happy blogiversary to me!
can y’all believe that i’ve been blogging for a year now? um me neither.
i started this and wasn’t really sure if i would keep up with it. but for the most part, i have!! and while there have been some weeks where i posted more than others, i’ve been pretty successful about posting at least once a week. which as of right now, is a commitment i’m trying to maintain – if i post more during the week, awesome but i’m posting at least once a week and will hopefully be able to push that up to regular tues/th posts.
but let’s not get too ahead of ourselves here….
i want to say a huge thanks to anyone that has read my ramblings… i know that it’s mostly my mom, dad and friends (hi!!) but there have been others and even if you just stopped by once, thanks. i feel like we’re all friends now so double hi!! i mean, i happened to glance at some of the stats (which i RARELY look at) and there have been readers as far aways as japan, brazil, the uk… for real. oh my geez. that leaves me speechless.
but anyways… the whole point of this is for me to share what’s come out of my kitchen and oh do i have doozy of a celebration treat for you!!
see i was originally trying to find something super special and fancy to make for this occasion but let’s admit it… i got lazy. but then i made these bars and to say they were a hit is putting it relatively mildly. i’ve had my eye on this recipe for a while and finally broke down and made it. and i say i broke down and made it but let’s be honest, it’s not a complicated recipe… i’m just indecisive when i crave about a billion different things.
so these bars… i’m sure you’ve heard of millionaire bars right? the shortbread crust with a caramel layer topped with some chocolate? right well these are beyond that. these add a layer of chocolate chip cookie dough between the caramel and chocolate topping. i found these over on michelle’s blog when the cookie dough lover’s cookbook came out. and knowing how well something from michelle can turn out on top of how well something from the cookbook turns out, i knew these would be a hit. i was just blissfully unaware of how much of a hit they would be.
- 1/3 c + 1/2 c + 2 tbs unsalted butter, room temp
- 1/3 c + 1/2 c + 1/4 c sugar
- 1/2 tsp + 1 tsp + 1/2 tsp vanilla extract
- 1/4 tsp + 1/4 tsp + pinch salt
- 1 c + 3/4 c flour
- just shy of 2/3 c + 2 tbs heavy cream
- 1/2 c light brown sugar
- 1/2 c mini chocolate chips
- 2 oz semisweet
- 2 oz dark chocolate
- preheat oven to 350F. line an 8×8 baking dish with parchment, leaving some to overhang the sides (if you want to be able to pull the bars from the pan) or spray the pan with nonstick cooking spray (if you plan to serve straight out of the pan).
- make the shortbread crust: beat together the 1/3 c butter and 1/3 c sugar until light and fluffy. add the 1/2 tsp vanilla and 1/4 tsp salt and beat until combined. add the flour and mix until just incorporated. firmly press the dough evenly into the prepared pan; poke holes into the surface of the dough using a fork or skewer. bake 18-22 min, until the edges are just starting to brown. remove from oven and set on a wire rack.
- make the caramel: measure the just shy of 2/3 c of heavy cream into a measuring cup. spread the 1/2 c of sugar in an even layer over the bottom of a heavy sauce pan. place over medium-low heat and watch it carefully. when the sugar begins to liquefy, gently stir it towards the center. continue to gentle stir (i swirlled rather than stirred) until the sugar is melted and the caramel has turned a deep amber. carefully whisk in half of the heavy cream; stirring until well incorporated. whisk in the remaining cream, 1/4 tsp salt and 1 tsp vanilla. pour the caramel on the crust and refrigerate until set; 30 min – 1 hour.
- make the cookie dough layer: beat together the 1/2 c brown sugar and remaining 1/4 c sugar until light and fluffy. add the remaining 2 tbs heavy cream and 1/2 tsp vanilla; mix well. add the remaining 3/4 c flour and pinch of salt until just incorporated. stir in the mini chocolate chips. spread the cookie dough into an even layer on the caramel layer. place in the fridge while you make the chocolate glaze.
- make the chocolate glaze: using a double boiler, melt the semisweet and dark chocolates. once they are melted, stir in the remaining 2 tbs butter. pour the glaze over the cookie dough layer and refrigerate until set, about 30 min.
so there’s a couple of deals with these… i know it seems like a lot of work but trust me it’s not. it’s just a couple steps that need some time between each so don’t let that make you turn away.
also, you absolutely do not have to make your own caramel from scratch. you can do as the original recipe calls for and melt 7 oz soft caramel candies in a small saucepan. once that’s all melted, add 2 tbs heavy cream and stir until combined. then continue as directed. but seeing as how easy homemade caramel is, it’s hard for me to not use it.
you’re still hesitant?? for real, don’t be. these were described as a “little taste of heaven”. (ok… so those weren’t the exact words but they were the blog appropriate version of the exact words…..)
go. make. now.
and thanks again.