BUT, with the holidays right on top of us....10 days, y'all, till they start...I will be sure to stay on top of this. I might repost some stuff from last year. I got a lot of positive feedback on things like roasting turkey and fixing dressing.
Tempt My Tummy Tuesday is a blog carnival that my friends, Lisa and Lana, (twin sisters) co-host. It's a lot a fun.
This recipe is being posted at the request of another blogger pal, Cammie. She found out that I had intended to make this on Sunday. I haven't yet, but will probably be making it in the next day or 2. It seems like a pain in the tush, when you first read this. But, even if it takes you awhile....IT. IS. WORTH. EVERY. MINUTE!!!
CHOCOLATY CARAMEL PECAN BARS
1/2 cup powdered sugar
1/2 cup butter, softened
1 tablespoon whipping cream (I use heavy cream)
1 cup all purpose flour
24 vanilla caramels, unwrapped
1/3 cup whipping cream
2 cup pecan halves (if you only have pieces, that is OK, but you want large pieces, not bits)
1 teaspoon butter
1/2 cup milk chocolate chips (I sometimes use semisweet)
2 tablespoons whipping cream
Heat oven to 325 F. Grease 9-inch square pan. In medium bowl, combine powdered sugar, 1/2 cup butter and 1 tablespoon whipping cream; bled well. Add flour; mix until crumbly. With floured hands, press evenly in greased pan. Bake at 325 for 15 to 20 minutes or until firm to touch.
Meanwhile, in medium saucepan combine caramels and 1/3 cup chipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. (If heat is too hot, the caramel will scorch and it will taste bad, as well as stick to your pan.) Remove from heat. Add pecans; stir well to coat. Immediately spoon over baked crust; spread carefully to cover.
In a small saucepan over low heat, melt 1 teaspoon butter and chocolate chips, stirring constantly*. Stir in 2 tablespoons whipping cream. Drizzle over filling. Refrigerate 1 hour or until filling is fir. Cut into bars.
*A word about melting chocolate. I prefer to over a bain-marie or water bath. I set up a saucepan with water and bring to a simmer. I have a glass bowl sitting on the top of the pan. The steam will melt the chocolate.
Be sure to add your butter and cream. There are certain stabilizers in chocolate that will actually prevent a smooth melt without the add fat. The cream will actually add a gloss to it. Also, when you are melting, be sure to stir. Those same stabilizers prevent the chips from losing their shape. If you wait until they start to change shape, you have scorched your chocolate...nothing can save it.
Finally, don't the water or any condensation get into the bowl. That will cause your chocolate to seize up leaving it grainy and like a thick paste. Really hard to work through.