Wayne Boatwright wrote on 04 Dec 2005 in rec.food.cooking
The daughter and I tested the below recipe out yesterday...And while the taste was good and the recipe easy to make...The bottom crust was soggy and not nice. Anyone got a crisp shortbread crust recipe that would work here?
Crisp Chocolate Caramel Bars
bars-squares, recipe b, tested
1- 1-4 cups flour 1-2 cup powdered sugar 1-2 cup butter, chilled 14 oz. pkg. caramels, unwrapped 1-3 cup milk 1-4 cup butter 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1-4 cup butter 1-3-4 cups crisp rice cereal
Preheat oven to 350 degrees.
Combine flour and powdered sugar in large bowl and mix well. Cut in 1-2 cup chilled butter until particles are fine and butter is well distributed.
Press into a 13x9' pan and bake at 350 degrees for 10-12 minutes until light golden brown.
In heavy skillet, melt caramels, milk, and 1-4 cup butter over low heat, stirring frequently until melted and smooth. Spread over baked crust.
In another saucepan, melt chocolate chips and 1-4 cup butter, stirring until smooth. Stir in cereal. Drop this mixture by spoonfuls over caramel and carefully spread to cover. Cool completely, then cut into squares. 48 bars
** Exported from Now You're Cooking! v5.70 **
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