One of the things on my list is try 25 new recipes. So far I've tried 2. Corn Flake Cookies and Salted Carmel Butter bars. They both were yummy, but not as earth shattering yummy as they would have you believe. But I will let you be the judge of that.
Holycraptheseareamazing Cookies (Corn Flake Cookies)
Ingredients:
(Makes about 3 dozen cookies)…
1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
6 cups corn flakes
3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.) …
Preparation:…
Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.
…Remove from heat and stir in the whole jar of peanut butter. Mix well.
…Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
…With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
…Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
…Drizzle the melted chocolate over the cookies.
* I didn't add the melted chocolate but next time I make this I will add butterscotch chips
Salted Caramel Butter Bars
For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)
To make the crust:
In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust, and place the remainder of the dough in the fridge to chill.
Preheat to 325F.
Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream and vanilla. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
Let cool before cutting into squares.
I really liked these, but no one else in my family did. I've been mildly obsessed with Salted Caramel lately. And these were great for that. Super rich, super buttery(hello pound of butter). They were good but I gave away most of them cause I really shouldn't be eating that much rich, buttery, caramel goodness. mmmmmm They are best warm, it melts the caramel a bit.
Who needs skinny jeans anyway?
