add ice water and egg yolk and blend just until moist clumps form. press dough onto bottom of prepared pan evenly. pierce all over with a fork. bake 20 minutes or until golden brown. cool completely.
whisk together condensed milk, brown sugar, butter, corn syrup and vanilla in a medium saucepan over medium heat until sugar dissolves, butter melts and mixture comes to a boil. insert a candy thermometer and boil gently until caramel is thick and temperature reaches 225 degrees F. whisk constantly to prevent from burning. pour caramel evenly over cooled crust and let set 15 minutes. melt chocolate in a double boiler or in the microwave at 15 second intervals, stirring occasionally. spread melted chocolate evenly over caramel layer. sprinkle with sea salt and refrigerate until set, at least one hour. can be made three days ahead if covered and refrigerated. cut into bars and enjoy!