Some more catching up today from my absence in the Tuesdays with Dorie group baking from Dorie Greenspan's cookbook, Dorie's Cookies. In March of 2017, the group made Salted Chocolate-Caramel Bars, found on pages 42-44 of the book.
Ingredient List: flour, cocoa powder, butter, sugar, salt, water, corn syrup, heavy cream, chocolate, and pecans..
Mark loves chocolate, pecans, and caramel so when I saw this recipe, I knew this would need to be one that I would make as soon as possible because he's a great guy and deserves good things as soon as possible.
This is another recipe that you can do in stages, i.e. you make the chocolate shortbread crust (I think if I had used a darker cocoa powder, the crust would have been a richer color after it baked, so I will do that the next time) and let it cool after it bakes before you make the topping and pour that part on...so people like me with small attention spans for somewhat fussy baking...after all, you do make the caramel from scratch...can go do something else between the stages.
The cookie bars went together nicely and were a big hit with the person they needed to be a big hit with, proof that people with small attention spans for fussy baking can come up with a stellar treat now and again. Definitely worthy of many repeats...I asked him if he wished me to farm some of these out and without hesitation he said, "No." I guess he plans on eating them all, a very good recommendation indeed.
The Tuesdays with Dorie group is baking from Dorie Greenspan's book, Dorie's Cookies. The posts are the first and third Tuesdays of the month and can be linked at the main Tuesdays with Dorie website here. You can also find the information on joining in and/or see the posts from those in the group baking along at this location.