Title: Chocolate Caramel Chews
Categories: Cookies
Yield: 54 servings
Cookie base:
4 oz Unsweetened chocolate
3/4 c Butter
1 3/4 c Brown sugar; packed
1/2 ts Salt
2 ts Vanilla
2 Eggs; lightly beaten
1 1/2 c Flour
Caramel topping:
1 1/3 c Brown sugar; packed
3/4 c Whipping cream
3/4 c Light corn syrup
1/3 c Butter
1/8 ts Salt
2 ts Vanilla
1 1/2 c Pecans, toasted; chopped
Chocolate glaze:
2 oz Semisweet chocolate
Coarsely chopped
1 tb Whipping cream
1 ts Vanilla
Recipe by: The Joy of Cookies
DESCRIPTION: A brownie-style base topped with a gooey, nut-laden
caramel, all topped with more chocolate.
Preheat oven to 350. Butter a 9x13 pan. COOKIE BASE: In a heavy saucepan
over low heat, warm chocolate and butter, stirring often, until just melted
and smooth. Do not beat mixture more than necessary. Remove from heat, add
brown sugar and salt, and beat by hand until smooth. Stir in vanilla and
eggs. Add flour in 1/2 c increments, blending by hand after each addition.
Spread evenly in buttered pan. Bake 25-30 minutes, or until toothpick
inserted in center comes out clean. Cool on rack one hour.
CARAMEL TOPPING: In heavy saucepan, combine all topping ingredients
except vanilla. Cook over med-high heat, stiring occasionally, until
mixture reaches 230 degrees on a candy thermometer or forms a 2-inch thread
when dropped from a spoon---about 25 minutes. Immediately remove from heat,
stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let
stand until cool.
CHOCOLATE GLAZE: Combine chocolate and cream in saucepan. Warm over
low heat, stirring constantly, until chocolate is melted and smooth. Remove
from heat, stir in vanilla. Drizzle over caramel in lacy pattern. Let
chocolate set before cutting into 54 bars, about 1"x2". Store airtight at
room temp for 10 days.
