Nutty Peanut Butter Caramel Bars

By Anonymous -
From Culinary in the Desert, which is a fantastic cooking site. I'm amazed at the number of new recipes he tries every week.
My bars, which are cooling right now, do not look as good as the ones in the picture, but they look pretty darn good. I'm taking his advice and not cutting into them until they're completely cooled. That, and it's still pretty early in the morning.

Nutty Peanut Butter Caramel Bars

8 tablespoons butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups pecan halves (I used walnuts, because that's what I had in the house)
14 ounces unwrapped caramels
2 tablespoons milk
1 teaspoon vanilla
5 ounces milk chocolate chips
5 ounces bittersweet chocolate chips (I just used semi-sweet for all the chocolate)

Preheat oven to 375
In a large bowl, cream together butter, sugar, brown sugar, and peanut butter. Beat in egg until well combined.
In a medium bowl, whisk together flour, baking powder and salt. Pour into sugar mixture and beat until dough forms.
Scoop out dough into a 15x10" baking pan and press it out to fill the pan. Scatter pecans evenly over dough. Bake for 10 to 20 minutes or until lightly browned around edges. Set on a wire rack.
In a heavy small saucepan, add caramels and milk. Cook over medium heat, stirring constantly, until smooth. Remove from heat and stir in vanilla.
Drizzle caramel mixture over pecans. Sprinkle with chocolate chips. Let cool completely and cut into bars

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more